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STEWS

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WHITE BEAN HAM SOUP WITH CHORIZO

WHITE BEANS WITH HAM AND CHORIZO STEW

The holidays are formally over with the ringing of the new year.   After vast consumptions of high caloric foods, which were officially launched at Thanksgiving, a mountain of sweets later and the invariable intake of more than our fair share of cocktails, wine and bubbly, we’re riddled with usual post-festivities-guilt over the number of calories ingested.  The typical diet favored resolutions come into play, along with that extra hour at the gym.  Yet some of us need some hearty fare to counter…

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10 KILLER BEEF STEWS

BEEF BOURGUIGNON

It’s stew season for a reason!  Fall has finally made its much-awaited appearance with its vibrant color palette and cooler temperatures prevailing, where stews are the quintessential comfort food and a ubiquitous sensation.  There aren’t enough words to eulogize and offer the homage that stews rightfully deserve. Because a good stew is like a fine wine, savored, devoured and anticipated worldwide.  Even the dog salivates smelling the aroma while it’s cooking. From a historical standpoint, records written by Apicus in Journals…

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SHORT RIB STEW

SHORT RIB BEEF STEW

This is one of the exceptions to chuck.  If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly. 1 LB of boneless short ribs cut into 1½“ pieces 1 large onion – rough chopped 3 carrots – scrapped and cuti into 1” rounds 2 parsnips – scrapped and cut into 1” rounds 1 PKK of beef or veal demiglace 1 cup of red wine…

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BEEF STROGANOFF

BEEF STROGANOFF

Last of the list of 10 Killer Beef Stews, is the Russian popular Stroganoff dish, more prevalent in the 60’s now making a comeback, as with many dishes that are throwbacks being revived in the culinary world. Unlike most stews that require lengthy braising to render the meat tender, the cut of beef used for Stroganoff is beef tenderloin, and therefore it only requires a very short cooking time.  This is more a meat dish in a rich, velvety, creamy sauce,…

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THAI BEEF STEW

THAI BEEF STEW

The addition of Thai aromatics imparts a very distinctive take on this Asian Beef classic curry and the coconut milk delivers a velvety creaminess that cuts through the heat level. Don’t skip adding cilantro and squeezing some lime before eating it, it adds the freshness needed to take the flavor notes to the next level.  Without it, it’s not the same.  Can be served with noodles or plain jasmine rice. Paste 2 TBSP lemongrass paste 1 onion – chopped 2 TSP…

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BEEF CARBONNADE À LA FLAMANDE – FLEMISH BEEF STEW

BEEF CARBONNADE

Flemish in origin, carbonnade is a beef stew made unusual by the addition of beer, ACV, sugar, fresh tarragon and thyme. It’s rich, hearty and completely versatile, as it can be served accompanied by buttered noodles, mashed potatoes, boiled or roasted potatoes and my personal favorite, a crispy, heaping pile of French fries. Any dark Belgian beer is optimal here ad as it’s common with most stews – it will taste gloriously better one or two days after.    …

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MEXICAN BEEF STEW WITH GUAJILLO SAUCE – BIRRIAS DE RES

MEXICAN BEEF STEW

Guadalajara is the home to the Birrias de res, tequila and the famous Mariachi’s.  Birrias is a typical dish presented at every restaurant in Jalisco, and its presented with corn tortillas, lime, cilantro and chopped onion.  The red color in the sauce comes from the guajillo sauce, that is quintessential to this dish. 1 LB of beef chuck – fat trimmed and cut into medium sized cubes 3-4 tomatillos – husks removed, washed and roasted 2 medium tomatoes – roasted…

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SPANISH BEEF STEW WITH RIOJA – ESTOFADO DE TERNERA A LA RIOJANA

SPANISH BEEF STEW

This time-honored Spanish stew comes from the Spanish region of Rioja.  As with any stew, you can make modifications and Spanish cured chorizo is a popular addition that can be sautéed after browning the chuck and some mushrooms can be added at the end.  The addition of red Rioja is what makes it traditional, not to mention the smokiness of the Spanish paprika.  A match made in heaven. 1 LB of chuck – fat trimmed and cut into medium sized…

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POT-AU-FEU

POT-AU-FEU

Pot-au-feu is one of the most celebrated and oldest dishes deriving from French peasant cooking.  Don’t think for one minute that it’s outdated, because the throwback on old classics is now all the rage.  It requires time to cook, so prepare this over the weekend.  This isn’t a beef-stew per say – because it doesn’t have the consistency of stew, but more like beef cooked in broth.  It’s important to provide the garnishes, as that’s what makes the dish taste…

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BEEF BOURGUIGNON

BEEF BOURGUIGNON

The doyenne of French cuisine, the incomparable Julia Child introduced this beloved French beef stew and it has become a true epic beef dish, recreated all over the world.  Like its sister dish is coq-au-vin, both dishes derive from the Burgundy region in France and are slowly simmered in a red wine sauce with pearl onions and sliced mushrooms with a touch of cognac. 1 Lb of beef chuck – fat trimmed and chopped into medium chunks 2 strips of…

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IRISH BEEF STEW

IRISH BEEF STEW

Out of the gate is the traditional Irish stew made with potatoes and beef native to Ireland. Lamb, goat and mutton were the meat of choice in ancient times, cooked with potatoes and water.  The Celts didn’t possess the cauldrons that hung-over cooking pits in their households, until the Greeks invented it in the 7thcentury.  This take uses beef and the results are equally as spectacular. 1 LB of beef chuck – fat trimmed and cut into medium sized chunks 2…

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BEEF STEWING 101

SPANISH BEEF STEW

Let’s face it, a good stew isn’t just what you throw into a pot.  True, stews for the most part are left alone after the initial preparation to do their thing as they braise.  However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time. ANY OL’ MEAT WILL DO? – Nope.  Please do everyone a favor and don’t even consider anything other than chuck.  Why? Because chuck has…

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SINGAPOREAN BEEF RENDANG

BEEF RENDANG

Think of this dish as an Asian/Malaysian Beef Stew on steroids – a favorite that is ever popular in South East Asia.  Slow simmered beef in coconut milk with toasted spices and chilies.  Malays typically don’t inject much beef into their cuisine, as it is an expensive commodity, but it is found in almost every household after the holiday Hari Raya Puasa, which celebrates the end of the Ramadan and the customary Muslim fasting.  You can however find it at…

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