Market stew from Josée di Stasio
Prep Time
Cooking Mode
1 kg lb boneless blade roast or shoulder tip roast
To taste salt
30 mL (2 tbsp.) tbsp. olive oil
1000 mL (4 cups) cups poultry stock
1000 mL (4 cups) cups water
for the bouquet garni thyme
for the bouquet garni peppercorns
4 cloves
3 garlic cloves
6-12 small white onions
3 leeks
36 green or yellow beans, trimmed
6-12 ratte or baby potatoes, well scrubbed
1 rutabaga, peeled and cut into 6 wedges
6 pieces Savoy cabbage
12 Nantes carrots or other type, peeled and halved
to taste butcher's twine or cord
125 mL (½ cup) cup chopped flat-leaf parsley
125 mL (½ cup) cup olive oil
30 mL (2 tbsp.) tbsp. horseradish, commercial or homemade (or more, to taste)
15 mL (1 tbsp.) tbsp. lemon zest, grated (about 1 lemon)
To taste pepper
To taste salt
crusty bread
Dijon mustard
parsley-horseradish oil
1 kg lb boneless blade roast or shoulder tip roast
To taste salt
30 mL (2 tbsp.) tbsp. olive oil
1000 mL (4 cups) cups poultry stock
1000 mL (4 cups) cups water
for the bouquet garni thyme
for the bouquet garni peppercorns
4 cloves
3 garlic cloves
6-12 small white onions
3 leeks
36 green or yellow beans, trimmed
6-12 ratte or baby potatoes, well scrubbed
1 rutabaga, peeled and cut into 6 wedges
6 pieces Savoy cabbage
12 Nantes carrots or other type, peeled and halved
to taste butcher's twine or cord
125 mL (½ cup) cup chopped flat-leaf parsley
125 mL (½ cup) cup olive oil
30 mL (2 tbsp.) tbsp. horseradish, commercial or homemade (or more, to taste)
15 mL (1 tbsp.) tbsp. lemon zest, grated (about 1 lemon)
To taste pepper
To taste salt
crusty bread
Dijon mustard
parsley-horseradish oil
Directions
1Crusty bread, Dijon mustard, or parsley-horseradish oil
2Cut meat into 6 pieces, season with salt on both sides, and set aside for 30 minutes.
3In a large Dutch oven, brown meat on all sides in olive oil over medium-high heat.
4Pour in poultry stock and water, season with salt, and add bouquet garni.
5Peel small onions and leave whole, with the root intact. Add them to the stew.
6Bring to a boil, cover , and simmer for 1½ hours over low heat.
7Meanwhile, cut leeks in half lengthwise and rinse them under cold water to remove any trace of dirt. Cut into 10-cm (4-in.) lengths and tie together with twine. Tie 3 small bunches of beans together.
8After cooking meat for 1½ hours, add potatoes and rutabaga and cook 30 to 45 minutes longer, depending on thickness.
9Remove the vegetables with tongs and set aside.
10Tie cabbage together and add to broth with the carrots. Cook 10 to 15 minutes.
11Add leeks and beans and continue cooking 10 more minutes or until vegetables reach desired tenderness.
12If needed, add 250 to 500 mL (1-2 cups) water.
13Remove vegetables when they reach their ideal doneness and set aside with other vegetables.
14Remove pieces of meat from Dutch oven and set aside.
15Filter the broth, taste, adjust seasoning, and return to Dutch oven.
16Reheat reserved meat and vegetables in broth.
17Serve in a shallow bowl and drizzle with parsley-horseradish oil or garnish with Dijon mustard, and accompany with fresh, crusty bread.
18Mix all ingredients together in a bowl or Mason jar until an even consistency. Taste and adjust seasoning, as needed. Add more horseradish if desired.
19A stew is a celebration of an abundant harvest. Use the time while the meat is simmering to prepare all the vegetables. You'll have a convivial dish to share that requires no last-minute preparation.
20Prepare a lunchbox meal soup using veggies from the stew. Cut them into smaller pieces, add broth, canned legumes, and fresh herbs.
Tips
1
roast (1 kg /2.2 lb.)
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