18 Delicious Mirepoix Recipes for Every Occasion

Perfectly balanced and bursting with flavor, mirepoix is the secret foundation of countless dishes that bring comfort and joy to our tables. Whether you’re whipping up a quick weeknight dinner or crafting a seasonal masterpiece, these 18 delicious mirepoix recipes are sure to inspire your next culinary adventure. Dive in and discover how this classic trio can transform your cooking into something truly special!

Classic French Mirepoix Soup

Whenever I think of comfort food that’s both simple and sophisticated, my mind always wanders to a warm bowl of Classic French Mirepoix Soup. It’s the kind of dish that reminds me of chilly autumn evenings spent in my tiny kitchen, experimenting with flavors while my cat lazily watches from the corner.

Ingredients

• Butter – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Chicken broth – 4 cups
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Melt the butter in a large pot over medium heat (about 300°F).
2. Add the diced carrots, celery, and onion to the pot. Stir occasionally, cooking until the vegetables are soft and the onions are translucent, about 10 minutes. Tip: Don’t rush this step; the slow cooking brings out the sweetness in the vegetables.
3. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer for 20 minutes. Tip: A gentle simmer is key to extracting all the flavors without reducing the broth too much.
4. Season with salt and pepper, stirring well to combine. Tip: Taste as you go, but remember the flavors will meld and intensify as the soup sits.
5. Remove from heat and let it cool slightly before serving.

Just like that, you’ve got a soup that’s rich in flavor yet light on the palate. The mirepoix base gives it a delightful sweetness, while the broth keeps it comforting and warm. Serve it with a crusty baguette for dipping, or top with a sprinkle of fresh herbs for a pop of color and freshness.

Hearty Mirepoix and Beef Stew

Remember those chilly evenings when all you crave is something warm, comforting, and utterly satisfying? That’s exactly what this Hearty Mirepoix and Beef Stew brings to the table. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of simmering stew was a promise of deliciousness to come.

Ingredients

• Beef chuck – 2 lbs, cubed
• Carrots – 2 cups, chopped
• Celery – 1 cup, chopped
• Onion – 1 cup, chopped
• Beef broth – 4 cups
• Tomato paste – 2 tbsp
• Flour – ¼ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Bay leaves – 2

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Season beef cubes with salt and pepper, then brown in the pot in batches, ensuring not to overcrowd the pot, about 5 minutes per batch. Tip: Browning the beef well adds depth to the stew’s flavor.
3. Remove beef and set aside. In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes. Tip: This is your mirepoix, the flavor base of the stew.
4. Stir in tomato paste and flour, cooking for another minute to remove the raw flour taste.
5. Return the beef to the pot. Add beef broth and bay leaves, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Tip: The low and slow cooking ensures the beef becomes fork-tender.
7. Remove bay leaves before serving.

Now, the stew’s rich, savory flavors meld beautifully with the tender beef and vegetables, offering a comforting bowl that’s perfect with crusty bread. Not to mention, it tastes even better the next day, making it a fantastic make-ahead meal.

Mirepoix Roasted Chicken

Perfectly golden and aromatic, this Mirepoix Roasted Chicken is my go-to for a fuss-free dinner that never fails to impress. I remember the first time I tried this recipe; the kitchen smelled like a French bistro, and my family couldn’t stop raving about it.

Ingredients

• Whole chicken – 1 (about 4 lbs)
• Carrots – 1 cup, chopped
• Celery – 1 cup, chopped
• Onion – 1 cup, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the chopped carrots, celery, and onion with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper.
3. Spread the vegetable mixture evenly at the bottom of a roasting pan.
4. Pat the chicken dry with paper towels, then rub it all over with the remaining 1 tbsp of olive oil.
5. Sprinkle the chicken with the remaining ½ tsp of salt, ¼ tsp of black pepper, and 1 tsp of thyme, making sure to season inside the cavity as well.
6. Place the chicken on top of the vegetables in the roasting pan, breast side up.
7. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
8. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Now, the chicken emerges with a crispy skin and juicy meat, while the vegetables underneath soak up all the delicious drippings. Next time, try serving it over a bed of creamy polenta for a comforting meal that feels like a hug.

