In the slums of Midgar, hearty comfort foods are the backbone of popular cuisine. Cheap, filling eats made with easily accessible ingredients are common in the kitchens of residents as well as on the menus of the many food carts that dot the undercity.
Marche Stew is one such recipe. Marche Stew began as a practical market stew in the Midgar slums, where cooks made use of inexpensive meats, vegetables, and whatever else was available. It was a way to use up ingredients left over at the end of the market day. Cheap cuts of meat made their way into these stews, including gamey monster meats. Sausages were also common as an economical way to stretch meat supplies.
In the Sector 5 slums, one of the food cart vendors sells her Marche Stew. She boasts that her stew is sweet and spicy, with all the fatty goodness one needs. So, what does this hearty Marche Stew actually contain?
To bring this stew to life, we’ll use hearty staple market vegetables, including carrots, potatoes, and cabbage, along with mushrooms that could grow in the damp sections of the undercity. The stew will also get its flavor from gamey lamb, representing the monster meat that could find its way into these stews, along with andouille sausage. A blend of spices rounds out the dish, creating the sweet, spicy, and rich character described by the vendor.
All in all, it’s a stew that blends elements of hearty European stews with Southern Cajun influences to create something delicious, belly-filling, and very Midgar. I’d greatly enjoy a bowl of this stew while taking in the scrappy ambience of the Sector 5 undercity.
Ingredients
1½ lb lamb shank, cubed
¾ lb andouille or smoked sausage, sliced into thick coins or chunks
1 medium onion, diced
2 celery stalks, diced
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 to 1½ cups cabbage, thick sliced
6 to 8 oz oyster mushrooms, sliced
6 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried oregano
½ tsp black pepper
½ tsp cayenne pepper
1 bay leaf
1 tsp salt
3 tbsp butter, softened
3 tbsp flour
Heat a heavy pot or pressure cooker over medium-high heat. Add sausage and sear until deeply browned and slightly crisp on the edges. Remove and reserve. Leave rendered fat in the pot.
Pat lamb pieces dry and season with salt and black pepper. Sear aggressively in batches until browned, about 1-2 minutes per side. Sear the lamb pieces in batches, if needed. Remove from the pot and reserve.
Lower heat slightly, and add the onion and celery. Cook until softened and beginning to brown, about 3-5 minutes. Add garlic and cook about 30 seconds more.
Stir in the paprika, thyme, oregano, black pepper, and cayenne.
Pour in the beef broth, Worcestershire sauce, and soy sauce. Scrape up all browned bits from the bottom. Return lamb to pot and add bay leaf. Pressure cook on high pressure for 35 to 45 minutes. Allow natural release if possible.
Once the pressure has fully released, bring the stew back to a gentle simmer. Add the carrots, potatoes, and cabbage. Simmer uncovered about 15 minutes until vegetables are tender but still hold shape.
While the vegetables are simmering, heat a pan over medium-high heat. Add a little olive oil and then add the sliced mushrooms. Saute the mushrooms for 6-10 minutes, until the liquid cooks off and the mushrooms soften and brown.
Add browned sausage back into the stew along with the sautéed mushrooms.
Mash together the softened butter and flour. Whisk small amounts into the simmering stew until broth lightly thickens and develops a glossy finish. Allow the stew to simmer for about 5 more minutes to thicken.
The stew is now ready. To serve, ladle it into bowls and garnish with chopped parsley. Enjoy!