Harvest stew will help your tastebuds feel more festive this spooky season!
Harvest stew is an apt name for this multi-colored dish. In the past few weeks the leaves have really started to change and we’re seeing the yellow, orange, and red colors of fall come out. We’re also starting to see a change in our fruits and vegetables, so this week we wanted to highlight the vibrant squash and root vegetable colors and flavors in our harvest stew. We mixed in some squash, zucchini, parsnips, carrots, and celery to create a colorful, hearty, veggie-filled stew for you to enjoy. And as a treat for eating your veggies, you get a cold, delicious beer.
What beer goes best with a harvest stew? A harvest beer of course. Founders Harvest Ale to be more specific (and incredibly literal for this recipe).
This rare beer only comes out once a year because it requires wet hops (or fresh hops) for its distinct taste, and smells of citrus, grapefruit, and little bit of malt. You can really taste the lemon, along with a good amount of grapefruit, orange, and a slight hint of spice. Boasting a 94 out of 100 on Beer Advocate and a 4 out of 5 on Untappd, this delicious brew is the perfect compliment to your hearty, harvest stew.
1 lb. boneless chicken breast (about 2 chicken breasts)
3 cups chicken bone broth
1 large zucchini, diced
2 small yellow squash, diced
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
3 celery stalks, diced
1 small onion, chopped
2 tablespoons of fresh oregano, chopped
3 teaspoons of fresh thyme, chopped
4 cloves garlic, minced
1 tablespoon ghee or oil
2 tablespoons salt
2 tablespoons pepper
*Optional: 1/2-1 teaspoon red pepper flakes, if you’d like a little heat to your dish.
In a Dutch oven or medium sized pot, heat 1 tablespoon of ghee or oil over medium heat. Add the chopped onion and cook until translucent, about 2–3 minutes. Add the garlic, 1 tablespoon of oregano, 2 teaspoons of thyme, and 1 tablespoon of both salt and pepper. Stir and cook for 1 minute. Add 3 cups of chicken bone broth, stirring. Then add chicken breasts, cover, and simmer for about 10–12 minutes, or until there’s no pink center. Pull out chicken and place on a plate or in a bowl, cover with aluminum foil.
Add parsnips, carrots, and celery to the pot, cover, and cook for about 5–6 minutes. *If you’d like you can add red pepper flakes now. While this cooks, shred the chicken with 2 forks, cover again with foil.
Add the zucchini, squash, shredded chicken, 1 tablespoon of oregano, 1 teaspoon of thyme, and 1 tablespoon of both salt and pepper. Stir and simmer for another 5–6 minutes.
Ladle stew into bowls, pour beer into your favorite glass, and enjoy!