Vegetarian Mirepoix Lentil Soup

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, hearty soup to bring you back to center. This Vegetarian Mirepoix Lentil Soup has been my go-to on countless such evenings, offering both nourishment and a hug in a bowl. It’s simple, satisfying, and packed with flavors that deepen beautifully overnight—making it even better the next day.

Ingredients

• Olive oil – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Garlic – 3 cloves, minced
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Bay leaf – 1
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add carrots, celery, and onion to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, and bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Remove bay leaf. Season with salt and black pepper, stirring to combine.
7. Let the soup sit for 5 minutes off the heat to allow flavors to meld.

Ladling this soup into bowls, the aroma alone is a promise of the cozy, earthy flavors to come. The lentils offer a satisfying bite, while the mirepoix melts into the broth, creating a harmony of textures. For an extra touch, serve with a drizzle of olive oil and a sprinkle of fresh herbs.

Mirepoix and Sausage Pasta

Perfect for those evenings when you’re craving something hearty yet straightforward, this Mirepoix and Sausage Pasta has become my go-to. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of sautéed vegetables and sausage would fill the air, promising a comforting meal ahead.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 cup, diced
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Garlic – 2 cloves, minced
• Italian sausage – 1 lb, casings removed
• Pasta – 12 oz
• Chicken broth – 2 cups
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion, carrots, and celery to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Tip: Don’t rush the mirepoix; letting it cook slowly builds a deeper flavor base.
4. Add garlic and cook for 1 minute, until fragrant.
5. Increase heat to medium-high. Add Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
6. Tip: For extra flavor, let the sausage get a bit crispy at the edges.
7. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside.
8. Add chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
9. Reduce heat to low. Stir in cooked pasta, Parmesan cheese, salt, and pepper. Cook for 2 minutes, until everything is well combined.
10. Tip: The pasta will absorb some of the broth, creating a creamy sauce without any cream.

Mouthwatering and satisfying, this pasta dish boasts a perfect balance of savory sausage and sweet mirepoix, all tied together with a light, cheesy sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of flavor.

Creamy Mirepoix Risotto

Perfectly creamy and comforting, this Creamy Mirepoix Risotto is my go-to dish when I need something that feels like a hug in a bowl. I remember the first time I made it; the aroma of onions, carrots, and celery slowly cooking in butter filled my kitchen, and I knew I was in for a treat.

Ingredients

• Butter – 2 tbsp
• Onion – 1, finely chopped
• Carrots – 2, finely chopped
• Celery – 2 stalks, finely chopped
• Arborio rice – 1 cup
• White wine – ½ cup
• Chicken broth – 4 cups, warmed
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large pan over medium heat.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
3. Tip: Don’t rush this step; the slow cooking builds the flavor base.
4. Stir in Arborio rice, coating it with the butter and vegetables, for 2 minutes.
5. Pour in white wine, stirring constantly until fully absorbed.
6. Tip: Use a wooden spoon to prevent the rice from breaking.
7. Add 1 cup of warm chicken broth, stirring frequently until absorbed. Repeat with remaining broth, 1 cup at a time, until rice is creamy and al dente, about 20 minutes.
8. Tip: Keep the broth warm to maintain consistent cooking temperature.
9. Remove from heat. Stir in Parmesan cheese, salt, and black pepper.

Lusciously creamy with a slight bite, this risotto is a masterpiece of simple ingredients coming together. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into its velvety texture.

Mirepoix Infused Beef Bourguignon

Delving into the heart of French cuisine, I stumbled upon a dish that perfectly marries simplicity with depth of flavor. Mirepoix Infused Beef Bourguignon is my go-to comfort food on chilly evenings, reminding me of the time I first attempted it during a snowstorm, and the aroma alone warmed the entire house.

