09/29/2016
Fall fell fast. That would be the loud noise heard in Minnesota 2 days ago. This can only mean one of two things, you can either stew about it or you can STEW BABY!
Here are some stew basics.
The best meats for stew are the tougher cuts. They are more flavorful, but do require a longer and slow cooking method. the meat should be cut in even chunks and then dredged in seasoned flour. This will aid in thickening the stew. Brown the meat on all in a small amount of peanut or vegetable oil, does the Gnome need to tell you to use a heavy bottom dutch oven? The Gnome's bestie Chef Kate's favorites are lamb or goat with beef coming in a close third, pork is great as well. Should you prefer fish, meatier steaks like halibut, snapper, grouper are good candidates (sorry, stupid election affecting vocabulary at present).
Remove the nicely browned meaty chunks and add chopped veggies. A mirepoix is onion, carrot and celery, the "trinity" is onion, celery and green pepper. Saute until some color is achieved. This is the time to add your dried herbs and spices. When something is stewed, dried instead of fresh ALWAYS. Deglaze, yes the Gnome wrote deglaze, the pot with your liquid, Beef, lamb, fish or chicken stock, wine or beer, whatever the danged recipe calls for, scraping up the tasty bits on the bottom. Put your meaty bits back in the pot and add enough liquid to cover said protein and bring to a simmer - note SIMMER, not boil. Cover tightly and finish the stewing process in the oven at about 300 f.
Fish should be about 10 minutes, chicken perhaps an hour and beef, lamb, pork and goat up to 2 hours. Again, read the recipe. May I remind the readers that one must read a recipe all the way through before even starting. Saves wailing and gnashing of teeth, temper tantrums and food waste. Not to mention another trip to the market for more stuff.
Crusty bread, good company and some rockin' tunes complete the scenario. If you have a fireplace use it!
Enjoy my lovelies.
