Beet Bourguignon (Beet & Lentil Stew)

Name: Beet Bourguignon (Beet & Lentil Stew)
Total time: 1 h 5 min
Yield: Serves: 4 to 6
Ingredients: 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); One 10-ounce (283 g) package fresh cremini or white button mushrooms, trimmed and sliced (see Note); 3 garlic cloves, chopped; 1 cup (240 ml) dry red wine; 1 yellow onion, chopped; ½ teaspoon black pepper, plus more to taste; ¼ cup (65 g) tomato paste; 4 waxy potatoes, such as Yukon Gold, peeled and chopped; 1 teaspoon dried thyme; 3 beets, chopped; 3 carrots, chopped; 3 cups (720 ml) water; 1 sprig rosemary; 2 celery ribs, chopped; 1 cup (200 g) mixed lentils, soaked overnight, drained, and rinsed; 2 bay leaves; 1 ounce (30 g) dried mushrooms, broken into pieces; 2 tablespoons GF red miso; Salt

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
1 hr 5

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This stew is rich and hearty, ideal for a cold night after a long run. Inspired by the version in the Green Kitchen Stories blog, ours is simplified, and the lentils and beets play equally important roles; we’ve also added some miso for depth. A mix of red and brown or French lentils helps thicken the stew without adding flour or arrowroot powder. (Feel free to use all brown or French lentils if you don’t have red, but using all red lentils will yield a mushy mess!) Be sure to chop a