Ingredients

• Beef chuck – 2 lbs, cubed
• Bacon – 4 oz, diced
• Carrots – 1 cup, chopped
• Celery – 1 cup, chopped
• Onion – 1 cup, chopped
• Red wine – 2 cups
• Beef broth – 2 cups
• Tomato paste – 2 tbsp
• Flour – 2 tbsp
• Garlic – 2 cloves, minced
• Thyme – 1 tsp
• Bay leaf – 1
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
3. Season the beef cubes with salt and pepper, then brown them in the bacon fat in batches, ensuring not to overcrowd the pot, about 5 minutes per batch. Tip: Patting the beef dry before browning ensures a better sear.
4. Remove the beef and set aside. In the same pot, add the chopped carrots, celery, and onion. Cook until softened, about 5 minutes.
5. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
6. Sprinkle the flour over the vegetables, stirring to coat evenly, then slowly pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
7. Return the beef and bacon to the pot. Add the thyme and bay leaf. Bring to a simmer, then cover and transfer to the oven. Tip: If the liquid doesn’t cover the beef, add a bit more broth or water.
8. Bake for 2.5 to 3 hours, until the beef is fork-tender. Tip: Check halfway through; if the sauce is too thin, remove the lid for the remaining cooking time.
9. Remove the bay leaf before serving.

This dish boasts a melt-in-your-mouth texture with layers of savory, wine-infused flavors. Try serving it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that rich sauce.

Mirepoix and Quinoa Stuffed Peppers

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first tried making Mirepoix and Quinoa Stuffed Peppers. It was a lazy Sunday afternoon, and I was rummaging through my fridge, looking for something hearty yet healthy to whip up.

Ingredients

• Bell peppers – 4
• Quinoa – 1 cup
• Carrots – ½ cup, diced
• Celery – ½ cup, diced
• Onion – ½ cup, diced
• Olive oil – 2 tbsp
• Vegetable broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for easier stuffing.
3. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
4. In a medium saucepan, heat olive oil over medium heat. Add the diced carrots, celery, and onion, cooking until they’re soft, about 5 minutes.
5. Add the quinoa to the saucepan, followed by the vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Tip: Don’t stir the quinoa too much to prevent it from becoming mushy.
6. Spoon the quinoa mixture into the prepared bell peppers, packing it lightly. Place the stuffed peppers in a baking dish.
7. Bake for 25-30 minutes, or until the peppers are tender. Tip: For a golden top, broil the peppers for the last 2 minutes of baking.

Here’s the magic of this dish: the peppers soften just enough to cradle the fluffy, aromatic quinoa filling, creating a perfect bite every time. Serve them with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch of flavor.

Savory Mirepoix Bread Pudding

Last weekend, I found myself staring at a fridge full of veggies and a loaf of stale bread, which sparked the idea for this Savory Mirepoix Bread Pudding. It’s a cozy, comforting dish that turns simple ingredients into something magical, perfect for those ‘what should I make for dinner’ moments.

Ingredients

• Bread – 4 cups, cubed
• Butter – 2 tbsp
• Onion – 1 cup, diced
• Carrot – 1 cup, diced
• Celery – 1 cup, diced
• Eggs – 3
• Milk – 2 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with 1 tbsp of butter.
2. In a skillet over medium heat, melt the remaining 1 tbsp of butter and sauté the onion, carrot, and celery until soft, about 5 minutes. Tip: Don’t rush this step; the sweetness of the veggies is key to the flavor.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Tip: For a richer pudding, you can substitute half of the milk with cream.
4. Add the bread cubes and sautéed veggies to the egg mixture, stirring gently to combine. Let it sit for 10 minutes so the bread can absorb the liquid. Tip: This resting time ensures a uniform texture throughout the pudding.
5. Transfer the mixture to the prepared baking dish and bake for 45 minutes, or until the top is golden and the center is set.

Just out of the oven, this bread pudding is wonderfully moist with a crispy top, offering a perfect balance of savory flavors. Serve it as a hearty side or top with a fried egg for a complete meal.

