Seriously! It is getting cooler and cooler every day so I feel like something piping hot and soupy with lots of soft and sweet root vegetables, sharp, crispy greens and a melting in your mouth kind of protein… Ah of course they are all bound together with an amazingly mouth watering stock!
Writing this was in my mind since I have seen that article in Time magazine Feb 16 issue.
But it was not cold enough…
A little note:
You can also try the recipe above (I would not do the tomato part to be honest) with roasted marrow bones, after slurping the marrows with toast melba and respectable amount of black pepper of course…
So here it is a STEW 101 for you.
Vegetable and meat combinations for stews
**Onion, carrot, leeks, celery, fennel, potato for chicken or fish like kingklip
Herb, fennel tops
Spice, caraway seeds
* *Onion, cabbage, potato, leek for chicken or pork
* *Onion, garlic, aubergine, zucchini, green beans, potato (optional), peppers for beef (soft shin, brisket or goulash cut) or lamb (shank or arm chops)
Tomato (tin is OK but if you add a handful of halved cherry tomatoes it will definitely lift the taste)
Herb, oregano while cooking and parsley to finish off
Spice, extra black pepper, tiny touch of cinnamon and cumin all fine ground
* *Onion, carrot, garlic, potato, peas for lamb or salmon (you can replace peas with spinach not chard! add a handful at the last minute before you turn the heat off)
Spice, cumin seeds
* *Onion, sweet potato, cauliflower and red peppers for lamb or as vegetarian
Fresh garlic, fresh ginger and chili optional
Spice, mild curry
Serve with a good dollop of minty yogurt or raita on the side
* *Onion, garlic, tomato, peppers, tin beans (butter beans, chickpeas or lentils) for pork sausage and pork ribs
Herb, thyme and parsley
Spice, cayenne pepper, smoked paprika, ground cumin
Basic rules for a good stew
- Always cut your vegetable into same size
- Start with a hot pan
- Layer your vegetables, start with the longest cooking one and add the green ones the last to keep the color vibrant.
- Add the spices just before you add your liquid.
- Try flavorsome liquids like stock, wine, ale, sherry and even apple cider vinegar (apple cider vinegar works wonders on lamb)
- Fresh herbs will be the last thing to add in your stew, half stirred half sprinkled.
- Dried herbs will hit the pan just before you add the liquid.
- Remember to have a cup or two of hot water ready on the side in case your pan is drying too fast.