Beet Stew & Mashed Potatoes

Ever tried a vegetarian stew? Try this one! This stew is made with beets instead of meat and still packed with flavors. Due to the sweet earthy flavor of the beets, they are a great meat substitute, healthy and sustainable. I really love this version and you really won’t miss the meat. Give it a go!

Beet Stew & Mashed Potatoes

Servings 2 servings
Prep Time 10 minutes
Cook Time 1 hour
10 minutes


  • Cooking pan
  • Cooking pan
  • Pur4ee Squeezer


Stock Ingredients

  • 400 gram Beets
  • 100 gram Mushrooms
  • 50 gram Butter
  • 3 tbsp Flour
  • 1 Onion
  • 1 clove Garlic
  • 100 ml Red Wine
  • 400 ml Stock
  • 5 Sundried Tomatoes
  • 1 Bay Leaf
  • 2 Cloves
  • Pinch of Cinnamon
  • 1 tbsp Apple Syrup or date syrup or other type of syrup

Mashed Potatoes

  • 500 gram Floury Potatoes
  • 1 tbsp Butter
  • Pinch of Nutmeg
  • 100 ml Milk



  • Cut the onion in cubes, the garlic and mushrooms in slices and the sundried tomatoes in small pieces. Clean, peel and cut the beets in parts.

The Stew

  • Add the butter to a cooking pan, and add the onion, garlic and mushrooms. Let them caramelize on a low heat for about 5 to 10 minutes.
  • Then add the flour and keep stirring the mixture. Whenever it smells like fresh baked cookies, add the red wine. Use a wooden spoon to scrape the flour off the bottom of the pan. Then add the stock, beets, bay leaf, cloves, cinnamon and sundried tomatoes.
  • Bring the stew to a boil, put the fire on a low-medium heat and let it cook for an hour.

The Potato Mash

  • Clean and peel the potatoes. Cut them in even sizes, so all potatoes will be cooked at the same time. Then cook the potatoes for about 20 minutes in a little bit of water.
  • When cooked, drain the potatoes. Use the puree squeezer (or another tool) to crumble the potatoes. Mix them with milk, pinch of nutmeg, butter, salt & pepper.
  • You can keep the potato puree warm in the cooking pan. Ready to serve? Put the heat on again, and warm up the puree while stirring.

Finishing Touches

  • The last finishing touch to the stew; the apple syrup! Add a good tablespoon of this syrup or another syrup to the stew. Stir until well-blended, and taste to see if it needs any more seasonings.
  • Serve the beet stew with the mashed potato puree.
Course: Dinner
Cuisine: Dutch, Healthy, Sustainable
Keyword: Comfortfood

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