What's Cooking? Hot and Hearty Stew...
Irish
stew, chicken stew with dumplings, veal Marengo... Stews are
simple, satisfying comfort food.
The basic technique is easy and quite enjoyable as the simmering pot sends warm tendrils of promising aromas wafting through the kitchen!
- In a large pot, brown the meat in oil over high heat.
- Add garlic and onions to taste and stir for a few moments.
- Sprinkle with flour and stir again.
- Add cooking liquid (water, bouillon) to cover and bring to a boil.
- Add preferred seasonings.
- Simmer covered over low heat for the required time.
- Add preferred vegetables (rutabaga, carrots, green peas) while stew cooks.
Stews come in an endless variety. In fact, they can be made with
beef, lamb, poultry, game, fish or vegetables simmered for some
time in a thickened liquid with seasonings (tarragon, bay leaves,
marjoram, oregano, etc.). Stews are best the next day when the
various flavours have had a chance to meld.
 Guinness Lamb Stew |
 Slow Cooker Montagnais Chicken Stew |
 Beef and Vegetable Stew |
Cider Pork Stew |
Tough or semi-tender cuts are perfect for stews because the slow
simmering breaks down the meat. Beef, lamb or veal shoulder, shank
or breast are all excellent.