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Now that it's cold out.. FAVORITE STEWS!

  • l

Ok, I'm about ready to get into stew-making and could use some new suggestions. In the past, my favorites have been Pam Anderson's hearty beef stew with peas and carrots (from Cooks Illustrated), and the "Super short ribs" recipe on Epicurious.

Now I need some new ideas. I'd love to even try stews with chicken, lamb, pork, or a posole.

What are your favorites?

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  1. Read the magazine section of the L.A. Times this morning. Page 26. Daube de Boeuf Provencale. The ingredients sound great and the directions sound simple. I would only add one ingredient. I think I'd throw some chunks of linquica in with the meat.

    1 Reply
    1. re: Hugh Lipton
      t
      traditionalist

      linguica in a french daube? heresy.

    2. It's hard to beat the traditional French Boeuf Bourgignon or Belgian Carbonnade. I like the recipes from Julia Child's Mastering Vol. 1 for both. Gordon Hamersley has a variation of Carbonnade using short ribs in his recent book that's fantastic. For something with chicken, my favorite is Pollo en Pepitoria - chicken in a garlic, sherry, almond sauce - which expresses everything I love about Spanish cooking. Penelope Casas' has a great recipe that appears in a couple of her books. Braised lamb shanks with lentils, while not really a stew, is the best thing you can do with lamb, IMHO, and it's something that really doesn't need a recipe - just some mirepoix and good stock.

      1. Sometime last summer I discovered Vietnamese beef stew at a little Vietnamese sandwich shop in Houston, and I just love it. They serve it as a soupy stew with French bread and a version with more broth as a soup with rice noodles or egg noodles. I've made it myself several times with great success. I haven't used this particular recipe, but it's similar to what I've done and should work fine. I might use more lemongrass and another anise pod or two, and I would use chuck instead of sirloin. Oh, and there should be a cinnamon stick in there, and I'd definitely recommend using fresh Thai or serrano chiles instead of dried chiles.

        Jim

        Link: http://www.spicysteve.com/recipes/rec...

        2 Replies
        1. re: Jim Washburn

          Interesting - what kind of curry do you use?

          1. re: rudeboy

            I wouldn't have used curry powder, as I never keep it on hand. I do keep Mae Ploy brand Thai curry pastes on hand, and maybe I used a dab of the red once, can't remember. More likely I added a few of the usual ingredients of curry powder such as cumin, coriander, mustard, etc. I'm sure I never added turmeric. Also, I might have added a pinch or two of Chinese 5-spice, but certainly not near as much as a tablespoon. I've never added annatto (achiote) either, because it never occurred to me, but I always have achiote on hand, so I'll try it next time.

            Jim

        2. Chicken and pears, great winter eating with white rice. Cook chicken in enough water, degrease and debone when done, set aside. Into chicken stock, put an onion, six cored pears, jalepenos to taste, or any assortment of greem peppers, cook til soft, add meat back in and serve in a bowl with rice. This is basically a version of a green Mexican chicken stew. I do it in a crock pot. You can add a couple of tomatillos, cilantro, parsley. Salt and pepper also.

          1. A sentimental favourite of mine (more of a soup than a stew, but the item is basically stewed) is the Korean version of the pork bone soup (Gam Ja Tang, I believe) that the matron of a small Japanese/Korean establishment suggested I have during a cold and rainy late autumn evening. It certainly brought a smile to my face.

            Another favourite was a stewed pork butt whose primary notes were sweet baby carrots, white Japanese sweet potato (that's what the vender told me, at least), that IMO was more delicate in flavour and less mealy than the orangey sweet potatoes and some tomato. I also threw in half of my spice supply into the pot.

            1 Reply
            1. re: Curtis

              There is a recipe for Kam Jang Tang at the bottom of this page.

              Jim

              Link: http://kalaniosullivan.com/General/Op...