Rustic Stew with Poached Eggs

I woke up to snow again today. Winter rages on, it may not be the Snow-pocolypse of last year, but this winter seems equally cold and long. Thank goodness for soups, stews and hearty winter meals. Without them I feel like I would go insane, or just be constantly freezing. I have come to love my time standing next to the oven, or above a a pot of something boiling, especially when it is creating something this delicious and simple. It's been ages since I've cooked with carrots, celery, and onions (all together, that is) and I forgot how magical a flavor combination and base it is. One bite of this stew instantly reminded me. And topping it with an egg adds a magnificent richness.



Rustic Stew with Poached Eggs:
1 tbsp of olive oil
4 carrots
1 bunch of celery
2 cup of mushrooms
3 shallots
4 garlics
2 small onions
1/2 cup of sherry wine
1 can of white beans, drained
1 cup of tomato puree
1 tbsp Worcestershire sauce
1 bunch of kale, stems and ribs removed
3 sprigs of fresh thyme
2 bay leaves
salt, pepper
6 slices of bacon
1 egg per person eating

Heat the olive oil in a large pot, over medium heat. Chop the onions, carrots, and celery and add to the pot. Dice the garlic and shallots and add to the pot. Add the mushrooms to the pot as well. Cook, stirring occasionally, until vegetables soften, about 15 minutes. Add the sherry and cook until it evaporates. Add the beans, tomato puree, and Worcestershire sauce and bring to a boil. Reduce heat to low, salt and pepper to taste (on the light side), top with bay leaves and thyme, cover and cook for 20 minutes. Remove the thyme and bay leaves and add chard. Cook for 5 minutes. Meanwhile, cook bacon and poach eggs. Serve a bowl of the stew topped with chopped/crumbled bacon and an egg. (adapted from Smitten Kitchen)

Happy Eating.