It's Stew Season

Summer took a decidedly long time to show up this year, and we all complained about the dreary weather that was lingering well into June. Well, we finally got our payback - the most stunning fall I've ever seen. The city has been alive with rich hues of deep reds, warm oranges and bright yellows. Crisp air and actual sun made the season even better.

But, alas, the rain has finally come to Seattle, and I'm secretly happy it's here. I'm sure I'll sing a different tune in April, but I'm still able to appreciate the contrast of seasons at this point. With the emergence of the rainy season, I pulled out my spiffy new dutch oven and made a favorite stew recipe, with one new substitution. Even though this stew is based on Italian spices, I picked up some bok choy at the West Seattle farmer's market this morning when Creighton and I walked up to the Junction for Sunday lattes and light errands. I usually add celery, but thought that bok choy could add the needed greenery I was looking for. My new "fusion" dish (ha):

Tuscan Beef Stew

1 can condensed tomato soup
1 & 1/4 cup beef broth
1/2 cup water
2 lbs. beef for stew, cut into 1" pieces
1 can diced Italian style tomatoes
2 large carrots, cut into 1" pieces
1/2 tablespoon Italian seasoning
1-2 cloves garlic, minced
1 medium bok choy, roughly chopped
2 cans white kidney beans (cannellini), drained

Mix soup, broth, water, beef, tomatoes, carrots, seasoning and garlic in dutch oven, and cook on a low heat for around 2 hours. Stir in beans and bok choy, cook for an additional 10-15 minutes, until bok choy is tender.

(Note: "Italian seasoning" is a combination of marjoran, thyme, rosemary, savory, sage, oregano and basil for those that already have a good selection of this stuff in your pantry, and want to play around with the balance.)

While I'm on a culinary kick, I have to share a new subsitution I learned last week. I was making beans and cornbread for dinner (my favorite simple meal to make when Creighton's out of town since he's not a fan). It was late, I was hungry - it was then that I realized I didn't have any eggs to finish the cornbread mix. Shoot! A super quick internet search helped me realize that I could add two tablespoons cornstarch for the missing egg. I added the cornstarch with a pinch of sugar, and it worked perfectly!