Beef Stew - with a veg option


This one is for all the vegans out there. Yes you. There are notes on how to make the perfect un-beef stew below.. basically, just add more beans and you're good to go.

Not a vegan, me neither. Let's carry on, shall we?

I haven't met anyone in my life who doesn't like a good stew on a cold winter day and let me tell you, we've been getting plenty of those days recently. So to celebrate my last week in Edmonton before I head out east for vacation & holidays, I thought I'd make us all a treat.

Beef stew has deep roots for me, it's something I've eaten for as far as I can remember and now that we very seldom eat meat, it feels even more special to me. Stew to me is cold winter evenings, when the sun sets early and snow gently falls to the ground. It's the cup of goodness I want to hold when I walk in after a long walk in the crisp winter air. It's the promise of warmth & cozy.

All beef & winter remarks aside, this is a serious bowl of goodness.

It celebrates all the winter produce in one fell swoop. There's squash, potato, carrots, rutabaga which makes it slightly sweet. So if you're anything like me, you may want to add a dash of cayenne in there to turn up the heat.




makes 4 portions

1 C northern white beans
2 C fingerling potatoes, cubed
2 C rutabaga, cubed
2 C carrots, cubed
1 small carnival squash
1 can diced tomato, squished
2 bay leaves
1 T oregano
1 T thyme
1 T basil
2 C vegetable stock
1 large onion, chopped
5 cloves garlic, minced
1 large bunch parsley, chopped

1 piece of beef flank - optional
* I used a 3" x 3" by 3" piece


15 mins prep + 45 mins cooking

If you're using beef, you can start cutting it down to 1/2" cubes & grilling it in a large soup pot.
Once browned, add your onions & garlic.
When the onions have become translucent, it's time to add the potatoes, peeled rutabaga, peeled & seeded squash, carrots & diced tomato.
Make sure you squish the tomato as you put it in, it will help thicken the stew.
Add the stock and spices, cover and let stew for 45 mins.
At the last minute, chop up the parsley and add it in.