Golden Autumn Stew

by Sherri Koehler on November 9, 2009

Oh my goodness, I made the best stew tonight inspired by the veggies we had from last week as well as some of the new things delivered today. The result was a rich, almost buttery-tasting, golden stew.

The Stuff

  • 3 leeks, sliced in 1/2 inch rounds & rinsed well
  • 5 cloves garlic, minced
  • 2 large golden beets, diced
  • 4 medium carrots, diced
  • 4-5 large stalks celery, diced
  • 1/2 small white cabbage sliced into big shreds (about 2 cups)
  • 3 cups cooked Great Northern beans
  • 2 T olive oil
  • salt & pepper to taste
The Making

Heat oil in a large stock pot, add garlic and saute until garlic has browned. Add leeks and continue to saute until leeks are softened. Add beets, carrots, celery, and cabbage. Toss with leeks and garlic. Add 6-8 cups water, bring up temperature to almost boiling, reduce to low heat, cover and simmer until all vegetables are tender. Add in drained beans and salt & pepper to taste. Continue to simmer another 20 minutes. Serve with toasted croutons.

Makes… it is one of my stew recipes so it makes an enormous pot worth that you’ll eat all week (at least 6 quarts). I seem to be incapable of making a small pot of homemade stew.

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