Monday, October 28, 2013
I don't eat red meat much -- and am chronically low on both iron and protein. When my kids were small, I often made something they called "skating night stew" because it baked in a low oven while we went to their sessions at the arena and was ready for dinner when we got home, chilled to the bone, to our fragrant kitchen.
In a fit of nostalgia, I cooked up a modified batch over the weekend as soup o' the week:
Two pounds stewing veal, very lean and cubed and dusted with whole-wheat flour, sea salt and fresh ground black pepper
Two tbsp. olive oil
Four large yellow onions
Four really large carrots
Four large parsnips
Three small turnips
A large can of diced tomatoes
Grated rind of one large orange
Three tbsp. chopped fresh thyme
I preheated the oven to 300 degrees. Then heated the olive oil in my Dutch oven and browned the floured veal in small batches, setting it aside.
I chopped and slowly caramelized the onions in the same pot to a deep golden brown, then returned the veal and mixed it with the onions.
Added the scraped carrots and parsnips and peeled turnips, all cut into large chunks. Poured over the diced tomatoes, and added enough beef broth to fill the Dutch oven to about 1 inch from the top. Stirred in the orange rind, brought the liquid to a simmer.
Then placed the Dutch oven, tightly covered, in the oven on a baking sheet and cooked for about four hours, stirring occasionally and adding in the fresh thyme about 30 minutes before it was finished.
This is mostly vegetables in a rich not-too-thick soup, and tastes even better reheated. It's the orange rind which makes this a bit unusual and absolutely delicious!
Mmmmmmmmm. Brings back some happy memories too. Nothing like fall "comfort food" -and just as comforting without the simple carb potatoes/rice/noodles that I would have used in the past.
(Also made a cinnamon-oatmeal apple crisp with local Honey Crisp apples: what an unusual fit of domesticity for me. DH has enjoyed both. Doesn't happen very often!)