Mirepoix – The magic of carrots, celery and onions

Three vegetables you should always have in your fridge are carrots, celery and onions. These three vegetables, chopped fine, add zest to meats, beans, casseroles, and causes. The French call this combination mirepoix. I use it in my Red Stag Bourbon Baked Beans. (See recipe below.)

Recently I used it with stew meat. I simply tossed the stew meat in some seasoned flour, browned it on all sides, added my onions, carrots and celery, and then hit it with vodka to glaze it. I added a jar of pasta sauce and let it simmer for about two hours. Incredible!