Recipes tagged with « Stew »
Twisted Griot du Agrikol
A deep-flavored Haitian pork stew where shoulder meat simmers slow in citrus and bold heat, then crisps up fried. Uses chicken broth and tamarind juice instead of beef and orange. Aromatics bouquet changes to chives and cilantro. Scotch bonnet stays, replaced one herb. A layered, tactile method teaching temperature and texture cues over strict clocks. Ideal for those who know pork needs patience. Crunch from frying seals all those stewed notes. Garnish options expand traditional sides with fried plantain chips.
Pork Stew with Yukon Gold
Jarrets de porc slowly cooked with Yukon Gold potatoes in a mustard-scented broth. Uses chicken broth, bay leaf, onion, and garlic for depth. Meat braised until fork-tender, potatoes soft but intact. Oil used for searing to build fond. Adapted with parsnip for sweet earthiness, rosemary replacing bay leaf for fresh pine aroma. Simple, hearty, gluten and dairy free. Highlights layering flavors by browning meat, deglazing, then baking covered for even tenderizing. Flexible, forgiving technique. Can swap pork shoulder or beef shanks. Timing flexible; look for meat pull-apart texture and soft potato cubes.
Veal Stew Sweet Potatoes
Braised veal shoulder roast cooked low and slow with root vegetables and an aromatic broth enriched with mustard and white wine. Subtle heat from harissa balances sweet earthiness of sweet potatoes. Techniques focus on layering flavors by searing and deglazing, then slow extracting gelatin from the bone-in meat. Stepwise additions of root vegetables ensure balanced textures. Includes ingredient swaps and tips for working without wine or Worcestershire. Roughly 8 servings, gluten and dairy free, adaptable for egg allergies.
Veal Stew Espelette Twist
Veal chunks braised with a mixture of colorful peppers, onions, and garlic in olive oil. Herbs like parsley and thyme meld with smoky Espelette pepper. Chicken broth helps simmer tenderness. Can include potatoes, sliced or diced, cooking with aromatics. Simmer covered, uncovered near the end to reduce juices. Simple, bold, with a touch of heat from a pepper swap. Rustic, hearty. Serve with steamed or pan-fried spuds, or alone. Variations welcome on seasoning and veg. A stew to linger over, not rush.
Beef Stew with Prunes Slow Cooker
Chunks of beef shoulder roast braised with dried plums, carrots, red bell pepper, sliced leeks, and chickpeas. Spiced with curry powder, cinnamon, and harissa for depth and heat. Tomato paste and beef broth form the base. Zucchini added near the end to soften without overcooking. Fresh coriander sprinkled at serving. Cooked low and slow in a crockpot for tender meat and melded flavors. Serves 4 to 6.
Quick Spiced Fish Stew
A fish and shellfish stew with creamy saffron aioli, quick to prepare. Uses tilapia, shrimp, and scallops simmered with leeks, potatoes, and Pernod-flavored broth. Served with toasted baguette slices and lemon wedges. Rouille made with garlic, egg yolks, lemon, and saffron oil. Slightly altered quantities and added smoked paprika for warmth. Steps reorganized to speed up cooking with short simmering and resting times. A simple, hearty main course free of nuts and dairy.
Spiced Pork Meatball Stew
Slow-cooked pork in aromatic broth strained and thickened with a spiced flour mix. Meatballs with pork, breadcrumbs, herbs, and winter spices simmered in rich sauce. Subtle warmth from allspice and ginger replaces cloves and cinnamon. Olive oil browns meat. Vegetables used solely for flavor base. Sauce with caramelized flour and mild heat. Traditional but with a mild eastern twist.
Cauliflower Couscous Stew
A vegetable-rich couscous dish with finely chopped cauliflower replacing grains. Simmered with carrots, turnips, fresh tomatoes, and spices like ground coriander and couscous blend. Added raisins and chickpeas for texture and protein. Harissa sauce for heat, parsley for freshness. No nuts, dairy, gluten, or eggs.
Red Wine Seitan Stew
Seitan stewed with leeks, carrots, celery in a rich red wine broth, miso adds depth. Pearl onions glazed with butter and sugar. Mushrooms sautéed and tossed in parsley. Slow simmer brings veggies to tender. Protein-rich vegan main. Free of nuts, lactose, eggs.