Epimeles

the Pence family cookbook

Recipes Tagged with “stew”

Bœuf Bourgignon

main course beef french stew

Ingredients

  • 150 gr lardons fumés [150 g. bacon, chopped]
  • 800 gr carbonnades de boeuf [800 g. beef stew meat]
  • 3 gousses d’ail [3 cloves garlic]
  • 1 oignon ciselé [1 onion, chopped]
  • 2 échalotes ciselées [2 shallots, chopped]
  • 2 carottes en rondelles [2 carrots, sliced in rounds]
  • 500 ml vin rouge [500 mL red wine]
  • Un bouquet de thym [a bouquet of thyme]
  • 250 gr champignons de Paris [250 g. white mushrooms]
  • 2 cuil. à soupe persil haché [2 tbsp. chopped parsley]
  • 2 cuil. à soupe concentré de tomates [2 tbsp. tomato paste]
  • 1 cuil. à soupe farine [1 tbsp. flour]
  • Pastis
  • Beurre
  • Sel
  • Poivre

Preparation

Faites dorer les lardons dans le beurre, puis retirez-les de la poêle. Faites dorer les carbonnades de tous côtés dans la graisse des lardons. Saupoudrez de farine et remuez. Ajoutez l’ail pressé, l’oignon, les échalotes, les carottes et le concentré de tomates. Faites cuire 2 minutes en remuant.

[Brown the bacon in some butter, then take it out of the pan. Brown the stew meat on all sides in the bacon fat. Sprinkle with flour, and mix. Add the garlic (pressed), the onion, the shallots, the carrots, and the tomato paste. Cook for two minutes, stirring.]

Déglacez la poêle avec le vin. Ajoutez les lardons, le bouquet de thym et une goutte de Pastis, puis remuez. Laissez mijoter à couvert (CP: partiellement vers la fin) et à feu doux pendant environ 3 heures. Versez éventuellement un peu de vin s’il n’y a pas assez de jus. Ajoutez les champignons pendant les 10 dernières minutes de cuisson. Salez et poivrez. Garnissez le bœuf bourguignon de persil avant de servir. Servez avec une purée de pommes de terre crémeuse et une salade verte.

[Deglaze the pan with the wine. Add the bacon, the thyme, and a splash of pastis, then mix. Let simmer, covered (CP: partially covered near the end to let it thicken), over low heat for around 3 hours. Add a bit more wine if there isn’t enough juice. Add the mushrooms during the last 10 minutes of cooking. Season with salt and pepper. Garnish with parsley, and serve with mashed potatoes and a green salad.]

Source


Peruvian Shrimp and Corn Chowder

main course peruvian stew soup shrimp corn untested

Ingredients

  • 3 tablespoons cooking oil
  • 1 pound unpeeled medium shrimp
  • 3 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Dash Tabasco sauce
  • 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
  • 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
  • 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
  • 4 ears of corn, halved
  • 2 quarts water (or seafood stock)
  • 1 cup heavy cream
  • 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked


Julia Child’s Cassoulet

main course french stew untested pork lamb

Ingredients

  • 2 1/2 lb. bone-in pork loin, excess fat removed (preferably marinated overnight)
  • 2 lb. or 5 c. dry white beans (in the US, Great Northern beans)
  • 1/2 lb. fresh pork rind or salt pork rind
  • 6-8 sprigs parsley
  • 4 unpeeled cloves garlic
  • 2 cloves
  • 1/2 tsp. thyme
  • 2 bay leaves
  • 1 lb. fresh, unsalted, unsmoked lean bacon (or very good, lean salt pork simmered for 10 minutes in 2 qt. water, drained)
  • 1 c. sliced onions
  • 2–2 1/2 lb. boned shoulder or breast of mutton
  • 4–6 tbsp. fresh pork fat, pork-roast drippings, goose fat, or oil
  • 1 lb. cracked mutton or lamb or pork bones
  • 2 c. minced onions
  • 4 cloves mashed garlic
  • 6 tbsp. fresh tomato purée, or tomato paste, or 4 large tomatoes, peeled, seeded, and juiced
  • 1/2 tsp. thyme
  • 2 bay leaves
  • 3 cups dry white wine or 2 cups dry white vermouth
  • 1 qt. brown stock or 3 cups canned beef stock with 1 cup water
  • salt and pepper
  • 1 1/2 lb. saucisse de Toulouse or other garlic-forward sausag
  • 2 c. dry white bread crumbs mixed with 1/2 c. chopped parsley
  • 3–4 tbsp. pork roasting fat or goose fat

Preparation

Bake the pork loin to an internal temperature of 175–180 degrees, and set it aside to cool. Reserve its cooking juices.

