EuroStew: Mirepoix, Lardons & Booze

Long time no write. I really need to get into the swing of doing this properly. Well, let's try starting again!

A manly, rustic, hearty, lumberjacking, headcracking stew.

I'd like to say that this is a rustic French stew or an Italian classic or something. I suppose it is, in the sense that it's a few bits of meat with lots of fresh veggies and some basic seasonings. It works really well just by itself or served with polenta, rice, pasta, bread or loaded into vol au vents.

I've called it EuroStew because it's got a little bit of French, little bit of Italian, probably something else from another country I don't know the origins of. The basis is a Mirepoix (in French) or Soffritto (in Italian). Basically a mixture of onion, celery and carrots although my proportions are slightly different from the traditional 2:1:1 ratios for Onions, Celery & Carrots. I tend to go 2:1:1 Celery, Onion & Carrots, browned in olive oil with thinly sliced garlic. It also has port wine in it rather, than some weak little shiraz or other red wine. It has FORTIFIED red wine. Take that, vin du tableau!!

This freezes pretty well and since it's loaded primarily with vegetables including the lean proteins of the beans, it's quite healthy (providing you don't serve it with piles of cheesy potatoes or a bucket of pasta).

Ingredients (makes 4-6 portions, depending on serving size)

• 200g lardons (diced thick bacon)
• 200g stewing beef (diced)
• 3 cups diced celery
• 1.5 cups diced onion
• 1.5 cups diced carrots
• 1.5 cups sliced mushrooms
• 2 x 400g cans peeled tomatoes
• 1 x 400g cans 5 bean mix (or white beans)
• 1/2 cup tomato paste
• 1/2 cup port wine
• 4 cloves garlic
• Olive oil
• Salt
• Black Pepper
• 1/2 tsp Ground cumin seed
• Sprig fresh time
• Sprig fresh rosemary

 Method

1. Make sure three veg are finely diced to approximately same dimensions (for even cooking). Reserve celery leaves for end of cooking.
2. Add oil to hot pot, add half of sliced garlic.
3. When oil is good and garlicy (garlic has started to turn brown), add bacon and beef. Sautee until good and brown.
4. Remove meat from pot and remaining garlic.  Then add celery, onion and carrot mixture to pot. Lightly brown in beef and bacon juices.
5. Return meat to pot and add tinned tomatoes, port wine, tomato paste, leaves stripped from rosemary and thyme, and cumin.
6. Simmer on low for about an hour as meat tenderises and liquids reduce.
7. Drain beans from can and add to pot. Simmer slowly for another 45 minutes.
8. Add mushrooms and simmer for 15 minutes.
9. Finally, add shredded celery leaves, stir through, season with salt/pepper to taste and then serve.

Cooking Notes

• You may need to add some water depending on how much liquid reduces away during the simmering stage. Don't allow to get too dry, but you don't want it sloppy wet either.
• Serving suggestions : Shave some Parmesan or crumble some Feta over the top.
• Goes so well just by itself and served with crusty, delicious bread.