Winter Vegetable Stew

In an effort to eat more in season vegetables I'm making this often this winter. My main inspiration for the stew is from Moosewood Cooks at Home. I depart from their recipe to use as much in season produce as possible as and I add stew meat as well.

1/2 lb stew beef
dust with flour

Then brown in pressure cooker. Cover with water and cook at pressure for 10-14 minutes.
Remove from heat and let it come down from pressure and add to the stew when you added stock.

2 (cups) onions finely chopped ( have replaced on of the onions with a leek)
2 celery sliced
olive oil
2 carrots roll cut
1-2 parsnips cubed
1-2 rutabagas cubed
1-2 potatoes or sweat potatoes cubed
1+ cups green beans fresh or frozen
3 cloves or so chopped or pressed garlic
1 green or red pepper (some time I skip it since they are expensive)
2 cups sliced mushrooms (if you wish)
1 teaspoon dried dill or 1 tablespoon fresh
1 teaspoon dried marjoram or 1 tablespoon fresh
1 bottle of beer
veggie or beef stock
liquid from pressure cooking the beef
1 tablespoon dijon mustard
1/2 tablespoon molasses

Saute onions in oil for a few minutes then add the celery. After that add garlic and mix then add the the other veggies and saute for a bit more.

Add the herbs
Add the pressure cooked stew meat along with the liquid. Add stock and a bottle of beer so there is enough liquid to your liking I like to at least cover all the veggies plus a little more.

Then add the dijon mustard and molasses

Let it come to a boil then put on simmer until the veggies are tender about 15-20 minutes or so. Then salt and pepper to taste



Then enjoy with some fresh bread and a beer.