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Vintage Stews and/or Braises...

In the spirit of the vintage cakes and vintage pies threads, what are your favourite classic/vintage stews and/or braises?

I made Nigel Slater's Coq au Vin http://www.guardian.co.uk/lifeandstyl... last night- my first time making and eating Coq au Vin.

My favourite vintage/classic stews are Goulash and Sauerbraten.
A vintage Sauerbraten recipe that's turned out well for me is this 1963 House & Garden recipe: http://www.epicurious.com/recipes/foo...

I recently made Wolfgang Puck's Beef Goulash, which includes toasted caraway seeds, which I will make again: http://www.wolfgangpuck.com/recipes/v...

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  1. Since I myself am vintage, and the majority of my cook books are also, I do what are now considered the basics. In meat centric North America, I am constantly amazed at the lack of stews offered in restaurants. I am sure it has something to do with health codes.

    Fish stew is a favorite as I can get most of the ingredients for free. My usual standard is whelk meat, cooked and cleaned blue crab, pompano and catfish. Cook the whelk and fish with leeks, starchy potatoes and a few garlic cloves in butter. Add water, saffron, and white wine. Add crab at end just to heat through. Adding whole live crabs at the end has resulted in the crab flavor overpowering the pompano and catfish.

    1. Braising is one of the oldest forms of cooking-- rendering just about any braise vintage or a variation thereof.

      But I have cassoulet cooking now.

      4 Replies
      1. re: sunshine842

        And I am stuck with BBQ franks and cheese fondue from the party last night.

        1. re: INDIANRIVERFL

          if you can get here in time, we'll have plenty to share ;) My mom tells me you're having a chilly weekend round your neck of the woods -- I'd share if I could!

          1. re: sunshine842

            Your offer warms the cockles of my heart, but I have already purchased my ticket to see the movie Amour tonight.

            It is only in the fifties and my cockles were freezing. I am a definate Florida Boy.

            1. re: INDIANRIVERFL

              Our *high* was about 45 yesterday..and you're going to be back in the 80s this week. I guess I deserve the cassoulet (even if it grew and I ended up with two dishes full!)

      2. Last night I made chicken and dumplings. One of my very favorites.Mostly followed the cooks illustrated recipe. The dumplings were made with flour butter parsley and milk and cooked on top of the stew.The chicken was from the local Amish market. Will be lunch today. It came out great and was welcome comfort food on a cold windy night.

        1. Beef in Beer: Slow cooker: 1/2 cup flour, 8 oz can tomato sauce, salt to taste, 2 bottles beer, about 1 1/2 lb beef cut up as for stew, a couple of chopped onions, and plenty of portobello mushrooms (they give a darker gravy than button mushrooms). Don't put herbs etc in it---stay with the basic flavor of beef and beer. Cook until the meat is falling apart. Eat with noodles or potatoes.

          1. The sauerbraten recipe looks easy and delicious. I don`t have a recipe per say, just chicken and dumplings or chicken pot pie.

            1. I'm just sitting down to Chicken Paprikash. The original is from the 1961 New York Times Cookbook - as usual, I didn't do it quite precisely as written (although this one is worth doing as such - today it was a matter of wanting to use ingredients I had on hand,so boneless skinless chicken breasts, 1 & 1/2 red bell peppers, and a can of whole tomatoes cut up; used the juice in place of chicken broth. No cream & no sour cream, so subbed in buttermilk & goat milk yogurt.

              The same cookbook gives me another of my go-to recipe bases. Carbonnades a la Flamande (beer-braised beef).

              1. When I was a newlywed, eons ago, I borrowed a cookbook from the libary and copied a recipe for oven beef stew. It was cooked in the oven to free up the stove top for heating water for laundry. Basically, after browning cubes of beef that have been shaken with seasoned flour, the beef is layered with sliced onions and carrots (don't add potato until the last hour). Add water to cover. Then the MAGIC ingredient: sprinkle with about 2 T of oatmeal. The stew makes it's own gravy somehow because of the oatmeal. Bake at 350 deg F for 4-6 hours.

                1. Back in the day when I had to count every penny (a coin which is obsolete here in Canada as of February 1-ahem!), my favourite budget stretcher was Oxtail and Chicken Wing Stew.

                  This braise relies heavily on oregano, onions and, of all things, dry-packaged chicken noodle soup mix. The recipe made massive amounts and froze well even in my tiny fridge-top freezer compartment-remember the kind with the plastic door that gaped open if you hadn't de-frosted the day before?

                  I notice that oxtails have had a revival of sorts and that has driven the price up. But it is still a wonderful rich, smokey, dish to serve "on a winter's night like this..".

                  1. I've always love whole smoked pork shank braised with sauerkraut.

                    1. Not really a stew, or a braise but a good vintage meat recipe for Steak Diane link below:
                      http://www.foodnetwork.com/recipes/em...

                      1. Blanquette de veau
                        Lamb Navarin
                        Brunswick Stew
                        Fricassee De Poulet a L'Ancienne (Chicken Fricassee)

                        1. I made Chicken Marengo awhile ago, it was delicious and fed a crowd.