Meat Stew at Midgard

6 servings

Ingredients:

• 1 small leek

• 1 onion

• 4 cloves of garlic

• 1 small bunch of herbs, parsley, and basil

• Salt

• Pepper

• 1 tsp chili flakes

• 600 g (1.3 lb) boneless beef

• 600 g (1.3 lb) boneless lamb

• Cooking oil

• 150 g (5.3 oz) bacon

• 3 tbsp tomato paste

• 2 dl (0.8 cup) beer

• 5 dl (2 cups) good beef broth

• 400 g (14.0 oz) canned tomato

• 1 red bell pepper

• Good olive oil

• 8 slices of good sourdough bread

• 2 tbsp finely chopped parsley

Instructions:

1. Wash and chop leek into coarse pieces. Chop onion.

2. Process leek, onion, garlic, and herbs through a meat grinder.

3. Cut beef and lamb into coarse pieces and run through the meat grinder into another bowl.

4. Finely slice bacon.

5. Heat oil and sauté bacon for a few minutes.

6. Add ground vegetables and sauté until translucent for about five minutes.

7. Season with salt, pepper, and chili flakes.

8. Add tomato paste and sauté for a few minutes.

9. Add ground meat and brown for another five minutes.

10. 10.Pour in beer and cook until almost evaporated.

11. 11.Add broth and canned tomato. Let the stew simmer for about 40 minutes.

12. 12.Cut the red bell pepper into small pieces and add to the stew towards the end of cooking time.

13. 13.Season with salt and pepper.

Assembly:

1. Grill or toast the bread and drizzle with a little olive oil.

2. Serve the meat stew in bowls with toasted bread and a sprinkle of chopped parsley.