I’m not lying when I say that this recipe is super speedy. You will be able to have this hearty dish on the table in less than 30mins from start to finish- perfect for those chilly midweek evenings when you get home late from work and just need food, fast.

I’ve served the recipe here with a butter bean mash and you can find the recipe for that on my Instagram @happyhealthyeveryday. You can also serve it up with regular potato mash, sweet potato mash or even just some crusty bread.

Right, let’s dive into the recipe!

Mushroom bourguignon with spinach

Serves 2 generously

Ingredients

1tbsp olive oil

1 onion, sliced

2 cloves garlic, finely chopped

1 large carrot, sliced

250g mushrooms, halved or quartered depending on size

1tbsp plain flour

187ml red wine

1tbsp tomato ketchup

2tsp mixed dried herbs

1tbsp instant gravy granules

300ml hot water

2 large handfuls of spinach

Ground pepper and salt, to taste

Method

Heat the oil in a large frying pan and add the onion, garlic, carrot and mushrooms. Keep the heat quite high and stir frequently. Ideally you want the mushrooms to take on some colour but you don’t want to burn the garlic.

Add the plain flour and stir this through the veggies, ensuring that it is evenly distributed.

Pour in the red wine and stir well, bringing the pan up to a boil as you add in the ketchup, the dried herbs, the gravy granules and the water.

Let the sauce thicken and become glossy. Stir in the spinach, and season well with black pepper. Be careful with the salt as you will probably need very little, thanks to the instant gravy granules already being quite salty.

Spoon the bourguignon into bowls and it is ready to devour!

*Because I drink very little alcohol I use the small bottles you can buy from the supermarket, hence the specific amount in the recipe. Feel free to round up or down depending on what you have in the house!