Recipes

Beetroot, Beaujolais and red onion stew with Gorgonzola and walnuts

Paul Flynn's face
Paul Flynn
Sat Sep 11 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 1 hr 30 mins
Ingredients
  • 1kg of raw beetroot (4 or 5 large beetroot)
  • 4 large red onions
  • 500ml Beaujolais or any red wine
  • 250ml vegetable stock
  • 2tbsp redcurrant jelly
  • 2 star anise
  • 1 cinnamon stick
  • 2 strips of orange peel
  • A few twists of pepper
  • A pinch of salt
  • A sprig of fresh thyme
  • 200g Gorgonzola
  • 80g walnuts, toasted
  •  

1 Peel the beetroot (it's advisable to wear rubber gloves), then cut into large even-sized wedges.

2 Peel the red onions and cut into similar sized wedges.

3 Put into a pot and pour in the wine and stock, then add the redcurrant jelly, star anise, cinnamon, orange peel, pepper, salt and thyme. Bring to a simmer.

4 Cover but leave the lid askew to let out some steam so the liquid can reduce while the beetroot cooks.

5 Cook gently for one hour or so until the beetroot is tender.

6 Check the seasoning, then serve warm with the Gorgonzola and the walnuts on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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