Old-Fashioned Summer Vegetable Stew

🖨️ Print the recipe

Summer Vegetable Stew: A Traditional Quebec Dish

Summer vegetable stew is a staple of Quebec cuisine, a rustic dish that evokes the simplicity and warmth of family meals. This recipe has its origins in the Quebec countryside, where it was prepared with seasonal vegetables harvested from family gardens. Each family had its own version, sometimes enhanced with pork, beef, or even chicken, depending on the resources available.

A Recipe Passed Down from Generation to Generation

Summer vegetable porridge is more than just a dish; it is a culinary heritage passed down from generation to generation. Quebec grandmothers prepared this hearty meal to feed their families after a long day of working in the fields. Each bite of this porridge evokes tradition, authenticity, and respect for local ingredients.

Family Variations of Vegetable Stew

Although the basic ingredients of bouilli are often the same, each Quebec family puts its own twist on this classic recipe. Some add fresh herbs from the garden, others prefer chicken broth over beef, but all agree on the importance of simmering the vegetables so they are tender and tasty. This dish reflects the community spirit and ingenuity of cooks of yesteryear, who knew how to make the most of local products.

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	2 hours 30 minutes
⏲️ Total time	3 hours
🔧 Difficulty level	Average
🍽️ Portions	6
🔥 Calories (approximate)	400 per serving

Ingredients

1 small beef shank (about 450 g) 400 g salted pork roll 1 onion, cut in half 6 medium potatoes, halved 7-8 new carrots, whole 5-6 bundles of about 15 tied yellow beans 1 green cabbage cut into 4 pieces and tied 1 medium turnip, cut into 8 pieces 4-5 ears of corn, halved if necessary 2 liters of beef or chicken broth 1 sprig of thyme (optional) 2 bay leaves (optional) Salt and pepper to taste Oil and butter for searing meats

Instructions

Sear the meats: In a large saucepan, heat a mixture of oil and butter. Sear the beef shank and salt pork roll until nicely browned on all sides. Initial cooking: Add the 2 litres of stock, the halved onion, the tied cabbage bundles, the thyme and the bay leaves if desired. Bring to a boil, then reduce the heat and simmer gently for 2 hours. Then remove the onion and discard it. Add the vegetables: Turnip: Add the turnip pieces and continue to simmer for 15 minutes. Carrots: Add whole carrots and cook for about 10 minutes. Potatoes and yellow beans: Add the halved potatoes and tied yellow beans, then continue cooking until tender (about 10-15 minutes). Corn: Add the corn cobs, placing them on top. They can steam without being completely submerged in the broth. Finishing: Season with salt and pepper to taste. Cook until all vegetables are tender. Service: Remove the cabbage bundles, cut the vegetables into pieces if necessary, and serve the vegetable stew with the meats.

Nutritional Information per Serving
Nutrient	Quantity
Calories	400 kcal
Proteins	20 g
Carbohydrates	35 g
Sugars	8 g
Fibers	7 g
Lipids	18 g
Saturated fatty acids	7 g
Sodium	900 mg
Health note	8/10 Highlights: High in fiber, good source of protein and complex carbohydrates.

Frequently Asked Questions about Summer Vegetable Stew

Q: How much liquid should be put in the porridge?
A: The liquid should just cover the vegetables, nothing more. This is not a soup, but a stew, so the goal is not to have excess broth. If you notice that the liquid level is dropping too much during cooking, you can add water as needed to keep the vegetables partially submerged.

Q: Can this porridge be prepared in advance?
A: Yes, this porridge lends itself very well to being prepared in advance. It can be prepared the day before and gently reheated the next day. The flavors even tend to develop further after resting in the refrigerator, which makes it even better.

Q: How do I adjust the recipe for a larger number of people?
A: For a larger quantity, you can simply increase the proportions of vegetables and meat while adjusting the volume of broth accordingly. Make sure to use a pot large enough to hold all the ingredients without the broth boiling over.

Q: Can other types of meat be used?
A: Absolutely, although the traditional recipe uses beef shank and pork roulade, you can vary the meats according to your preferences or what you have on hand. Chicken or lamb also work very well.

Q: How do I store leftover porridge?
A: Leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days. For longer storage, you can also freeze them. Make sure to reheat the porridge thoroughly before consuming it.

Q: Can other vegetables be added to the recipe?
A: Yes, feel free to customize the stew by adding other seasonal vegetables such as zucchini, leeks or parsnips. It is important to respect the cooking time of each vegetable so that they remain tender without disintegrating.