IF THERE’S ANY BRIGHT SIDE TO WINTER COMING, it’s that it signals time for making stews again. Slow cooking, flavors blending, earthy fragrances filling the kitchen. Here are six recipes to get us all back in the game.
Cardamom Beef Stew with Roasted Root Vegetables
Charlie Trotter’s innovative approach to cooking created a seismic shift in Chicago’s restaurant scene—and in the way the nation cooked. The braised beef stew above is flavored with cardamom, garlic, onion, celery and carrots, and topped with roasted potatoes, parsnips and celery root. It is from Home Cooking with Charlie Trotter.
Bigos, Polish Hunter’s Stew
Cabbage, sauerkraut, meat and more meat—kielbasa, pork roast and chicken—make bigos a hearty stew. Here is Marion’s take on Poland’s national dish.
Dijon and Cognac Beef Stew
Shallots, garlic, mushrooms, red wine and two distinctly French ingredients—Cognac and Dijon mustard (two of them)—make this classic French stew. Serve it over egg noodles.
Sudanese Okra Stew
This traditional, vegetarian Sudanese stew of okra, tomatoes, onion, garlic and cinnamon is topped with cinnamon-flavored couscous. This simple dish is rich in vitamins, minerals and fiber, and takes just half an hour start to finish.
Moroccan Braised Beef
Made with golden raisins and an international mix of spices, Moroccan Braised Beef delivers the warm, sweet/savory flavors of Morocco.
Lamb Navarin (Navarin d’Agneau)
Lamb Navarin combines lamb, peas, carrots, new potatoes and turnips for what is typically a spring stew that is hearty, but lighter tasting than beef stew. Frozen peas can help you turn it into a satisfying winter dish that tastes like spring.
We’re definitely ready for hearty, homey food like this. It’s cold here! Which means it must be frigid in Chicago. I’d like one of each, please. 🙂 Nice collection of comfort foods here — thanks.
Mmm! I think I hear the Moroccan stew calling my name… but the Dijon one is tempting me, too. And then there is one with cardamom, which I love.
Ah, winter is long. I’ll make them all!
*smile* Born in Estonia was brought up on bigos and lamb navarin . . . love mustard and brandy cooking with beef . . . make tagines most weeks . . . but really have to delve into your Sudanese okra stew . . . thanks !! Am at the moment reading up and trying the nuances of Ethiopian cooking . . .
My mother never used a recipe when cooking, sometimes even baking, and therefore never made the same thing twice. Close, but always one ingredient missing or an additional spice. Usually a very subtle difference. Always delicious.
She grew up during the depression, so her recipes were basically “What do we have on hand?” or “What was good at the market today?”
This looks like an excellent variety, Terry. I look forward to trying them this winter. Thanks!
I hope you had a nice Thanksgiving.