One of the most comforting and delicious late winter dishes is beef stew.It's a bowl of rich goodness with a heady mix of a variety of parts, veggies and spices. What's great about it is that there isn't just one recipe,. There are ones from all over the world.
Regular contributor Julia Moskin wrote about this classic and its' variations in today's New York Times Food section.This is a great article for novice chefs because Ms/ Moskin include basics musts. Yes you have to use beef stock, The meat won't make its' own. The stew should always be covered when simmering,There's also a question of is any stew the same as soup, a braise or a pot roast? Not meaningfully. They're more or less all the same. What about the cuts? Start with a leaner meat . Look with cuts that feature cartilige, tendons and even a few bones.You can pick up beef labeled stew beef. Most grocery stores sell these in two inch chunks and smaller. Keep in mind that beef goes with all alliums, These are onions, leeks, garlic and scallions.Of course you can be brave and add potatoes for thickening and carrots for color and sweetness.The writer Laurie Colwin throws in bright green peppers while Manhattan cookbook store owner Nach Waxman did the outrageous and tossedSin tomato paste. As far as other add in,s try red wine for an Italian spin or brown sugar for a south Asian or Caribbean vibe.Pork can be added too for more flavor . This is a staple in Mexican stews.
For those that are still undecided , there are four recipes to try out. You can try the absolute classic by The former Times food critic Mimi Sheraton. Generations of home chefs have used her recipes with great success. sShe uses brisket but you can use bomeless chuck or short ribs. Cheeks cna be used too. She adds tomato paste and paprika along with onions and carrots. It's served over potatoes or egg noodles. A different spin is braised short ribs with anchovies and peanuts adapted from the late Indian chef and entrpreneur Floyd Cardoz.It's not the usual mix but's still packed with flavor. there are onions and short ribs along with Savoy cabbage and fresh ginger.It would be a nice chage up on a weekend night.Another Indian stew is Nihari taken from "Masala :Recipes from India _The Land of Spices (Tenspeed Press) by Anita Jaisingham. GHee is used in this along with chickpea flour and garam masala. There is also turmeric for kick and color . Patti JInich gives it a Mexican twist by adding ancho and pasila chiles. There are also tomatillos cooked with Roma tomatoes . The veggies serve with reflect it's heritage. There is zucchini , corn, green beans and chayote squash(if you can find it right now.) Squeezes of lime are added for some zing and brightness.
Beef stew on a cold night is always the best. Try any of these whether a classic , Mexican or Indian one. The're all rib sticking good .
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