Noah's Ark Stew

18 ingredients
13 steps

Ingredients

  • 2 small onions
  • 2 celery ribs
  • 2 carrots
  • 2 parsnips
  • 2 turnips
  • 2 garlic cloves
  • 2 granny smith apples
  • 2 cups butternut squash, cut
  • 2 cups cannellini beans
  • 2 cups pork, beef (can use leftovers) or 2 cups chicken thighs, cubed (can use leftovers)
  • 2 cups chicken stock or 2 cups vegetable stock
  • 2 tablespoons olive oil, divided
  • 2 tablespoons mixed fresh herbs, sage, rosemary, marjoram (1-2 tsp dried)
  • salt or pepper
  • 2 teaspoons fresh parsley leaves, chopped
  • crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  1. 1
    Preheat oven to 400.
  2. 2
    Peel and chunk carrots, parsnips, turnips and smash garlic cloves.
  3. 3
    Toss with 1T olive oil and sprinkle of coarse salt and pepper.
  4. 4
    Roast 20-30 min until just starting to caramelize but still a bit firm.
  5. 5
    Meanwhile in a dutch oven, brown meat in remaining olive oil, if using raw, and remove from pan.
  6. 6
    Saute onions and celery until softened and add reserved [or leftover] meat, beans, apple, finely chopped herbs and broth and simmer for 20-30 minute
  7. 7
    Combine roasted vegetables with meat mixture,add salt/pepper if needed.
  8. 8
    Bake in 350 oven for 20-30 min or until meat is tender.
  9. 9
    Taste for seasoning
  10. 10
    If desired sauce can be thickened with cornstarch or flour slurry.
  11. 11
    Serve in bowls and garnish with parsley.
  12. 12
    Note: this could easily be modified for the crockpot by not roasting vegetables.
  13. 13
    Just brown meat and dump everything inches.

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