ACCOMPAGNEMENT
Crusty bread, Dijon mustard, or parsley-horseradish oil
- Cut meat into 6 pieces, season with salt on both sides, and set aside for 30 minutes.
- In a large Dutch oven, brown meat on all sides in olive oil over medium-high heat.
- Pour in poultry stock and water, season with salt, and add bouquet garni.
- Peel small onions and leave whole, with the root intact. Add them to the stew.
- Bring to a boil, cover, and simmer for 1½ hours over low heat.
- Meanwhile, cut leeks in half lengthwise and rinse them under cold water to remove any trace of dirt. Cut into 10-cm (4-in.) lengths and tie together with twine. Tie 3 small bunches of beans together.
- After cooking meat for 1½ hours, add potatoes and rutabaga and cook 30 to 45 minutes longer, depending on thickness.
- Remove the vegetables with tongs and set aside.
- Tie cabbage together and add to broth with the carrots. Cook 10 to 15 minutes.
- Add leeks and beans and continue cooking 10 more minutes or until vegetables reach desired tenderness.
- If needed, add 250 to 500 mL (1-2 cups) water.
- Remove vegetables when they reach their ideal doneness and set aside with other vegetables.
- Remove pieces of meat from Dutch oven and set aside.
- Filter the broth, taste, adjust seasoning, and return to Dutch oven.
- Reheat reserved meat and vegetables in broth.
- Serve in a shallow bowl and drizzle with parsley-horseradish oil or garnish with Dijon mustard, and accompany with fresh, crusty bread.
Parsley-horseradish oil
- Mix all ingredients together in a bowl or Mason jar until an even consistency. Taste and adjust seasoning, as needed. Add more horseradish if desired.
CHE F’S SECRET
A stew is a celebration of an abundant harvest. Use the time while the meat is simmering to prepare all the vegetables. You'll have a convivial dish to share that requires no last-minute preparation.
LEFTOVERS REINVENTED
Prepare a lunchbox meal soup using veggies from the stew. Cut them into smaller pieces, add broth, canned legumes, and fresh herbs.