Place the beans into an 8 quart pot containing 5 quarts of water at a rolling boil. Boil for two minutes. Remove from heat and let the beans soak for 1 hour. The rest of the cooking should proceed as soon as possible after the soaking is completed.

While the beans are soaking, place the pork rind in a saucepan and cover with 1 qt. cold water. Bring to a boil and boil for one minute. Drain, rinse, and repeat the process. Then, with kitchen shears, cut the rind into 1/4" strips, and cut the strips into small triangles. Cover the rind again with 1 qt. water, bring to a simmer, and simmer slowly for 30 minutes. Set the saucepan aside.

Tie the parsley, garlic, cloves, thyme, and bay leaves in cheesecloth. Place the unsmoked bacon (or blanched salt pork), onions, the pork rind and its cooking liquid, and the herb bouquet into the kettle with the soaked beans. If you did not use salt pork so far, add 1 tbsp. salt. Bring to a simmer. Skim off any fat which might rise. Simmer, uncovered, for about 1 1/2 hours or until the beans are just tender. Add more boiling water during cooking, if necessary, to keep the beans covered. Season to taste near the end of the cooking process. Leave the beans in their cooking liquid until you are ready to use them, then drain, reserving the cooking liquid. Remove the bacon or salt pork and set aside. Discard the herbs.

Cut the lamb or mutton into chunks roughly 2" square. Dry each piece in paper towel. Pour a thin layer of fat into a heavy, 8-quart, fireproof casserole and heat until almost smoking. Brown the meat, a few pieces at a time, on all sides. Set the meat aside. Brown the bones and add them to the meat. If fat has burned, discard it and add 3 tbsp. more. Lower the heat and brown the onions lightly, about 5 minutes.

Return the bones and the lamb to the casserole and stir in the garlic, tomato, thyme, bay leaves, wine/vermouth, and stock. Bring to a simmer and season to taste with salt. Cover and simmer slowly, or in a 325-degree oven, for 1 1/2 hours. Then remove the meat to a dish; discard the bones and bay leaves. Remove all but 2 tbsp. fat and carefully correct the seasoning of the cooking liquid.

Pour the cooked and drained beans into the lamb cooking liquid. Stir in any juices you may have from roasting the pork. Add bean cooking liquid, if needed, until the beans are covered. Bring to a simmer and simmer 5 minutes, then let the beans stand in the liquid for 10 minutes. Drain the beans when you are ready for final assembly, again reserving the liquid.

Brown the saucisse de Toulouse, cut into lengths between 1/2" and 3" long (depending on size/preference) and drain on paper towels.

Cut the roast pork into 1 1/2–2" serving chunks. Slice the bacon or salt pork into serving pieces 1/4" thick. Arrange a layer of beans in the bottom of your cassoulet dish, then continue with layers of lamb, roast pork, bacon slices, sausage, and beans, ending with a layer of beans and sausage. Pour on the meat cooking juices, and enough bean cooking juice so that liquid comes just to the top layer of beans. Spread on the bread crumbs and dribble the fat over the top. You can set this aside until you’re ready for final cooking (about 1h).

Preheat your oven to 375 degrees. Bring the casserole to a simmer on top of the stove. Set it in the upper level of the oven. When the top has crusted lightly, after about 20 minutes, turn the oven down to 350 degrees. Break the crust into the beans with the back of a spoon, and baste with the liquid in the casserole. Repeat this process several times, as the crust re-forms, but leave a final crust for serving. If the liquid in the cassoulet becomes too thick, add a spoonful or two of bean cooking liquid. It should bake for about one hour.

Variations

You could use goose confit instead of the roast pork. Scrape the fat off, and cut it into serving portions, then brown it lightly in some of the fat from the package. Then arrange it directly in the final step.

If you have fresh goose, duck, turkey, or partridge, you can roast or braise it, carve it into serving pieces, and use it with or instead of the roast pork.

Ham hock or veal shank can be added to the simmer with the beans, then cut into serving pieces and added at final assembly.

