Winter Market Stew Ingredients:
1 1/2 lbs Stew Meat - Beef, Lamb or Goat
Salt & Pepper
1/4 Cup Flour
2 Tbsp Oil
1 Onion – chopped
1/2 Cup Red Wine
1 Quart Beef Broth
1 Tbsp Dried Thyme
1 Bay Leaf
5 Peppercorns - crushed
6 Small Red Potatoes – cut into large chunks
3 Carrots – peeled and cut into large chunks
1 Parsnips – peeled and cut into large chunks
6 Baby Turnips – tops trimmed, halved or quartered if large
3 Shallots – peeled and left whole
Season the meat with salt & pepper, then dredge in flour to lightly coat. Place a heavy bottom soup pot over medium-high heat, add the oil and allow it to get hot. Add the meat and sear on all sides to get a nice crust. Turn the heat down to medium, remove the meat and set aside on a plate. Add the chopped onions to the pot with a pinch of salt & pepper. Cook until soft and golden.
Add the red wine to the pot and scrape up the brown bits on the bottom of the pot. Allow the wine to reduce by half, then add the meat back to the pot and cover with the beef broth. Stir in the thyme, bay leaf and peppercorns. Bring to a boil. Then reduce to a simmer, cover and cook for 2 hours. Stirring occasionally.
Add the potatoes, carrots, parsnips, turnips and shallots to the pot. Cover and simmer 45 minutes more. Season with salt & pepper.
Serves 4
We'll have print copies of this recipe and more at the market as well.
More info at www.rhinebeckfarmersmarket.com
