This was my first attempt, knowingly anyway, to use a Mirepoix.
Ingredients
4 teaspoons olive oil
1 carrot, minced
1 stalk celery, minced
1 small onion, minced
1 1/4 pounds stew meat
2 cloves garlic, minced
14 ounces can diced tomatoes
3/4 cup red wine
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
12 pearl onions
3 carrots, peeled and cut into 1-inch chunks
5 mediums potatoes, peeled and cut into 1-inch chunks
1 1/2 cups peas (if frozen, thawed)
3 tablespoons fresh parsley, minced
Salt and pepper to taste
Preparation
1. In a medium dutch-over or heavy soup pot, heat oil over medium-high heat. Saute minced carrots, celery an onions until translucent, about 5 minutes.
2. Add beef and garlic, saute until browned, about 5 minutes.
3. Add tomatoes, wine, thyme, bay leaves, and salt and pepper to taste. Reduce heat to low simmer and cook, partially covered, for about 45 minutes.
4. Add pearl onions, carrots, potatoes and 1.5 cups hot water. Cook covered and additional 45 minutes.
5. Add peas and cook an additional 5 minutes.
6. Add parsley and salt and pepper to taste. Discard bay leaves and serve with a hearty bread.
Credit: Foodista