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White Bean-And-Vegetable Stew In Red Wine Sauce


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2 cups dried cannellini or other white beans (about 12 ounces)

1 onion, peeled

2 whole cloves

8 cups water

6 tablespoons chopped fresh parsley, divided

1/2 cup diced celery

1/2 cup diced carrot

1 teaspoon salt

1/4 teaspoon dried thyme

2 bay leaves

2 cups thinly sliced leeks

2 cups (1-inch) cubed chopped peeled celeriac (celery root) or 2 cups sliced celery

1 cup (2-inch-thick) sliced carrot

1/4 teaspoon black pepper

1 garlic clove, minced

4 tablespoons chilled butter or stick margarine, divided

2/3 cup diced shallots

1 cup dry red wine

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