It might come as a shock for some that I do like a good solid meal every now and then. Yes, that is right: winter is coming and I am in need of a heart-warming stew.
This recipe is changed a little bit to make it veggie.
At this time of the year, Irish beetroots are available in different shapes/forms and colours. Not only are beetroots high in fiber, it also contains a great variety of nutrients and alpha-lipoic acid. On top of that, beetroots are rich in nitrates.
This dish is great for those who only want (or: can handle) 1 glass of wine in the weekend and don’t know what to do with the rest of the bottle! Rememeber: the better the wine, the tastier your bourguignon will be…
Serves with some mashed potatoes, cauliflower mash or (gluten free) sourdough bread.
Serves approx. 4 people
1,5 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 large carrots,
   washed and roughly chopped
1 bay leaf
3 sprigs of thyme
1 sprig rosemary
1,5 tbsp tomato puree
50 g buckwheat
250 ml good red wine
250 ml vegetable stock
3 big or 6 small beets,
   peeled and chopped in chunks
1 tbsp honey
1 tsp balsamic vinegar
125 g chestnut mushrooms
2 tbsp silver skin onions


1) Fry the onions in a tablespoon of olive oil
2) Add the garlic and roughly chopped carrots and fry while stirring until brown
3) Stir in the tomato puree and buckwheat and brown for another couple of minutes
4) Pour the 250ml of red wine into the pot (drinking the rest is optional) and add the stock
5) Add the beets, honey and balsamic vinegar and stew on low heat for 45 minutes
6) Throw in the mushrooms and silverskin onions and simmer for another 20 minutes
7) Take out the herbs, serve…. ENJOY!