Name: Vegetarian Beef Bourguignon
Total time: 35 min
Yield: 1 serving
Ingredients: 77.5 g canned lentils; 61 carrots; 125 g chestnut mushrooms; 7.95 g flour; 1.5 g garlic; 4.55 ml olive oil; 60 g orzo; 0 g pepper; 50 g red wine; 0 g salt; 15 shallot; 0 g thyme; 16.5 g tomato paste; 2.5 vegetable broth cubes; 75 ml water; 50 g white mushrooms

Vegetarian Beef Bourguignon | Meal Match

Recipes

Ingredients

canned lentils
.......................................................................
78g
carrots
.......................................................................
1
chestnut mushrooms
.......................................................................
8⅓
flour
.......................................................................
3 Tsp
garlic
.......................................................................
½ clove
olive oil
.......................................................................
1 Tsp
orzo
.......................................................................
60g
pepper
.......................................................................
To taste
red wine
.......................................................................
10 Tsp
salt
.......................................................................
To taste
shallot
.......................................................................
½
thyme
.......................................................................
To taste
tomato paste
.......................................................................
17g
vegetable broth cubes
.......................................................................
¼ cube
water
.......................................................................
5 Tbsp
white mushrooms
.......................................................................
5 small

Total calories

0 kcal

Carbs

Proteins

Fats

Vegetarian Beef Bourguignon

35 minutes

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Steps

Step 1

Slice the shallots lengthwise into quarters and peel and slice the carrots. Finely chop the garlic, quarter the chestnut mushrooms, and drain the lentils.

Step 2

Heat half of the olive oil in a pot and cook the shallots until translucent. Add the carrots and continue cooking until everything starts to color lightly; season with salt and pepper.

Step 3

Add the garlic, tomato paste, and flour and cook briefly. Deglaze with the red wine and let it reduce until the sauce thickens slightly.

Step 4

Add the water, the vegetable stock cube, and the thyme, and let simmer gently.

Step 5

Meanwhile, cook the orzo in salted water according to the package instructions.

Step 6

Heat the remaining olive oil in a pan and fry the chestnut mushrooms and white mushrooms until golden brown; season with salt and pepper. Add the lentils to the stew and stir in the fried mushrooms, then let it gently simmer for a little longer.

Step 7

Drain the orzo and divide among the plates. Spoon the stew over it and finish with thyme. Enjoy!

Ingredients

Vegetarian Beef Bourguignon

Steps

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