Spicy Stew – for that Sunday afternoon hangover

My favorite thing about the weekends, besides the different shenanigans I often find myself involved in, is actually the recovery period – spending so much time in the fetal position shaking uncontrollably, sucking down huge portions of water, I’ve learned to cope quite well.

Even going so far as enjoying it – setting up a process of detoxification where I consume huge amounts of liquid, veggies, go for a run/hike, etc.

So – what follows is a guideline. Use whatever you like – i’ve thrown as many as 13-15 veggies into this pot at a time. Its more about the seasonings and the cooking time that makes this an instant hangover cure.

I’d avoid cooking this if you are looking for a quick meal. As tasty as this is, we’re talking 2 1/2 to 3 hours cook time (I spent the time curled up on the couch, my 30 proof sweat soaking my snuggie). I highly suggest you have something else to occupy your time while this shit simmers.

The Pieces

Prep Time: About 20 minutes

Cook Time: 2 1/2 to 3 hours

  • 1 quart veggie stock, low to no sodium preferred
  • 1 1/2 cups diced white onion
  • 1 cup celery, peeled and chopped
  • 2 cups carrots, peeled and chopped
  • 1 cup green beans, stemmed and cut in thirds
  • 1 bunch kale, roughly chopped
  • 1 jalapeno, chopped (leave the seeds)
  • 2 cans diced tomatoes, drained
  • 2 lbs small red potatoes, washed damn well
  • 3 bay leaves
  • 2 tsp smoked paprika
  • 2 tsp cayenne pepper
  • salt to taste
  • pepper to taste
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 4 tbsps balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 3 cups brown rice
  • Some tasty soft bread, like a french roll or Challah

The Puzzle

1. Heat up your stew pot with the oil (heres a tip – to tell if the oils hot without checking the sizzle, turn your pan to the side. If it shimmers like the surface of water, its good to go)

2. Once the oil’s good and hot, add your onion, carrots, celery and spices. As soon as that shit hits the pan, drop the heat to medium and sweat those veggies til the onion is translucent.

3. Add the rest of your veggies, the veggie stock and bay leaves. Fill with water til everythings covered.

4. Bring to a simmer, not a boil, and cover.

5. Let sit for one hour – then, add your apple cider and red wine vinegars, and tomatoes.

6. After another 30 mins throw the balsamic in there, and let simmer for another hour uncovered.

7. In the mean time, cook your rice separately

8. Once the potatoes are super tender, and the sauce isn’t too bitter, serve over rice with bread.

9. After one bowl, notice your memories of the night before begin to return…

Some variation of this is usually bubbling away on my stove every Sunday. A helluva tradition I recommend you try.