Mirepoix and White Bean Cassoulet

Unbelievable how a simple combination of vegetables and beans can transform into such a comforting dish, isn’t it? I remember the first time I made this Mirepoix and White Bean Cassoulet; it was a chilly evening, and I was craving something hearty yet not too heavy. This dish was the perfect answer, and now it’s a staple in my kitchen during the cooler months.

Ingredients

• Olive oil – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Garlic – 2 cloves, minced
• White beans – 2 cans (15 oz each), drained and rinsed
• Vegetable broth – 2 cups
• Thyme – 1 tsp
• Bay leaf – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering.
2. Add carrots, celery, and onion to the pot. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
3. Tip: Make sure your vegetables are diced uniformly for even cooking.
4. Add minced garlic and cook for another 1-2 minutes until fragrant.
5. Stir in white beans, vegetable broth, thyme, bay leaf, salt, and black pepper.
6. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 25 minutes, stirring occasionally.
7. Tip: If the cassoulet seems too thick, add a little more broth to reach your desired consistency.
8. After 25 minutes, remove the bay leaf and adjust seasoning if necessary.
9. Tip: For a deeper flavor, let the cassoulet sit covered for 10 minutes off the heat before serving.

Mmm, the cassoulet is creamy, with the beans perfectly tender and the mirepoix meltingly soft. The thyme adds a subtle earthiness that ties everything together beautifully. Serve it with a slice of crusty bread to soak up all the delicious broth, or top it with a sprinkle of grated Parmesan for an extra layer of flavor.

Spicy Mirepoix Chili

This summer, I found myself craving something hearty yet vibrant, a dish that could stand up to the chill of an overzealous air conditioner but still celebrate the season’s bounty. That’s when I stumbled upon the idea of a Spicy Mirepoix Chili, a twist on the classic that’s as colorful as it is comforting.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 cup, diced
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Garlic – 3 cloves, minced
• Ground beef – 1 lb
• Tomato paste – 2 tbsp
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Crushed tomatoes – 28 oz can
• Beef broth – 2 cups
• Kidney beans – 15 oz can, drained

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Tip: Don’t rush the mirepoix; letting it cook slowly builds a deeper flavor base.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Increase heat to medium-high and add ground beef. Cook, breaking apart with a spoon, until no longer pink, about 5 minutes.
6. Stir in tomato paste, chili powder, and cumin. Cook for 1 minute to toast the spices.
7. Tip: Toasting spices releases their oils and intensifies their flavor.
8. Add crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes.
9. Stir in kidney beans and cook uncovered for another 10 minutes.
10. Tip: Adding beans at the end prevents them from becoming too mushy.

My Spicy Mirepoix Chili turns out rich and layered, with a kick that warms you from the inside out. Serve it over a baked potato for a twist that soaks up all the delicious juices.

Mirepoix and Potato Gratin

Last weekend, I found myself staring at a pile of potatoes and the usual mirepoix veggies in my fridge, wondering how to turn them into something comforting yet elegant. That’s when the idea of a Mirepoix and Potato Gratin came to mind, blending the sweetness of carrots and onions with the earthiness of potatoes in a creamy, cheesy embrace.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Carrots – 1 cup, diced
• Onion – 1 cup, diced
• Heavy cream – 1 cup
• Gruyere cheese – 1 cup, grated
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a baking dish with 1 tbsp of butter.
2. In a skillet over medium heat, melt the remaining 1 tbsp of butter and sauté the diced carrots and onions until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the veggies slightly will add depth to your gratin.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by the sautéed mirepoix, then the remaining potatoes.
4. Pour the heavy cream evenly over the layers, then sprinkle with salt and black pepper. Tip: For an extra flavor boost, add a pinch of nutmeg to the cream.
5. Top with grated Gruyere cheese, covering the entire surface. Tip: If you’re out of Gruyere, sharp cheddar makes a great substitute.
6. Bake for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Perfect for a cozy dinner, this gratin comes out with a crispy top layer giving way to soft, flavorful layers beneath. Serve it alongside a simple green salad to cut through the richness, or as a hearty side to your favorite roast.

