Our next market is coming up this Sunday, January 13th from 10am-2pm in the Rhinebeck Town Hall at 80 East Market St.
Here's a recipe for a nice warming Winter stew that's adaptable to whatever you find in the market any given week. We hope you'll stop by the market to stock up on ingredients and then give it a try.
Winter Market Stew
Ingredients:
1 ½ lbs Stew Meat* - Beef, Lamb, Goat or Venison
Salt & Pepper
1/4 Cup Flour*
2 Tbsp Oil
1 Onion* – chopped
1 ½ Cup Red Wine*, Hard Cider* or Beer*
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*, halved or 1 Large Turnip*, cut into large chunks
3 Shallots* – peeled and left whole or cut in half if large
Directions:
Season the meat with salt & pepper then dredge in flour to lightly coat. Place a heavy bottomed 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, beer or cider to the pot and scrape up the brown bits on the bottom of the pot. Allow the liquid 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
* These ingredients are available at the Rhinebeck Farmers’ Market
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