So we start with the carrots, celery, and onions and make mirepoix. Throw all the unusable parts in a pot. I went through the fridge and did some cleaning…threw in the stock of a cauliflower, ends of asparagus, mushrooms, quarter of a bell pepper all into the pot. Then I cleaned the beef and placed the trimmings into the pot and also the last sprigs of thyme for this season, a bay leaf, peppercorns, and garlic.
Using a bit of oil, I let everything cook down a bit to make a nice caramelized broth and deglazed with white wine and filled with water. Set to very low simmer for 1 – 2 hours all while making sure not to boil, otherwise we will lose our nice clear liquid broth. We then strain our broth and set aside.
I’ll use the mirepoix and meat to create another layer in our stew. Sautéing the vegetables until aromatic and searing the beef on all sides then deglaze with red wine. Make the roux and cook out the flour then add the broth.
Now I add Yukon’s and purple potatoes and low boil for about 30 minutes. In this time, the soup becomes a stew. Adding the final salt and pepper to the stew. Made up some rice and use the leftover stock.
Let me tell ya, the smell was remarkable and permeating throughout the house. The taste was right from grandmas' kitchen.