Beet Bourguignon

When my mom was in town recently I thought I would impress her with one of my delicious home cooked meals. Never mind that she doesn't like beets because I LOVE them (a trait that she "blames" on my Polish father.) But much to my very surprised delight she devoured this meal even commenting on how wonderful the beets were! (She did however eat around the mushrooms. Sigh. Is this what it feels like to be the mother of a picky eater?)

Now that fall is officially here and the wedding is over (which means I can join all of you in rooting for cold weather) it's time for some comfort food. But unlike mac n cheese this dish won't require "comfortable" clothes.

Enjoy!

Ingredients:
2 tbsp olive oil
1 1/2 yellow onion, chopped
4 cloves garlic, minced
8 small raw beets (no need to "cheat" and get cooked/canned for this one)
4 medium carrots, sliced into large pieces
2 sprigs thyme
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 portobello mushrooms, cubed
10 crimini mushrooms sliced in half
sea salt and pepper to taste

Directions:
Heat the olive oil in a large cast iron pot over medium heat. Stir in 1 onion and garlic, saute 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 wine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile, heat olive oil in a pan and cook the mushrooms and 1/2 onion, stirring occasionally until onions brown. To finish the stew add mushrooms and onions and simmer for 10 more minutes. Garnish with fresh thyme.