This is one of my "get creative because I have to use up some stuff in my kitchen" kinda recipes. Most of the time they work, but sometimes they don't. Luckily this one turned out pretty tasty. My husband hates kale and he still devoured this dinner. Yay!
You have the option of making this vegan with vegetable broth, but I did add beef broth to kick up the flavor. Also, if I had them, I would have preferred butter beans or cannellini beans over kidney. I just used what I had. I threw in the kale because it had been sitting in my fridge and was about to go bad. I also had some whiskey that I've been trying to get rid of. It was a chilly night and I thought to myself, 'man, stew sounds pretty good'. And there you have it. A new recipe was born. Hope you enjoy!
Ingredients
1 Large Onion cut in large chunks
2-3 Cups Potatoes cut in 1-inch chunks
2 Carrots sliced in similar-sized portions
1 Sprig of fresh Rosemary
2 Bay Leaves
1/4 Cup Whiskey
3 Cups Beef (or Vegetable) Broth
1 Tablespoon Corn Starch
1 Can Kidney Beans slightly drained (or Butter or Cannellini or whatever)
3 Handfuls of Chopped Kale (large stems removed if desired)
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Tablespoon Italian Seasoning
1 Teaspoon Dried Basil
Salt and Pepper to taste
In a large pot over medium-low heat, add your chopped onion, potatoes, carrots, rosemary, and bay leaves with a little salt for seasoning. Place the lid on top to speed up the cooking process. Once the vegetables are cooked down, add the whiskey and let it do its thing. Scrape the bottom of the pot to loosen all the goodies. Now add your broth of choice along with the beans, kale, and other seasonings. To make the corn starch incorporate well, place 1/4 cup of the broth into a small bowl and stir in the corn starch. Pour this back into your large pot. Turn the heat up to medium-high and let the stew come to a slight boil. Turn the heat back down to low and let simmer for at least 30 minutes to an hour. The longer the better. Enjoy!
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