Mirepoix Flavored Turkey Gravy

Very few things in the kitchen bring me as much joy as the aroma of mirepoix sautéing in butter—it’s the foundation of so many beloved dishes. Today, I’m sharing my go-to recipe for Mirepoix Flavored Turkey Gravy, a staple at my Thanksgiving table that’s surprisingly simple to whip up any day of the year.

Ingredients

• Butter – 4 tbsp
• Carrots – ½ cup, diced
• Celery – ½ cup, diced
• Onion – ½ cup, diced
• Flour – ¼ cup
• Turkey stock – 2 cups
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Melt butter in a saucepan over medium heat until fully liquid and slightly bubbly.
2. Add diced carrots, celery, and onion to the saucepan, stirring occasionally for about 5 minutes until the vegetables are soft but not browned.
3. Sprinkle flour over the softened vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
4. Gradually whisk in turkey stock, ensuring no lumps form, and bring the mixture to a simmer.
5. Reduce heat to low, continuing to simmer for 10 minutes, stirring occasionally until the gravy thickens to your desired consistency.
6. Season with salt and pepper, then remove from heat.

After simmering, this gravy transforms into a velvety, rich sauce with the sweet and savory notes of mirepoix shining through. Absolutely perfect over mashed potatoes or alongside your favorite roasted meats, it’s a versatile addition to any meal.

Mirepoix and Mushroom Pie

Falling leaves and the crisp air of early autumn always have me craving something hearty and comforting. That’s why I love making this Mirepoix and Mushroom Pie—it’s like a warm hug on a chilly day, packed with the earthy flavors of mushrooms and the sweet, aromatic base of mirepoix.

Ingredients

• Butter – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Mushrooms – 2 cups, sliced
• Flour – 1/4 cup
• Vegetable broth – 1 cup
• Pie crust – 1, pre-made
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Tip: Ensure the butter is fully melted but not browning to avoid burning the vegetables.
3. Add the carrots, celery, and onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the mushrooms to the skillet. Cook for another 5 minutes, until the mushrooms release their moisture and start to brown.
5. Sprinkle the flour over the vegetable mixture, stirring to coat evenly. This will help thicken the filling. Tip: Make sure the flour is fully incorporated to prevent lumps.
6. Gradually add the vegetable broth, stirring constantly until the mixture thickens, about 3 minutes. Season with salt and pepper.
7. Transfer the vegetable mixture to a pie dish lined with the pre-made pie crust. Cover with the top crust, sealing the edges, and cut a few slits in the top to allow steam to escape.
8. Bake for 30 minutes, or until the crust is golden brown. Tip: Place a baking sheet under the pie dish to catch any drips and make cleanup easier.

Velvety mushrooms and tender vegetables nestled in a flaky crust make this pie a standout dish. Serve it with a side of roasted potatoes or a simple green salad for a complete meal that’s sure to impress.

Light Mirepoix and Shrimp Stir Fry

This morning, as I was rummaging through my fridge for a quick lunch idea, I stumbled upon some leftover shrimp and the usual mirepoix veggies. It hit me—why not whip up a Light Mirepoix and Shrimp Stir Fry? It’s the perfect dish for those days when you want something flavorful yet not too heavy.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 cup, diced
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Shrimp – 1 lb, peeled and deveined
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add onion, carrots, and celery to the skillet. Stir frequently for 5 minutes until the vegetables start to soften. Tip: Keeping the veggies moving prevents burning and ensures even cooking.
3. Push the vegetables to one side of the skillet. Add shrimp in a single layer. Cook for 2 minutes without stirring. Tip: This method gives the shrimp a nice sear.
4. Flip each shrimp and cook for another 2 minutes until they turn pink and opaque.
5. Mix the shrimp with the vegetables. Season with salt and black pepper. Stir for 1 minute to combine. Tip: Seasoning at the end keeps the shrimp tender.

Just like that, you’ve got a dish that’s bursting with freshness and simplicity. The crunch of the mirepoix pairs beautifully with the succulent shrimp, making it a versatile meal that’s as good over rice as it is on its own.

