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.com, www.atthefarmersmarket.com. My substitutes are in purple. The stew was delicious accompanied by green salad and crusty bread.
Winter Market Stew
- 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)
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.
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