White Bean-and-Vegetable Stew in Red Wine Sauce

White Bean-and-Vegetable Stew in Red Wine Sauce
Photo by Randy Mayor

Ingredients

  • 2 cups (1-inch) cubed chopped peeled celeriac (celery root) or 2 cups sliced celery
  • 2 cups dried cannellini or other white beans (about 12 ounces)
  • 2 whole cloves
  • 6 tablespoons chopped fresh parsley, divided
  • 1 teaspoon salt
  • 1 onion, peeled
  • 1 garlic clove, minced
  • + 11 more ingredients
    • ¼ teaspoon dried thyme
    • 8 cups water
    • ½ cup diced carrot
    • 1 cup (2-inch-thick) sliced carrot
    • 1 cup dry red wine
    • ½ cup diced celery
    • 2 cups thinly sliced leeks
    • 4 tablespoons chilled butter or stick margarine, divided
    • ¼ teaspoon black pepper
    • 2/3 cup diced shallots
    • 2 bay leaves

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and discard soaking liquid. Return beans to pan. Cut onion in half. Stud one onion half with cloves; dice rem...

View full recipe at My Recipes

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