Mirepoix + Roux

Earlier in this blog we discussed Mirepoix (classic mix of diced onions (1 cup), diced carrots (1/2 c.), and diced celery (1/2 c.) sauteed in butter).  http://tjm-fathertomscafe.blogspot.com/2009/12/mirepoix-sensational-beginning.html

Today, while making a beef stew for the camp guests, I decided to blend two traditional food preparations.   I made the mirepoix first, sauteing it in one pound of butter.  When it was good and soft (since I wanted the vegetables for the layered taste - not vegetable content), I stirred in the 4 cups of flour.  I added 1 cup of wine and then moved the whole thing over (once the embellished roux had cooled) into the braising pan with the beef.

Wow...did it simmer into a fine stew.

Check out Chef Jacob's awesome little Roux Video on You Tube .  As with all of his other videos and podcast it is informative and brings cooking within everyone's' reach.  Wander over to www.freeculinaryschool.com to see the full array of services he offers.

Ciao!

+Tom