In the mood for comfort food? How about from skillet to table in 35-40 minutes?
This stew recipe came from an idea my mother presented. We had cooked a roast on Sunday and had leftovers. Opening the refrigerator to explore also discovered three ears of fresh corn that needed used.
Viola! Supper.
Fast, easy and leftovers re-purposed.
Here is an interesting tidbit of 'stew' history from Wikipedia, then onto the recipe!
Stews have been made since prehistoric times. Herodotus says that the Scythians (8th to 4th centuries BC) "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago.
There is evidence that primitive tribes boiled foods together as a prelude to mating rituals. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in.There is archaeological evidence of these practices going back 8,000 years or more.
There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.
The first written reference to '
Irish stew' is in
Byron's 'Devil's Drive' (1814): "The Devil ... dined on ... a rebel or so in an Irish stew.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
ROAST BEEF STEW
1-2 pounds leftover beef roast, cut in cubes
1 whole onion, diced medium chunks
1 cup baby carrots, cut in thirds
3 ears of fresh corn, cut from the cob
1/2 cup frozen peas
4 -5 potatoes, peeled and cubed
2 jars Beef Gravy
1/2 tsp. Marjoram
1/2 tsp. Oregano
1/2 tsp. Mural of Flavor (Found at Penzeys)
1 tbsp. Parsley
2 Tablespoons oil
Heat oil on medium heat. Add onions and carrots. Saute until onions become translucent, but not browned. Add corn, potatoes, gravy, all spices except parsley. Place lid on skillet and cook on medium heat, stirring occasionally to prevent sticking until potatoes are fork tender. Add frozen peas and parsley. Continue cooking five minutes until peas are just heated.
A nice slice of crusty artisan bread and butter or hot from the oven steaming biscuit completes this winner.
