Monadnock Farm and Community Coalition
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Parsnips, Beans, Pulses, Legumes
Winter Beef & Vegetable Stew
Serves 8
Ingredients
2, 1 lb packages local chuck beef stew
1 large carrot, cut into rounds
2 small parsnips, cut into rounds
1.5 cups butternut squash
1 large yellow onion, chopped
4 cloves garlic, minced
1.75, 32 oz carton beef broth
1/2 cup red wine
1 bay leaf
olive oil
1/2 tbsp sugar
salt & pepper to taste
INSTRUCTIONS:
1. Cover stew pot bottom in olive oil on medium. Add onion and minced garlic. Cook for 5 minutes or until clear. Take out and save.
2. Turn up heat to med high. Add salt & peppered stew meat and sear on all sides.
3. Add onion and garlic mix back to pot with meat. Add 1.75 carton of beef broth, wine, sugar, pepper, bay leaf, salt and pepper, stir. Add a bit of olive oil. Bring to a boil. Lower temperature to low, cover, and cook for 3-4 hours.
4. One hour before done, add carrot, parsnips, butternut squash. Add a bit of olive oil.
5. Salt & pepper to taste. Serve and sprinkle with chopped fresh parsley on top. Soak up gravy with local (Fire Dog, Orchard Hill) baguette.
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Member organizations
1780 Farm
Antioch Univ. New England
Archway Farm
Bascom Farm
BCM Environmental & Land Law
BioNutrient Food Association
Brookfield Farm
CC&D's Kitchen Market
Cheshire Co. Conservation District
Cheshire Fair
Cheshire Garden
Cheshire Medical Center
Community Garden Connections
Contoocook Valley Food Assoc.
Cook Hill Farm
Cornucopia Project
County of Cheshire
Crescendo Acres Farm
Crooked Creek Hollow Farm
Dog Days Farm
Earth Haven Farm
Echo Farm Pudding
Edgefield Farm
Elm City Brewing Company
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Honey Hill Heritage Devons
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Inn at Valley Farms
Keene Ag Commission
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Monadnock Understands Childhood Hunger
Moosewood Ecological
National Center for Appropriate Technology
New England Farmers Union
NH Comm Loan Fund
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North Star Farm
Nye Hill Farm
Old Bridge Farm
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Sawyers' Artisanal Cheese
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SW Region Planning Commission
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