Winter Market Stew

Not only were there all those lovely products at the Rhinebeck winter farmers’ market, there were also recipes to take home. One recipe I thought to be most appropriate for this time of year is the Winter Market Stew and just the recipe I need for the root vegetables I have in storage.

I did not have turnips but I have sunchoke which I used instead; no beef, lamb, goat or venison but had pork which I used. I also substituted onion for the shallots.

This recipe was created by Cheryl Paff, Farmers’ Market Manager,  www.rhinebeckfarmersmarket.comwww.atthefarmersmarket.com. My substitutes are in purple. The stew was delicious accompanied by green salad and crusty bread.

Winter Market Stew

Ingredients:

  • 1 1/2 lbs Stew Meat – Beef, Lamb, Goat or Venison (pork)
  • Salt & Pepper
  • 1/4 Cup Flour
  • 2 Tbsp Oil
  • 1 Onion – chopped
  • 1/2 Cup Red Wine
  • 1 Quart Beef Broth (pork broth)
  • 1 Tbsp Dried Thyme
  • 1 Bay Leaf
  • 10 Peppercorns
  • 6 Small Potatoes – cut into large chunks
  • 3 Carrots – peeled and cut into large chunks
  • 1 Parsnip – peeled and cut into large chunks
  • 1 Turnip or 6 Baby Turnips – cut into large chunks (sunchoke)
  • 3 Shallots – peeled and left whole (onion cut into chunks)

Directions:

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  pork 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  sunchoke and shallots onion to the pot. Cover and simmer 45 minutes more. Season with salt & pepper.

Serves 4

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see to see what others are cooking.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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30 Responses to Winter Market Stew

  1. I’ve been making a version of this recipe for years. For meat I use cubed chicken breast or pork tenderloin. Neither needs to be tenderised so I skip the 2 hours of simmering. I often use canned or frozen garden tomatoes instead of wine and a bit of water instead of broth.

    Celeriac from the root cellar is a good addition or substitute for the turnips.
    My version takes about an hour, start to finish.

    • Norma Chang says:

      Hello Mary,
      Thanks, I forgot about chicken. I prefer the dark meat so will probably substitute thighs or drums. Like the tomato ideas. Need to plant more tomatoes, but no room. Ate all my celeriac at Christmas. Will have to wait for the next harvest which of course is a looooong way off.

  2. Robin says:

    I have some left over beef in the refrigerator and the rest of the ingredients too! I guess this is what we are having for dinner tonight!

    Thanks for sharing

  3. Eri says:

    I think I can smell it from here! Have a nice weekend!

  4. This looks really delicious and a terrific way to use root veggies. I’ve bookmarked your recipe, and I’ll bet it would be good with sweet potatoes, too!

  5. Toni Kellers says:

    Stew sounds yummy.
    I did try your chick pea method and I think I need to refine it a bit for my house. It took longer than it was supposed to for them to sprout, and I think that was because we heat with a coal stove in the living room and the kitchen is quite cool. So next time I will choose a warmer room – possibly the sunroom where it opens into the living room.. At the end there were some (maybe 5-10%) that were grayish and not yellow – mold? Anyway, I picked them out and tasted the yellow ones – YUM. They are now frozen and ready to pop into everything, especially salads. Thanks for that method!

    • Norma Chang says:

      Hello Toni,
      May be you could sprout them in a corner of the living room. Did you steam the sprouts before freezizng? I always have a bag in the freezer and toss them in many dishes. Comes in handy when I need something nutritious and vegan.

  6. Catherine says:

    Looks delicious, especially with this expected winter storm coming. Blessings, Catherine

  7. That looks like the bottom end of a Tajine, Norma. What a lovely recipe — it’s snowing like mad out there today (damn groundhog lied) and the aromas would be so great.

  8. EcoCatLady says:

    OMG this looks delicious! I may have to try something similar.

    So… continuing the cast iron discussion from over at Poppyjuice, when you say “heavy bottom soup pot” do you mean cast iron, or would you use stainless for something like this? I’m wondering if the reason my cast iron dutch oven never has any seasoning is because I try to cook the wrong sorts of things in it. Would love to hear your thoughts on the topic.

    Thanks!
    Cat

    • Norma Chang says:

      Hello Cat,
      Some pots have a thin bottom (just a single layer of metal) some pots have a thicker bottom (aluminum clad, triple clad …) My personal experience is thin bottom pots will not retain heat and food burns easily. Heavy bottom pots on the other hand retain heat and I find it easier to cook with. Heavy bottom soup pot does not necesarily mean cast iron.
      How long have you had your cast iron Dutch oven? Do you use it often? It takes a while for cast iron to develop patina just be patient. Personally I do not think you can cook the “wrong” thing in cast iron. After all that’s what was used in kitchens for ages. One rule I follow is never use cast iron ware to store food. Once cooked, I remove all food, wash and dry immediately. If I find a rust spot, rub with a bit of vinegar (rust will disappear), wash, dry and rub a bit of oil over the spot. DO NOT use abravise in your cast iron. Sorry this is so long but hope I helped.

      • EcoCatLady says:

        Thanks so much for your reply!

        I actually inherited the dutch oven from my grandmother, and to tell the truth it was in much better shape when I got it than it is now. I think maybe the problem is that I used to make marinara sauce in it all the time, so I totally wore down the seasoning. I’ve now switched to a stainless steel pot for my tomato sauces, and that seems to be helping the cast iron recover. I think I probably just need to use it more!

      • Norma Chang says:

        Hello Cat,
        How lucky to have your grandmother’s cast iron Dutch oven. Yep, the tomato in the marinara sauce will wear away some of the seasoning but did not harm the pot.

  9. Charles says:

    Hi Norma – you can’t beat a good stew. I like to sprinkle in a bit of pearl barley as well to cook with the stew… not too much, mind, because it swells up a lot and you might end up with something that seems to be 80% barley, but it makes a delicious addition. Beautiful looking stew – perfect for this cold weather I’m having right now! :)

  10. yum yum perfect for a cold winter night at home alone hehe :) thanks for sharing this great recipe! I haven’t heard of sunchoke before! I wonder if we can get it in Hong Kong or Melbourne :D

  11. Perfect for the weather here! I love all the root veg!!

  12. I love your winter market stew. Lots of fresh ingredients in there and make you feel warm. Perfect winter dish!

  13. I love a good pot of stews with delicious and quality produce. These look so delicious, Norma :)

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