I’m waking up today with a post Superbowl queso cheese dip hangover and calculating how many
bottles boxes of wine I’ll need to get me through 6 more weeks of winter.
Since the groundhog, thick window frost, and below zero morning temps tell me winter is digging in her wretched heels, I guess I’ll stop fantasizing about burgers on the grill and share a soup recipe.
When I first saw this stew in Moosewood Restaurant Cooks at Home I honestly thought it sounded too strange to be good. Who puts Dijon mustard and molasses in stew? I have no idea what possessed me to first give this a try, but I am happy that I did. It’s delicious and my kids (mostly) enjoy it.
Winter Vegetable Stew (Adapted from Moosewood Restaurant Cooks at Home)
2 onions, chopped
2 celery stalks, chopped
2 tablespoons olive oil
2 medium carrots
2 large potatoes
2 cups green beans (fresh or frozen-I used frozen)
1 teaspoon dried marjoram
1 cup vegetable stock
1 1/2 cups water
1 green or red bell pepper
2 cups sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon molasses
1 cup cooked, shredded chicken, OPTIONAL
salt and pepper to taste
1. In a large Dutch oven, saute onions and celery in olive oil until onions are translucent. While the saute, peel and coarsely chop carrots. Stir them into the pot.
2. Cut the potatoes into 1-inch cubes. Add potatoes and green beans to the sauteing vegetables along with the marjoram, water, and stock. Bring stew to a low boil.
3. Coarsely chop bell pepper, stem and slice mushrooms; stir both into the pot. Add the mustard and molasses and continue to simmer for 10 minutes, or until the potatoes are tender. Add chicken, if using, and cook until heated through. Add salt and pepper to taste.
- This Moment
- Going for the Gold