“Basket” Stew

It’s been a week since I got my basket and now I’m in a rush to use up what is left.  What better dish to use fresh veggies in than a nice stew.  For stew you will need a meat, some veggies, broth, wine and spices.  These items can be any combination you desire or whatever you happen to have in your fridge.  I decided to go with a beef stew using the leftover veggies from my last basket.  This included mushrooms, cauliflower and green beans, then I added non-basket items of onions, garlic, canned tomatoes, carrots and extra mushrooms (yum!).  First you will need to brown your meat with a little olive oil.  You can coat the meat in either some four or corn starch and this will help with thickening up your stew.  After the meat is browed you will add your seasonings.  I used herbs de province but you could use an Italian blend or any herbs that you are partial to.  *** A note on herbs – if you are not cooking in your own kitchen with your own herbs please double check the top style of your container or you may end up with a very herby stew (yes, as you can guess this did occur)*** Next you will add your wine, I used Lambrusco, to deglaze your pan making sure to get up all the crunchy bits from the bottom of your pan.  Don’t forget that it is absolutely necessary to sample the wine just to ensure that it’s ok.  After this it’s time to add your veggies and sauté them for a few minutes.  Add your stock, some additional wine and then cover and simmer for about an hour or until veggies are tender and liquid has begun to thicken.  If your stew is too thin for your taste you can use a slurry of cornstarch and water to thicken it up a bit.  And lastly, enjoy! (possibly with another sampling of wine)  🙂DSC00652

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