Mirepoix and Barley Soup

Zesty flavors and hearty ingredients come together in this Mirepoix and Barley Soup, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only a bowl of something warm and comforting will do. I remember the first time I made it, the aroma filling my apartment was so inviting that my neighbor knocked on the door to ask what I was cooking!

Ingredients

• Olive oil – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Pearl barley – 1 cup
• Vegetable broth – 6 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering, about 1 minute.
2. Add carrots, celery, and onion to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Tip: Don’t rush this step; letting the vegetables sweat properly builds the soup’s flavor base.
3. Stir in the pearl barley, coating it well with the oil and vegetables, about 1 minute.
4. Pour in the vegetable broth, then add salt and black pepper. Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low (about 200°F) and simmer, covered, for 45 minutes. Tip: Check the soup halfway through; if it’s too thick, add a bit more broth or water.
6. After 45 minutes, remove the pot from the heat and let it sit, covered, for 10 minutes. Tip: This resting period allows the barley to absorb any remaining liquid and become perfectly tender.

Great texture and depth of flavor make this soup a winner in my book. The barley gives it a satisfying chewiness, while the mirepoix adds a sweet, aromatic base. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch of richness.

Mirepoix Braised Lamb Shanks

Diving into the heart of comfort food, I stumbled upon this Mirepoix Braised Lamb Shanks recipe during a chilly autumn evening. It’s become my go-to for impressing dinner guests or treating myself to a luxurious meal at home.

Ingredients

• Lamb shanks – 4
• Olive oil – 2 tbsp
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1 cup, diced
• Garlic – 4 cloves, minced
• Tomato paste – 2 tbsp
• Red wine – 1 cup
• Beef broth – 2 cups
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 325°F.
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes.
5. Add garlic and tomato paste, stirring for 1 minute until fragrant.
6. Pour in red wine, scraping the bottom of the pot to deglaze. Let it reduce by half, about 3 minutes.
7. Return the lamb shanks to the pot. Add beef broth and thyme. Bring to a simmer.
8. Cover the pot and transfer to the oven. Braise for 2 hours, or until the lamb is tender and falls off the bone.
9. Remove from the oven and let rest for 10 minutes before serving.

What makes this dish stand out is the melt-in-your-mouth texture of the lamb, enriched by the deep, savory flavors of the mirepoix and red wine. Serve it over creamy mashed potatoes or polenta for a complete meal that’s sure to comfort and satisfy.

Sweet Mirepoix and Apple Chutney

Perfect for those days when you’re craving something sweet yet savory, this Sweet Mirepoix and Apple Chutney has become my go-to recipe. It’s a delightful twist on the classic mirepoix, with apples adding a natural sweetness that balances the flavors beautifully.

Ingredients

• Butter – 2 tbsp
• Onion – 1 cup, diced
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Apples – 2 cups, peeled and diced
• Brown sugar – ½ cup
• Apple cider vinegar – ¼ cup
• Salt – ½ tsp

Instructions

1. Melt butter in a large skillet over medium heat (350°F).
2. Add onion, carrots, and celery to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Tip: For an even cook, make sure all vegetables are diced to the same size.
4. Stir in apples and cook for another 3 minutes.
5. Add brown sugar, apple cider vinegar, and salt. Stir to combine.
6. Tip: The vinegar not only adds flavor but also helps to preserve the chutney.
7. Reduce heat to low (250°F) and simmer for 20 minutes, stirring occasionally, until the mixture thickens.
8. Tip: If the chutney starts to stick, add a tablespoon of water to loosen it.
9. Remove from heat and let cool slightly before serving.

Zesty and vibrant, this chutney boasts a perfect balance of sweetness and tang. Serve it alongside grilled meats or spread it on a warm piece of toast for a quick, flavorful snack.

Conclusion

From hearty stews to savory soups, these 18 mirepoix recipes offer a foundation for countless delicious meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next culinary adventure. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access to these tasty ideas!

Bella Bacinos