I realize this may offend frenchmen and eastern europeans alike. That’s fine, because it turned out alright. There can be peace.
Note that this is more of a sketch than an actual recipe. You will need to make flavor adjustments.
Simplicity: Intermediate Meal: Dinner Cooking time: 2+ hours Health: It healthy for the soul Servings: 6-8
Make sure you have 1 small pot, 1 large pot, and a frying pan available.
Ingredients
Mirepoix
- 1 large onion (chopped)
- 2 stalks of celery (chopped)
- 2 carrots (chopped)
- 1-2 tbsp tomato puree
Stew base
- 1 glass of red wine, cooking wine is fine
- 2 vegetable bouillon cubes
- Water (1L / 4 cups)
- 1 bay leaf
- Fresh thyme (or dried, whatever)
Mushrooms
- Button mushrooms (sliced)
Root Vegetables
- 6 red beats cut into smaller pieces, or sliced
- 1 parsnip, sliced
- 1 parsley root, sliced (can also just use another parsnip)
Meat
- Meat appropriate for a stew (400g, cut into mouth-pieces)
- Bacon, cubed (about 200g)
Finisher
- Creme fraiche
- Balsamic vinegar
- Salt
Instructions
Pre-boil the beats in a separate pot
Gently brown the mirepoix vegetables in a stock pot
Add tomato puree and stir around
When you start getting a brown residue at the bottom of the pot, add the stew base
Bring to a slow boil
Add root vegetables
Sear the mushrooms at high heat to get rid of the liquid in them, then add to the stew
Brown the meat in a skillet, salt and pepper, then add to the stew
Let cook for as long as you have patience, but at least 60-90 minutes
Top off with some more water if necessary
It’s done when the beats start getting soft and the meat is falling apart
Add some creme fraiche
Give it a taste, if it tastes overly sweet, add some balsamic vinegar
If it tastes off or bland, add salt