This warming winter stew has a heavy dose of healing turmeric to light you up and bring some brightness to a chilly day.
1 butternut squash, peeled and cut into 3/4″ cubes (add more squash and omit the beef if making a vegetarian soup)
1 lb. stew beef
2 cloves of garlic, minced
6 c. stock
2 T. freshly grated turmeric (or 2 t. dried)
2 t. dried oregano
1 T. honey
salt to taste
whole milk yogurt, to serve
In a large stock pot, heat some cooking oil over medium-high heat. Sear the beef on all sides and remove before it is cooked through. Turn down the heat to medium and once the pot has cooled a little, add the garlic and sauté until fragrant. Pour in the stock and add the squash, turmeric, oregano and salt generously. Simmer, covered, for 15 minutes. Stir in the honey and add the beef to the pot and simmer for another 30 minutes or more, or until the squash is soft and the beef is very tender. Taste and adjust salt.
Serve in deep bowls with generous dollops of yogurt.
This simple recipe for braised cabbage is perfect for a wintry meal. Add a poached or soft boiled egg on top for some protein (which makes it totally appropriate for any time of the day, including breakfast!) or serve alongside some pork chops, sausage or a pot of flavorful beans.
Braised Green Cabbage
Over medium heat a large, oven-safe pan with a tight-fitting lid (an enamel and cast iron Dutch oven is perfect for this), combine all ingredients except for the cabbage and water. Meanwhile, roughly chop the cabbage by trimming the stem end, then slicing down through the core of the cabbage from top to bottom. Quarter, then cut into large, rough chunks.
Add the cabbage to the pan and stir well to coat with the mixture. Saute for 3-5 minutes, or until the cabbage is beginning to wilt. Add the water, cover and place in the oven for 35 minutes. Uncover, stir well, and turn up the heat to 425 degrees. Cook uncovered for 10-15 minutes, checking occasionally, or until the cabbage is golden brown.
Serves 4-6 as a side dish.
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