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