Serves 6 to 8 This straightforward stew – traditionally cooked in a sarpaneva (pictured at right) and served with small boiled potatoes and lingonberry preserves – forms the base of the Finnish holiday dinner. While the meat may be fork-tender after 2 1/2 hours of braising, cooking the stew longer breaks down the vegetables that… Continue reading Karjalanpaisti (Karelian Stew)
Category: stew
Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
4 large garlic cloves 1 piece fresh ginger (1 in. square), cut into chunks 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks) 1/2 teaspoon kosher salt 1 tablespoon vegetable oil 2 teaspoons Chinese five-spice powder 3 cups reduced-sodium beef broth 2 tablespoons soy sauce 1 deep-orange sweet potato 12 ounces baby bok choy… Continue reading Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
Beef and Stout Casserole
1 1/2 lb beef6 oz lean bacon, cubed1 lb shallots or small onions, peeled3 cloves garlic1 bouquet garni1 Tb sugarsalt and pepperbasil and parsley1 Tb butter1 Tb wine or cider vinegar1 bottle of stout Saute the beef and bacon in a little oil. Drain off the excess liquid and remove meat from pan. Add the… Continue reading Beef and Stout Casserole