Covid Winter Blues Stew

This recipe is guaranteed to put a smile on your face and keep your tummy warm for hours.  As the soup is fairly thick, one could easily call it a stew.  In any event, the dish sparkles with colour and is layered with multiple flavours. Adding the lemon zest to the warm vegetable releases its citrusy, fresh aroma, providing a fresh dimension for this hearty dish.  You will need only a green salad and a baguette to complete the meal.

 

Makes 6 servings

 

2 tablespoons olive oil

500 grams good stewing beef

1 yellow onion coarsely chopped

1 small onion studded with four cloves

3 stalks celery finely chopped

2 tablespoons tomato paste

½ cup dry sherry or sauvignon blanc wine

1 litre of high quality vegetable stock or to cover

1 teaspoon of sherry vinegar or white Balsamic vinegar

½ butternut squash or pumpkin about 500 grams

2 parsnips

2 large carrots

1/2 teaspoon each of dried tarragon, thyme, and marjoram

Salt and freshly ground pepper

Grated zest and juice of one lemon

Small container of sour cream 350 grams

                                                                                                                                                                          

 

1. Cut the meat into squares about 1.0 cm—1.5 cm square;

2. In a large frying pan heat oil and the brown the meat; set aside

3. Add the onion and celery and brown both;

4. Add tomato paste and stir for a minute;