Julia Child


Ukrainian Borscht

main course beet pence sausage soup stew

Ingredients

  • 6 tbsp. butter
  • 3 medium onions, finely chopped (2 c.)
  • 2 cloves garlic, finely chopped (1 tbsp.)
  • 2 lbs. beets, coarsely grated (4 c. packed)
  • 2 med. turnips, coarsely grated
  • 1 celery root, coarsely grated
  • 1 parsley root or parsnip, coarsely grated
  • 4 med. tomatoes, coarsely chopped (4 c.)
  • 1 tsp. sugar
  • 2 tsp. salt pepper
  • 1/2 c. red wine vinegar
  • 10 c. (2 1/2 quarts) beef stock
  • 2 lb. head of green cabbage, cut into 2" squares and then shredded
  • 1 lb. potatoes, in 2" squares
  • 1 lb. polish sausage, in 1/2" slices, browned
  • 1 med. raw beet, grated, with 3 tbsp. water
  • 2 c. sour cream
  • 1/2 c. fresh dill

Preparation

In a 4 quart heavy dutch oven, melt butter and cook onions and garlic until slightly colored (8–10 minutes). Add the next nine ingredients (from beets to vinegar), and 2 c. of the beef stock. Bring to a boil, stirring constantly, then lower the heat and cook partially covered for 45 minutes.

Meanwhile, bring the remaining 8 c. of beef stock to a boil in a large soup pot. Add the cabbage and potatoes. Simmer for 15 minutes, or until the potatoes are almost tender.

When the beet mixture has finished cooking, pour it into the veggies. Add sausage. Strain the water from the soaking beets and add it to the soup to brighten its color.

Serve with dill and sour cream.

Alternative: You can add some dill and bay leaves to the beet mixture, and then add browned stew meat when you add the sausage.

From an exchange student who lived with my grandparents, 1960s


Stoofvlees met friet (Carbonnade avec frites)

main course beef belgian potato stew

Ingredients

  • 2 large onions, chopped
  • butter, cubed
  • 1 kg round steak, in equal 1–1.5" pieces
  • 250g of bacon (thick slices, not lardons; optional)
  • fresh-ground black pepper
  • salt
  • 2–3 bottles of Sint Bernardus Abt 12
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 whole clove
  • 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
  • enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
  • 2 tbsp. (sharp) mustard
  • dash white vinegar
  • 1 kg potatoes
  • mayonnaise

Preparation

Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.


Vol au vent

main course belgian chicken stew

Ingredients

  • 1 chicken
  • 100g celery (4 or 5 ribs), in large pieces
  • 1 onion, quartered
  • 1 tbsp thyme (or a handful of fresh thyme branches)
  • 1 bay leaf
  • 5 tbsp butter, divided
  • 200g (1/2 lb.) white mushrooms, in pieces (around 1cm or 1/2")
  • 1 leek, minced
  • 1 or 2 tbsp. fresh lemon juice
  • 200g (1/2 lb.) ground veal
  • 5 tbsp all-purpose flour
  • 200 mL (1 c.) cream
  • 2 egg yolks
  • Freshly ground pepper and salt
  • 4 round puff pastries (bouchées à la reine)
  • Parsley

Preparation

Place the chicken in water with the celery, onion, thyme, and bay leaf. Season heavily with salt and pepper. Let it simmer for around an hour, removing the foam regularly.

In a separate pan, cook the mushrooms and the leek with 1 tbsp. of the butter and the lemon juice. Season heavily with salt and pepper (this mixture should be a bit overseasoned, by itself), and add some of the stock from the chicken pot if they start to dry out.

Form the ground veal into meatballs about the size of marbles (around 1/2" or 1cm, maybe a little bigger), and cook them for two or three minutes in boiling salted water. Plunge them into cold water to stop their cooking.

When the chicken is done, bone it and cut it into pieces. Sieve the chicken broth and discard the solids. Make a roux with the remaining 4 tbsp. of butter and the flour. Slowly add the chicken broth until you get a slightly thick, smooth sauce, the consistency of a quite thick gravy. (It should take around 3 or 4 cups, 75 or 100 cL; it should also be a bit too thick, as you’ll thin it with the cream in a moment.) Cook the sauce for a bit.

Add the chicken, the meatballs, and the mushroom mixture. Let that simmer for a second to blend flavors. Add half of the cream and bring back to a simmer. Mix the egg yolks with the remaining cream, and add this to the sauce. Warm it just until it thickens, but do not let it boil.

