Beet Bourguignon
Makes 4 servings | Preparation time: 30 min | Cooking time: 45 min
Ingredients
2 tbsp olive oil
4 cloves garlic, minced
8 small beets, peeled & quartered
4 medium sized carrots, sliced
2 sprigs of thyme
sea salt & pepper to taste
2 tbsp tomato paste
¼ cup red wine vinegar
2 cups Immune Broth
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)
2 tbsp olive oil
2-3 portobello mushroom, remove gills, chop into large dice
10 champignon mushroom, quartered
Directions
Cooking the stew: Heat the olive oil in a large pot on medium heat. Stir in garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine vinegar, healing broth and bay leaves, let simmer on low heat for 20 minutes. Meanwhile prepare the mushrooms.
Searing the mushrooms: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms, stirring occasionally, until tender and golden in color, at least 10 minutes. Season to taste. Set aside.
Finishing the stew: If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms to stew and simmer for 10 more minutes.