Joe’s Beetroot Bourguignon with Pomegranate Reduction

Joe’s Beetroot Bourguignon with Pomegranate Reduction

This tasty recipe is a collaboration between recipe kit social enterprise Make Kit (https://makekitfood.com/) and vegan street food chef Joe Bradley. Make Kit challenged Joe to make a version of the French classic Boeuf Bourguignon that can be cooked by a non-professional in 30 minutes.This is the result! And mighty tasty it is too! It also includes 3 of your 5 a day - or 10 a day as we like to say at Made In Hackney. 

Ingredients

 

Ingredients

Serves 2

 

250g    Beetroot

200ml    Pomegranate juice

10ml    Pomegranate molasses

1         Carrot

1          Onion

250g     Potato

150g     Mushrooms

1 tbsp    Tomato puree

1 tsp     Marmite

4g        Dried porcini mushrooms

1 sprig    Rosemary

1 sprig     Thyme

2           Cloves of garlic

1          Veg stock cube

1         Crusty baguette


 

Method

 

Preheat the oven to 220°C / 190°C fan / 400°F / gas mark 8.

Wash your vegetables.

 

  1. Boil 400 ml of water in the kettle

 

       2.   Prepare your ingredients

             Dice the onion into medium dice

            Roughly chop the garlic

           Chop the mushrooms in half

           Cut the potato into 2cm chunks

           Cut the carrots at an angle into chunks

           Quarter the beetroots.

 

     3. Pour 400 ml of freshly boiled water into a suitable jug and add the vegetable stock cube, thyme, rosemary, bay leaf and dried mushroom.

         Stir thoroughly and  leave to one side to rest.

 

      4.Heat up ½ tbsp cooking oil in your saucepan.

         Once hot, add the onion and cook for 4 mins.
 

      5. Add the tomato puree, marmite and the garlic, mix everything together and cook for another 30 seconds.

 

      6.Add the pomegranate juice and the pomegranate molasses.
 

      7.Add the herb and mushroom stock to the pan, turn to a medium-high heat and let the sauce simmer and reduce down for 20 minutes.

 

      8.Add the chopped beetroot, potato and carrot to the stew and cook for 20 minutes until the beetroot and potato is cooked soft.
 

     9. Fry the mushrooms in the frying pan for 4 minutes until browned and then add to the saucepan

    10. Warm the bread in the oven for a few minutes to soften.

    11. Serve the bourguignon with the crusty bread.



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Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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