One Pot Beet Bourguignon (Vegan, Gluten Free)
I love a dish that takes minimal effort for maximum rewards. Start this Beet Bourguignon on the stove top on a Sunday afternoon and then place it in the oven and forget about it. When you return to the kitchen tired and grimy from chores; a miracle of comforting aromas will fill your home. Scoop up a bowl and taste how the meaty mushrooms and sweet yielding carrots play together softly in the aromatic red wine broth.
If you’re in the mood for a quick and delicious soup try this rich Thai Tomato Soup.
Or this hearty Mulligatawny soup that is redolent with spices.
I can feel winter’s approach in the mornings. My feet no longer agree to walk down to the kitchen and make coffee with me unless I wrap them in fuzzy socks. The garden needs pruning and tidying after a summer of dizzying growth and I am caught betwixt and between the indoor and outdoor worlds.
This blog post will be short as today is Sunday and I have a long list of things I need to achieve in order to feel on top of things when a new week dawns tomorrow. But this soup will be waiting for me at days end. We’ll curl up together under a warm blanket with a good book. Life doesn’t get any better then that.
“But when fall comes, kicking summer out on its treacherous ass as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed. It settles in the way an old friend will settle into your favorite chair and take out his pipe and light it and then fill the afternoon with stories of places he has been and things he has done since last he saw you.”
―Stephen King, Salem’s Lot
Take ten minutes to starts this hearty flavorful stew, then leave it to "simmer" in the oven. Go about your day and you when you finish your Sunday chores you will find a delicious dinner waiting for you.
- 6 ounces vegan bacon diced
- 1 tbsp olive oil
- 2 pound mushrooms of choice, I used portobello and button sliced thick
- 1 medium red beet 1" dice
- 1/2 pound carrots sliced
- 1 medium onion roughly chopped
- 1 tsp salt
- 3 tsp smoked paprika
- 1/4 tsp ground black pepper
- 2 tbsp tamari
- 1 cups hearty red wine
- 2 cups veggie stock
- 3 cloves garlic chopped
- 1 bouquet garni, I used a sprig of rosemary, bay, thyme,
- 2 tbsp tomato paste
- 1 cup peeled pearled onions
- 1 cup frozen peas optional
- 2 tbsp cornstarch dissolved in 2 tbsp cold water
Heat your oven to 325 degrees Fahrenheit.
Finely dice your "bacon" and sauté in a stove top and oven safe Dutch oven with 1 tbsp olive oil until fragrant. Turn the heat up to high. Throw in and sear your mushrooms with the "bacon" about 4 minutes. Lower the heat and throw in your sliced onions, carrots and and beets and sauté 6-8 minutes. Stirring and scraping every couple of minutes.
To the pot add all the rest of the ingredients except for the cornstarch mixture, pearl onions and peas. Bring to a simmer on the stove. Give the bottom of the pan a good scrape to get up and lovely browned bits.
Cover your dutch oven and place in the oven. Allow to cook for 1 hours. 1/2 hour before serving lift off the lid, pour in the frozen peas and pearl onions stir and re-cover.
If the stew is not thick enough for your liking add the cornstarch water slurry listed in the instructions and stir well and bring to a simmer until thick enough. Remove the bouquet garni and serve over noodles, rice or lentils.