Farmers’ Market Stew

The weather has turned cold again, which made me want something warm and hearty. This stew is rather flexible and can take pretty much any veggies that are hanging out in your kitchen needing to be used. If you’re using sweet potatoes that have been cooked before, they’ll somewhat melt into the stew, thickening it up in a lovely way.


Make it vegetarian: cut out the beef or replace it with shiitake mushrooms from Cedar Rock Ridge.

Adapted from:

Time: Appx 2 ½ hours

Servings: 6 to 8


• 1 pound beef stew meat (Ratchford Farms)

• Sea salt and fresh cracked pepper

• 1 tablespoon flour

• 2 tablespoons butter, divided

• 1 tablespoons oil (olive or coconut)

• 4 ribs celery, diced

• 8 green onions (Kellogg Valley Farms), chopped (greens reserved for garnish)

•2 tablespoons tomato paste

• ½ cup red wine

• leftover beaverfork sweet potato wedges – or 3 Covington sweet potatoes (Drewry Farm & Orchards) and a teaspoon of Beaverfork Blend (Cedar Rock Ridge) – or combination

• 8 small carrots, scrubbed and chopped into large chunks

• 1 pound pinto beans (Bluebird Hill Berry Farm)

• 10 sprigs fresh thyme – or 2 tablespoons dried

• 6 sprigs fresh parsley – or 1 tablespoon dried

• 2 bay leaves (A B C Nature Greenhouse & Herb Farm)

• 3 cups reduced sodium beef broth

• Dash of Worcestershire sauce

• Optional: peas or hearty greens like kale or collards


1) Preheat oven to 350°F, heat a Dutch oven over medium, melting together the oil and 1 tablespoon of butter.

2) Season stew meat with salt and pepper, toss with flour. Brown at least two sides of each piece (working in batches if need be). Set aside in a bowl to collect the juices.

3) Add the remaining butter to the Dutch oven; cook celery and onion whites until soft. Add tomato paste, stirring and cooking for 2 minutes. Deglaze with the wine, stirring and scraping any bits stuck to the bottom. Cook until combined, about 2 minutes.

4) Return beef and juices to the pot; add potatoes (chopped), carrots, pinto beans, thyme, parsley, and bay leaves. Stir in broth and Worcestershire sauce.

5) Cover and braise in oven for 80 to 90 minutes, cooking until beef offers no resistance when pierced with a knife. Stir in peas or hearty greens and cook uncovered for 5 minutes.

6) Remove bay leaves and herb sprigs. Stir in most of the onion greens. Let cool for 10 minutes before serving.

Enjoy: Garnish with a few more onion greens. Eat on its own as a hearty one-pot meal or make it even heartier with some corn bread. 



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