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.