No one can settle the age-old discussion of the difference between soup and stew (not to mention chowder, bisque, consomme, etc.) but as the late M.F.K. Fisher notes in How to Cook a Wolf, making stew is "a satisfying procedure, and can do no harm to man or beast. There is a different recipe for everyone who has ever thought of making one, but in general the rules are simple...". There is certainly no lack of good stew recipes and a bonus with each of the ones included in this week's column is they are hearty enough to make a meal with just the addition of a salad or French bread. Even if you are only cooking for two, make the full recipe since the leftovers will provide lunch for the following day. Another of Ms. Fisher's observations about stew, and one noted in the recipes, is that following the initial cooking, "let the whole thing rest for a few hours...a day is better [...not better, best]..."
This recipe is even better if made a day ahead and refrigerated overnight. Reheat for 15-20 minutes on stove top.
Ingredients:
In a large skillet, saute beef cubes and sausage until brown. Drain meat and slice sausage; transfer to large pot. Add wine, water, tomato paste, salt, pepper, garlic and paprika. Bring to a boil, cover and simmer for 1-1/2 to 2 hours, or until meat is tender.
Add remaining ingredients, except cabbage. Cover and cook an additional 30 minutes. Add cabbage and cook just until the cabbage is tender (about 15-20 minutes). 6-8 servings.
Ingredients:
Preheat oven to 325°. Melt butter with the oil in a large skillet over medium-high heat. Saute the pork until light brown and transfer to large pot. Add onions and carrots to butter and oil mixture and saute on low heat just until soft. Whisk in the flour, salt and pepper, stirring until smooth and bubbly. Add wine and water and simmer over low heat until mixture begins to thicken. Pour the mixture over the pork along with the parsley. Cover and place in oven for 1 1/2 hours or until the meat is tender.
Arrange celery slices and minced celery leaves over pork. Cover and bake additional 20-30 minutes. In a small bowl, beat egg yolks with a whisk until thick and lemon colored. Slowly beat in the lemon juice. Add a few tablespoons of the hot broth to the egg mixture to heat through. Pour egg mixture into the stew and stir well. Adjust seasoning. Turn heat off and return pot to oven for 5 minutes (uncovered). Serve over rice. 6-8 servings.
This is another stew recipe in which the flavor is enhanced by preparing ahead and refrigerating overnight prior to serving. Reheat in 300° oven for 45-60 minutes.
Ingredients:
Preheat oven to 300°. Thoroughly coat beef cubes with flour and season with pepper. Saute bacon in a large skillet just until brown and crisp. Remove from pan and crumble into pieces. To fat in skillet, add beef cubes in small batches and brown quickly on all sides, turning frequently. With slotted spoon, remove browned beef to large pot. Add garlic and crumbled bacon to pot. In skillet, brown mushrooms and transfer to pot. Add beef broth and wine to the juices in the skillet and bring to a boil. Pour liquid into pot and add onion, carrots, bay leaf and parsley. Cover tightly and bake in oven for 3 hours. 6 servings.
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