Robbins - Simple one-pot stews : delicious, satisfying stews from around the world, for the stove top or slow cooker

Simple One-Pot Stews

Delicious, Satisfying Stews from Around the World, for the Stove Top or Slow Cooker Maria Robbins ST. MARTINS GRIFFIN NEW YORK

Put some meat, a vegetable if youve got one, and some (but not too much) water into a pot and cook until the meat is very tenderand youve got a stew not so different from those of prehistoric times! Todays stews may require a little more preparation and a few more ingredients, but basically they are as easy to prepare as in the dim past, but with results that are much more flavorful and varied. Because stew recipes are so easy to make, so hearty and satisfying, so good the next day, and so easy to freeze, Ive been collecting them for yearsorganizing and reorganizing my gustatory database by whim and happenstance as much as by flavors or ingredients. What follows is a big, bubbling potful of my current as well as long-standing favorites. Some are classicsnot exactly sacrosanct, but certainly time-honored to the extent that their basic lineaments should not be much altered. Others are not so much classics as basicssimple, sturdy, and adaptablevirtually begging for improvisation. Stewing is by nature a slow way of cooking, which is not to say that it is labor intensiveindeed, most of the wonderful, slow-simmering time involved will not require any effort on your part at all.

Still, most of the stews in this book, except for the fish, seafood, chicken, and vegetable stews, will take several hours to cook. Except for the fish, seafood, and vegetable stews, all can be made a day or two ahead and refrigerated until you are ready to serve them, and many actually improve in flavor when made ahead and given time to rest. Vegetable stews are best served on the same day you make them, but most can be served either hot or at room temperature. Dont refrigerate a vegetable stew before serving or it will lose some of its flavor. A few technical notes: An electric slow cooker can be used to prepare the chicken, veal, beef, lamb, and pork stews in this book. You should brown the meat as described in the recipe, saut the vegetables, combine with the liquid and seasoning, and transfer to the cooker.

Follow the cooker directions, if you have them, for the timing. Most cookers have a high and low setting. If you choose high, cook the stew for five to six hours; if low, cook for eight to ten hours. Stir the stew a couple of times during the cooking process, but dont remove the lid for long or you will lose too much heat. Most stews are best prepared in a large, heavy pot. My preference has always been an enameled cast-iron Dutch oven, preferably made by Le Creuset.

Browning the meat before stewing it adds substantial flavor to the meat and the sauce. It is an important first step, but you dont have to be too fussy about it. If you brown the meat well on one or two sides, thats good enough. The browned flavor will come through. I will often double a stew recipe and freeze half for a future meal. Having a prepared meal in the freezer is like having money in the bank.

When a stew calls for wine, try to use the same wine that you will serve with the stew. The flavor of the wine will be the dominant flavor of the stew. If you use a bad wine, you will have a bad stew.

But some like their vegetables to be completely cooked through. Just dont overcook them too much. Serve the stew with a loaf of crispy crusted French bread and some good butter. Serves 6 18 baby carrots9 radishes, including inch of stems, cut in half through the stems24 3-inch asparagus tips9 scallions, including green stems, cut into 3-inch lengths3 broccoli stems, thickly peeled and sliced on the diagonal4 small turnips, peeled and cut into sixths1 cup fresh or frozen peas, thawed4 tablespoons unsalted butter1 tablespoon fresh thyme leaves1 tablespoon fresh lemon juiceSalt and freshly ground black pepper1 tablespoon chopped chives1 tablespoon finely chopped parsley1 tablespoon chopped tarragon10 sorrel leaves, thinly sliced (optional) 1. In a large pot bring 3 quarts of water to a boil together with 1 tablespoon of salt. Add the carrots, blanch them for 3 to 4 minutes, and remove them with a slotted spoon to a bowl. Blanch the remaining vegetables, one type at a time: radishes, 2 to 3 minutes; asparagus tips 2 to 3 minutes; scallions, 1 minute; broccoli stems, 2 to 3 minutes; turnips, 3 to 4 minutes; and peas, 1 minute.

Reserve 1 cups of the cooking water and discard the rest. 2. In a large deep-sided skillet, melt the butter together with the thyme leaves and the reserved cooking liquid over medium-high heat. 3. Add the vegetables and simmer, uncovered, over medium heat until the vegetables are completely warmed through, 3 to 5 minutes. Add the lemon juice and season to taste with salt and pepper.

Add the sorrel (if using) and the remaining herbs, and cook for 1 minute more. Serve hot or at room temperature. Do not refrigerate. Summer Vegetable Stew Here I bring together a simple succotash with some other summer vegetables to make a delicious stew. It is perfect for late summer, when fresh corn, peppers, and ripe tomatoes are readily available. Serves 4 to 6 1 quart water