A Stew to Remember

A Stew to Remember

  • 2 pieces of garlic
  • 2 mid size unions
  • Small piece of finely chopped ginger
  • 4 mid size carrots
  • Good chunk of celeriac
  • 2 small potatoes
  • Few hands of spinach
  • A hand of split lentils
  • A can of peeled tomato sauce
  • 100 ml red wine of choice
  • 50 ml water
  • Thyme
  • Bit of rosemary
  • Some cinnamon if you like
  • 1 bay leaf
  • Peper and salt as desired

On a cold winter day you want nothing more than a satisfying warm meal. Then do not look further, this is it. Let me explain how to prepare this rememberable stew.

Start with lightly baking the garlic, union and ginger. After a few minutes put in the chopped carrots and celeriac. On mid heat stir fry them for a few minutes. Mix in the rosemary and thyme herbs, and after a minute put in the red wine. Let it boil for a moment and transfer the water and tomato sauce in it as well. Try to cut the peeled tomatoes in smaller bits. Add the chopped potatoes, bay leaf, and lentils, and let it simmer on low heat for 30-45 minutes until cooked. Last 10 minutes you can add the spinach if desired and salt and peper. Enjoy!