Serve over the puff-pastry rounds, garnishing with parsley.

visit.brussels, edited heavily


Wild Mushroom Goulash

main course hungarian stew untested vegan vegetarian

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  • 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  • 1 1/2 pounds cremini or white button mushrooms, quartered
  • Salt
  • Freshly ground pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon caraway seeds
  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika
  • One 28-ounce can diced tomatoes
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 pound zucchini, cut into 1-inch pieces
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons fresh bread crumbs
  • Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine


Creamy Oyster Stew

main course oyster stew

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large rosemary sprig
  • 1 fennel bulb—cored and finely diced, stems finely chopped
  • 1 quart heavy cream
  • 2 small leeks, white and pale green parts only, thinly sliced
  • Eight 1-inch-thick slices of brown bread
  • 1 cup frozen baby peas, thawed
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 1/2 dozen shucked oysters, with their liquor
  • Salt and freshly ground pepper
  • 2 tablespoons minced chives

Preparations

In a small saucepan, melt the butter with the rosemary over low heat. Remove from the heat and let the rosemary butter cool to room temperature; discard the rosemary.

In a large saucepan, combine the chopped fennel stems with the cream and bring to a boil. Simmer over low heat for 20 minutes. Strain the cream and discard the chopped fennel stems. Return the cream to the saucepan. Add the diced fennel and simmer over moderate heat until tender, about 8 minutes. Add the leeks and simmer for 2 minutes. Remove the pan from the heat and let stand for 10 minutes.

Preheat the oven to 350°. Brush the bread with the rosemary butter and arrange on a baking sheet. Bake the bread for about 8 minutes, until lightly toasted.

Bring the cream back to a boil. Stir in the peas, lemon zest and lemon juice. Remove from the heat and stir in the oysters and their liquor. Let the stew stand for 1 minute. Season with salt and pepper.

Ladle the stew into bowls and stand a piece of toast in each bowl. Garnish with the chives and serve.

Food & Wine


French Lamb Stew

main course lamb stew untested

Ingredients

  • 6 shallots (3 whole, 3 chopped)
  • 3 whole cloves, stuck into 3 shallots
  • 1 carrot, peeled
  • 2 celery stalks
  • 6 peppercorns
  • 3 bay leaves
  • 3 cups chicken stock
  • 2 pounds lamb steaks, cubed
  • 2 tablespoons butter
  • ¼ teaspoon sugar
  • 1 tablespoon flour
  • ½ cup Crème Fraiche
  • ½ cup dill, chopped
  • 6 ounces white corn, cooked

Preparation

Place 3 clove studded shallots, carrot, celery, peppercorns, bay leaves and stock in heavy saucepan. Simmer 10 minutes, add the lamb and cook for 2 hours. Discard vegetables and spices. Reserve lamb and stock. In saucepan on low heat, sauté 3 chopped shallots in butter. Stir in sugar and flour. Remove from heat, add reserved stock and stir. Return to heat and stir constantly while adding Crème Fraiche. Fold in lamb cubes and ½ pkg. chopped dill. Season with salt and pepper. Serve over corn. Garnish with remaining sprigs of dill.

Fresh Herbs


Mexican-Style Red Chili

main course chile mexican newmexican stew

Ingredients

  • 3 medium ancho chiles, toasted and ground
  • 3 tablespoons NM red chili (medium)
  • 2 tablespoons cumin seeds, toasted and ground
  • 2 teaspoons Mexican oregano
  • 7 1/2 c. water
  • 4 lb. beef chuck roast, cut into 1" cubes
  • 2 tsp. salt
  • 1/2 lb. bacon, chopped
  • 1 medium onion, chopped
  • 5 cloves garlic, chopped
  • 4-5 small jalapeños [CP: yes, that many], cored, seeded, and minced
  • 1 c. crushed tomatoes
  • 2 tbsp. lime juice
  • 5 tbsp. masa

Preparation

Mix chili powder, cumin, oregano, and 1/2 cup water to form paste. Toss beef cubes with salt.

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon and drain. Pour all but 2 teaspoons grease into small bowl; set aside. Increase heat to medium-high; brown on all sides, about 5 minutes per batch, adding additional bacon fat as necessary. Reduce heat to medium, add 3 tbsp. bacon fat to empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeños, sauté 1 minute. Add chili paste, sauté 2 to 3 minutes. Add bacon and beef, tomatoes, lime juice, and 7 c. water, bring to simmer. Cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

Mix masa with 2/3 cup water in a small bowl. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Add salt and pepper to taste.