HOME > Chowhound > Home Cooking >

Discussion

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  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...

            2. I tend to start with a recipe and then make things up.

              I recently made a stew with sweet italian sausage, kale, white beans that was excellent.

              I make my beef stew by browning the meat, sauteeing the shallot and garlic and then adding in an entire bottle of wine and whatever herbs i'm using (and a little orange zest, dunno why, but it makes a difference). I let that cook until the meat is falling apart tender and then add my stock (I've used mushroom, beef, or veggie in a pinch) and then add in whatever I have in a the house: potatoes, carrots, mushrooms, peas, sweet potatoes...

              Here is a link to one of my favorites, too. Another twist on beef stew. Was a big hit at an Asian themed party.

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

              1. I have been making Mahogany Beef Stew from Epicurious. It has hoisin sauce and red wine. I finally made a big enough batch to can it so we can just heat it up and add veggies for a weekday dinner.

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

                2 Replies
                1. re: AGM/Cape Cod

                  The Mahogany Beef stew is excellent & different.

                  1. re: Val

                    I agree. This recipe has replaced the traditional beef stew recipes I used to make. It is easy to make and can be adapted for the crockpot.

                2. I get veal neck bones for 1.99 at Super Fresh that still have a fair amount of meat still on the bone. Making your own stock or demi-glace makes all the difference too.

                  1. Just made Spicy Red Pork and Bean Chili (without the beans) from Epicurious. My husband raved about it. Seems to me that an inordinantly high percentage of reviewers would make it again (maybe even 100%). Easy to see why.

                    1. Madhur Jaffrey's Moghlai Chicken Braised with Almonds and Raisins it terrific cold weather food. It is in her book a Taste of India. She suggests her Moghlai Spinach along side. It is yummy too. Neither dish is too spicy but both oare full of nice warm spice.

                      1. i LOVE this one: Lamb Tagine with Honey, Prunes, Onions & Toasted Almonds. it's nice enough for guests, it makes your house smell amazing. serve over couscous. it's originally from FINE COOKING magazine, but you can find it on this site. i start the meal with a butternut squash soup from the COOK'S ILLUSTRATED book, THE BEST RECIPE. enjoy!

                        Link: http://www.bestdressedmeals.com/Gourm...

                        1. Try the veal Marengo stew from the original Mastering the Art of French Cooking by Julia Child et al. It is delicious but not heavy--veal, mushrooms, some tomato, white wine...serve with spaetzle or noodles or mashed potatoes. The recipe says to use plain button mushrooms from the supermarket but if you have access to other kinds it will be even better. I made it for New Years' Eve dinner with chanterelles and it was the best one ever, and I've made it a lot.

                          Good luck!

                          1. We love Chipotle Beef Stew, from Epicurious. I skip the pureeing step. Sometimes I make it in the slowcooker.

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