An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

It is based on the Provençal meat dish mirotons, which is made with leftover slow-cooked beef, flour, onion, tomato, a lot of butter, and breadcrumbs. This version is brighter and more vegetal. Summer vegetables and slow-cooked meat olive oil 2 cups zucchini cut into 3/4- to 1-inch pieces 1/2 small onion, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, finely chopped salt 1 tablespoon tomato paste 1 tablespoon chopped roasted peppers 1/2 cup white wine 11/2 cups beef stock or braising liquid 2 cups boiled or braised meat, cut into irregular 3/4- to 1-inch pieces 1 cup potatoes, cut into cubes and boiled 1/2 cup chopped fresh parsley 1 tablespoon chopped mixed fresh thyme and rosemary 1/4 to 1/2 cup toasted breadcrumbs Heat the oven to 425 degrees. In a large sauté pan, heat the olive oil, add the zucchini, and cook without browning. When it’s started to soften, add the onion, celery, and garlic, salting well. Let it cook until softened. Add the tomato paste and roasted peppers and cook over medium heat until the vegetables have begun to melt together, 8 to 10 minutes. Add the wine and 1 cup beef stock and cook it at a low bubble. When most of the liquid has cooked off, add the meat, potatoes, and the rest of the beef stock. Mix in the herbs. Butter a deep, heavy pie dish. Spread the mixture in the dish and cook, uncovered, in the middle of the oven for 30 to 40 minutes until it’s all bubbling, there’s barely any liquid left in the pan, and the peaks of the m...