Well, the time has finally come. I know it’s here because it was below 50 degrees when I woke up this morning. There was frost on the cars outside. So, it’s time. Time to bring in the herbs overnight. Time to pull out the jeans and sweatshirts and make sure they are clean and ready to go. Time to get heavy socks and long johns (yes, long johns).
Don’t get me wrong – I love the fall and I love the winter. I love getting bundled up. I love getting unbundled and cozy in a warm house. I love waking up to frost and going to bed under a heavy blanket. I love the still and the quiet than comes with the cold. I love that it forces a pause to life before spring wakes.
I realize there will be summer like weather still, and I will fully enjoy being outside in the warm while I still can. However, I am looking forward to cool weather, bonfires, coats and cozy nights while it snows outside and I’m inside eating a hearty stew.
- 1/2 lb leftover cooked chuck roast
- 1 onion
- 1 carrot
- 2 cloves garlic
- a large potato or a few small ones
- a cup or so of green beans
- 1 quart of stock
- butter or olive oil
- all green herbs you have that you think will taste good together plus salt and pepper (seriously, this is how I decided what to season the stew with) If you want specifics, I used 2 Bay Leaves, thyme, sage, basil, tarragon, parsley and rosemary
Saute the onion and carrot in olive oil or butter until they are soft. Add the garlic and saute for a few minutes. Follow with the green beans. When they are bright green, add the chicken stock and bring it all to a simmer. Add any herbs you like and the potatoes and let it simmer for 30 mins to an hr, depending on when you want to eat. When you’re ready, add the chuck roast in and shred it as it warms.
While I wait for fall and winter to truly start, I’ll take my own pause and remember there are plenty of warm days left to enjoy…