Recipe(tried): A Few of my Favorite Stew Recipes

So interesting the way in which Seppo described the fortunate coincidence of so many of us being Scorpios. Well, that is a fortunate coincidence for everybody, which will result in all of us having a better time at Kitchen Link and, probably, sharing the best. Welcome to the Club, Seppo.

One of our favorite dishes are the Stews. I think I can prepare a chicken, beef or tripe stew with my eyes closed. The stews are not particularly from one country or the other. The Spaniards love them and add very acquired taste ingredients, as for example chocolate bars. The Caribbean can provide multiple different versions of one and the same stew. Americans love them and use them for comfort in cold weather and under hard conditions. Lets look at some recipes of my favorite stews.

BASQUE STEW

1 1/2 lbs stewing beef
1 1/2 lbs boneless pork
1 chicken
2 tb olive oil
1 onion chopped
4 garlic cloves, thinly sliced or chopped
4 carrots, peeled and sliced
2 tsp all purpose flour
3 cups dry red wine
1 square unsweetened baking chocolate
1 tsp brown sugar
pinch of crushed dried thyme, parsley and 3 bay leaves
3 tb chopped fresh parsley
Salt and pepper to taste

Trim the fat from the beef and pork and cut in cubes. Cut the chicken in serving portions. Wipe the meat dry with paper towels. In a large, heavy casserole, heat the oil and saut the onion, garlic and carrots until they are brilliant in color. Remove with slotted spoon and set aside. Brown the meat in the casserole, a few pieces at a time. Pour off the fat. Sprinkle the flour into the casserole and cook 1 minute. Return the vegetables and meat (not the chicken) to the casserole and add the wine, the chocolate, crushed, the sugar, the herbes, 1 tb of the chopped fresh parsley and season with salt and pepper. Simmer for 1 hour covered, over low heat. Add the chicken and simmer 45 minutes, or until all the meat is tender. Serve from the casserole, garnishing with the remaining parsley.

Chicken Stew or Fricasse, Puerto Rican Style

2 crushed garlic cloves
1 tsp oregano
salt and pepper
1 tb balsamic vinegar
2 tb achiote oil
3 1/2 lbs chicken pieces
4 oz ham coarsely chopped
2 bay leaves
1 onion chopped
1 green pepper, chopped
2 tomatoes, seeded and chopped
1/2 cup chicken stock
1/2 cup white wine or beer
3 potatoes, peeled and quartered
1/2 cup sliced stuffed olives
1 tb drained capers, chopped if too big
2 pimientos, coarsely chopped

Mix together the garlic, oregano, salt and pepper to taste, the vinegar, achiote oil, and rub with the mixture the chicken pieces. Place in a covered bowl and refrigerate, at least 4 hours. Transfer the chicken and marinade to a heavy casserole and add the ham, bay leaf, onion, pepper, tomatoes, stock and wine. Cover and simmer for half an hour. Add the potatoes and continue cooking until potatoes and chicken are both done, about 20 more minutes. Remove bay leaf and discard. Add the olives, capers and pimientos and cook 5 more minutes to heat well. Serves 6. You can add more broth if its necessary. We serve our stews with white rice and tostones de pl tano verde. DELICIOUS!

I am tempted to include a recipe for Oxtail Stew, but I think that Gina should be the one to share with us her version of Rabo Encendido. The Oxtail Stew that we cook in Puerto Rico is bland in comparison to the Cuban RABO ENCENDIDO.

Veal Stew with Tomatoes and Red Peppers

1 onion chopped
2 garlic cloves, crushed
2 tb olive oil
3 lbs cubed veal for stew
1 tsp all purpose flour
1 tsp dried rosemary
2 cups canned tomatoes
2 red peppers, peeled and sliced
1 cup dry white wine
1/2 cup water
salt and pepper to taste
1 tb brown sugar.

In a heavy casserole, saut the onion and garlic and the sugar in the oil until the onion and garlic are soft and the sugar had dissolved. Brown the meat, a few pieces at a time. Add the flour and cook for 1 minute, stirring so that it does not burn. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 to 2 hours. If the stew is too dry, add water or stock. If it is too liquid, remove the lid and reduce. You can add peeled and quartered potatoes and peeled and sliced carrots. Also, some raisins and sliced almonds. And 1/2 cup of tomato sauce.

I wish every body a Happy Week End. Buen Provecho!