Harvest Stew

In the Time Zone and at the Latitude Where I Live, autumn feels magical. As the days become colder and darker and mist settles in, the trees in the square just outside our home are brightly aglow with tiny white lights that shimmer like diamonds. Classical music is playing softly as I write these words sitting beside the hearth, where a warm fire illuminates the old copper ladle hanging from the mantel. I love this time of year! The autumn meals I serve reflect the warmth and comfort we instinctively seek from food that is satisfying and nutritious. Please ... join us for dinner!

When I came up with this dish last night, I named it for the season: Harvest Stew. To prepare it, I used what I had on hand. I suggest you do the same: Consider these measurements and ingredients approximate. 

Harvest Stew:

16 - 20 commercially prepared meatballs, cooked frozen (see Note)

1 tbsp. (15 mL) bacon fat

1 large onion, coarsely chopped

2 stalks celery, sliced in ½-in. (2.25 cm) chunks 

2 c. (500 mL) beef stock

2 tsp. (10 mL) beef-flavored extract

½ butternut squash, sliced in ½-in. (2.25 cm) chunks

2 red-jacket potatoes (this variety tends to keep its shape), unpeeled and coarsely chopped

1 carrot, sliced in ½-in. (2.25 cm) chunks 

1 tbsp. (15 mL) Creole or Cajun Seasoning Mix (purchased or made from this easy recipe)

2 tbsp. (30 mL) all-purpose flour

One 12 fl. oz. (341 mL) can niblet corn, drained, with water used in stew

Handful of parsley, stems coarsely chopped

Bake or fry meatballs as recipe or package directs. Drain or blot fat and set cooked meatballs aside. While meatballs are cooking, melt bacon fat over medium heat. Add onion and celery, stirring until onion is translucent and celery is slightly softened. Gradually add stock, extract, and water from corn, slowly bringing to a boil. Add squash, potatoes, carrot, and meatballs, reducing heat to simmer. In a small bowl, combine spice mix and flour, gradually stirring a little hot broth into the mixture to make a thin paste. Stir floured broth into stew. Cover and simmer 10 min. Add corn, simmering a further 5 min. Stir in parsley and serve at once. Yields 2 generous servings, with a little extra for lunch the next day.

Note: Be my guest if you want to make your own meatballs. To save time, I usually keep a bag of ready-made meatballs in the freezer. I buy the unseasoned kind, increasing their versatility for different uses.

Bake meatballs as package directs.

Prepare vegetables while meatballs bake.

Stir coarsely chopped onion until soft.

Gradually add beef stock.

Toss in fresh parsley just before serving.

Ready for the table in just over 30 min.!

For other stews, see One Click: Stew.