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Ways to Spice Up Beef Stew by LAURA LUSHINGTON

Before you curl up in front of your fireplace with a cup of hot cocoa, you need some dinner in your belly. So why not eat something equally as easy to eat on the couch wrapped in a blanket? (Side note: Snuggies are perfect for this.) The traditional beef stew is hearty dish, great to have ready for friends and family when they come off the ski hill or inside from shovelling snow. Or, if you’re part of the action too, make the stew a day ahead for deeper flavours. 1. Mix up your winter vegetables

3. Beer it up

5. African Beef Stew

Carrots, potatoes and turnips are the typical vegetables added to stews, but there are many other options that can change the flavour and increase the nutritional content.

In most basic beef stews, substitute the water or liquid amount for half beer and half beef stock for a nutty flavour. Flemish beef stews use dark ales.

Using the basic recipe provided, make the following adjustments:

2. Turn it French – Beef Daube or Bourguignon

4. Hungry for Goulash?

Try: • Sweet potato or yam • Rutabaga • Winter squash

Most cultures have their own variation of a stew. In France, it’s called a beef daube or bourguignon. The beef will always be braised in red wine, but the daube will use Herbs de Provence and orange peel, while the bourguignon will usually include mushrooms and pearl onions. 36

Try: • Ale • Guinness • Lager

Goulash is the Hungarian version of a beef stew. Using hot and sweet paprikas and other spices like marjoram, this tomatobased stew is unlike our traditional version. Nonetheless, it’s extremely tasty and a must-try for those who like it spicy.

• Use 4 – 6 beef short ribs, separated, along with 1 Kg stewing beef, cubed • Do not add potatoes, carrots or turnip. • Over medium heat, stir garlic and onions until golden. Add all meat and brown, about 30 minutes. • Stir in 1½ cups (375 mL) crushed tomatoes, 1 tsp cardamom, 1 cinnamon stick and cover with water. • Simmer for 2 hours or until beef is tender. Stir occasionally. • In last 15 minutes, add 2 cups okra, defrosted or fresh, and 1 tsp cumin. Stir. Discard cinnamon stick and do not add cornstarch to thicken.

Culinaire #2:8 (jan:feb2014)  

Calgary's Freshest Food & Beverage Magazine

Culinaire #2:8 (jan:feb2014)  

Calgary's Freshest Food & Beverage Magazine