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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is pure comfort food! The sweetness of the roasted vegetables and apples complements the succulence of the meat and beans. Either leftover or raw meat can be used. Although roasting the vegetables adds an extra depth of flavor, this can be easily adapted for the crockpot. The family lapped it up. Enjoy! Ingredients:
2 small onions |
2 celery ribs |
2 carrots |
2 parsnips |
2 turnips |
2 garlic cloves |
2 granny smith apples |
2 cups butternut squash, cut |
2 cups cannellini beans |
2 cups pork, beef (can use leftovers) or 2 cups chicken thighs, cubed (can use leftovers) |
2 cups chicken stock or 2 cups vegetable stock |
2 tablespoons olive oil, divided |
2 tablespoons mixed fresh herbs, sage, rosemary, marjoram (1-2 tsp dried) |
salt or pepper |
2 teaspoons fresh parsley leaves, chopped |
crushed red pepper flakes (optional) |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Preheat oven to 400.
2. Peel and chunk carrots, parsnips, turnips and smash garlic cloves. Toss with 1T olive oil and sprinkle of coarse salt and pepper. Roast 20-30 min until just starting to caramelize but still a bit firm.
3. Meanwhile in a dutch oven, brown meat in remaining olive oil, if using raw, and remove from pan.
4. Saute onions and celery until softened and add reserved [or leftover] meat, beans, apple, finely chopped herbs and broth and simmer for 20-30 minute
5. Combine roasted vegetables with meat mixture,add salt/pepper if needed.
6. Bake in 350 oven for 20-30 min or until meat is tender.
7. Taste for seasoning
8. If desired sauce can be thickened with cornstarch or flour slurry.
9. Serve in bowls and garnish with parsley.
10. Note: this could easily be modified for the crockpot by not roasting vegetables. Just brown meat and dump everything inches.
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