Autumn Veggie Bourguignon

As the evenings get darker and colder, I crave stews and soups. This a seasonal, hearty veggie stew inspired by the classic recipe “Beef bourguignon” - a dish that always reminds me of Julia Child and the enjoyable film “Julie & Julia”.

Serves 4

300g baby onions
2 tablespoon olive oil
300g carrots, peeled and chopped into large chunks
300g button mushrooms
2 cloves garlic, finely chopped
1 sprig rosemary
2 sprigs thyme
250ml red wine
2 bay leaves
2 tablespoons tomato puree
150g red lentils (optional)
1 tablespoon Worcestershire sauce or soy sauce

1) Peel your onions. If you only have large onions, peel and cut into wedges. Put into a large saucepan over a medium heat with 2 tablespoons of olive oil and some salt and pepper.

2) Peel and chop your carrots. Then add them to the pan.

3) Chop up your mushrooms (if you need to) and garlic and then add them to the pan along with the thyme and rosemary.

4) Cook the veg for 10 minutes or so, over a medium heat until the mushroom are mostly cooked. (The carrots and onions will still be hard).

5) Add the red wine, bay leaves, tomato puree, lentil (if using) and Worcestershire sauce. Simmer for 20-30 minutes until the veg is tender. (Alternatively you can put a lid on and cook in the oven). Add boiling water or vegetable stock if the stew becomes too thick.

6) Test for seasoning. Add more Worcestershire sauce, salt and pepper if needed.

7) Serve with buttery mashed potato, champ or colcannon