Last month we talked about chili , and also about soups. We ushered in fall last October with the
topic of chowders . Now we conclude this four part series with a
final look at a winter repast of meat and vegetables cooked in liquid, the
stew.
The word stew may be
applied as either a verb or a noun. As a
verb, stew means to cook by method of using liquid in the pot and simmering the
food slowly for an extended period of time in a covered pot. The noun stew is used to describe a dish that
contains vegetables and usually meat, cooked in the aforementioned method. Stews are heartier than soups, the liquid often
thickened by stirring a combination of equal parts butter and flour into the
cooking liquid during final moments of cooking.
While certainly appreciated as the quintessential winter fare, lighter
stews are enjoyed in warm climates, such as bouillabaisse served at
Mediterranean cafes.
Most stews contain a
meat, typically beef because it is well adapted for slow cooking. However, chicken and pork may also be used,
as well as seafood. Other requisite
ingredients in a stew include a combination of vegetables, such as onions,
carrots, tomatoes or peppers. Starches
such as potatoes or beans are often incorporated into the mix as well. Seasonings of herbs and spice may also be added.
While some cooks use
water as the liquid base of their stews, more flavorful options include stocks
and wine. Some recipes call for
additional liquid, such as cognac.
Carbonade flamande is a Beligian stew of beef and onions, stewed with
Belgian beer.
Variations on stews
from around the world include the French boeuf bourguignon, distinguished by
the use of burgundy wine, mushrooms and pearl onions. The aforementioned bouillabaisse is a fish
stew that originated in the French region of Provence. Also from France we have the cassoulet, a
stew of pork and beans. Irish stew is
made from lamb and includes potatoes.
Another fish stew, the waterzoi, hails from Belgium. Waterzoi can also be made with chicken, and
both versions use cream to thicken the broth.
A tajine is a Moroccan stew so-named for the conical chimney-like pot in
which it is prepared. I shared my recipe
for tajine with you last month in a feature on Moroccan cuisine.
And now I impart to
you my recipe for a basic American beef stew.
There are hundreds of ways to make a stew. Some call for browning the meat first, others
call for filing the pot and relegating the entire cooking process to the
oven. Some stews cook entirely in the
oven, some are start to finish on the stovetop, and others are prepared in a
combination of both stovetop and oven. I
have found that the combination route takes less time, you will not have to
sacrifice several hours to present a piping hot pot of stew for dinner.
Beef Stew (4 servings)
Ingredients:
2 tablespoons
olive oil
1 ½ teaspoons
salt
1 teaspoon black
pepper
2 pounds stew
beef, cut into equally-sized cubes
1 onion, chopped
2 cloves garlic,
chopped
2 cups beef broth
2 cups red wine
15 new potatoes,
halved
2 cups baby
carrots
1 cup green peas
2 cups frozen
pearl onions
3 tablespoons
flour
3 tablespoons butter,
room temperature
¼ cup chopped
parsley.
Preheat oven to
250-degrees. Heat oil in a dutch oven
over medium-high heat. Sprinkle the beef
with salt and pepper and cook in the pot until browned on all sides. Remove
with a slotted spoon and set aside. Add
the chopped onion and the carrots to the pot and stir, cooking until the onions
are transleucent. Add the garlic and
sauté for another two minutes. Add the
wine and deglaze the pot. Stir in the
stock and return the meat to the pot.
Bring to a boil, cover with a lid and cook in the oven for 1 hour.
Add the potatoes and stir, cover and continue cooking in the oven for
another half hour, or until the carrots and potato are tender. Transfer the pot to the stovetop over
medium-high heat. Thoroughly combine the
butter and the flour and stir mixture into the stew. Add pearl onions and peas and continue to stir until liquid is slightly
thickened. Remove from heat, sprinkle
with parsley and serve.
Remember to serve
your stew with some freshly baked bread from your local bakery to help mop away
every last bit of gravy your plate has to offer.
The nice thing about
stews is that you can get creative by varying ingredients to conjure a whole
new ethnic twist. For example, for a
Mediterranean influence, use the above recipe but omit the potatoes and peas,
and double the amount of garlic. When
adding the liquids, add 1 tablespoon chopped fresh rosemary, one-half
tablespoon of fresh thyme leaves and one teaspoon freshly grated orange
peel. When adding the pearl onions, add
one cup of pitted black olives, such as Kalamata olives, as well. Love chick peas? When you heap in the olive, go ahead and add
a fifteen-ounce can of drained and rinsed chick peas as well. Prefer not?
Serve this stew over a bed of couscous instead. For variations that do not include potatoes
in the recipe, stews can be ladled over noodles, couscous or mashed potatoes. The flexibility of stews ensures that this
winter comfort fare is always interesting, always warming and always welcoming
to your dinner menu.
