Snow and stew
febbraio 19th, 2010
Last weekend brought snow to Finerri. We were outside building snowmen and having snowball fights. Sunday was still cold but on the melt. We needed a warm wholesome finish to the weekend. I had some rough beef off-cuts in the fridge and cubes of a venison stock in the freezer. I’d made the stock after de-boning a piece of venison left by Marco in November.
A stew was on the cards.
I took the last of the summer’s onions off the outside wall in the covered way, which although on the soft side, still had great flavour. I sliced them and browned them with some olive oil in this great Fontignac cast iron casserole dish I have, added the beef, browned, then added 3 or 4 cubed carrots 3 sticks of celery and a couple of potatoes. Braving the snow I went down and pulled a couple of leeks from the garden, sliced and added them. When the spuds started to stick I began adding the hot stock and when everything is covered close the lid, turn it right down and go and do something else for a couple of hours. The lid of the Fontignac drips the condensation back onto the stew so you don’t have to be continuously on standby to add more stock. The meat cooks ever so slowly and falls apart on your fork. I always add a little salt and pepper at the end, seeing what the result is before seasoning the stew. I served this with some organic semifine brown venere rice. Watch the rice. It takes about half an hour to cook. It is full, wholesome grain. It turns the water purple. You notice that the kids don’t ask for a sweet afterwards…
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