Tuesday, February 17, 2009

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.

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