Tag Archives: Stew

White Bean Stew with Tomatoes and Rosemary

I saw this recipe on Martha Stewart’s website and without a second thought, I started to get all the ingredients to start rolling.  White beans, tomatoes and rosemary sounds good to me.  Stews of any kind are especially inviting around this time of year, they are such a comforting meal.  I recommend you have some toasted baguette slices with this… and chilly weather or not, there’s nothing like a nice beer with stew!

The only thing I did different here, is that I slow cooked my beans overnight on low heat.  I added a clove of garlic and a piece of onion with enough water to cover the pound of beans.  It takes about 8 hrs for them to cook.  You can use this method, or the one detailed in the recipe.  If you use the slow cooker method, use the celery, onion, carrot and bay leaf in step 2 of the procedure so they boil together with the pulsed tomatoes and they release their flavor.

Aside from adding mushrooms and a little diced ham to this, I also added some cumin. This is entirely optional.  I use cumin a lot when I cook with beans (I use it liberally when cooking chili) because I really enjoy its distinctive warm and earthy flavor.

White Bean Stew with Tomatoes and Rosemary

White Bean Stew with
Tomatoes and Rosemary

 Adapted from Martha Stewart

Serves 8

Ingredients

1 pound dried white beans, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1 teaspoon powdered cumin
1/2 lb sliced mushrooms
1/4 lb sliced ham, cut into squares
1/8 teaspoon red-pepper flakes (optional, to give it some heat)
1 sprig rosemary
Coarse salt and freshly ground pepper

Procedure:

  1. Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil.
  2. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
  3. Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, ham, mushrooms and red-pepper flakes.
  4. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
  5. Add beans and cumin powder and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Cook’s Note

If the stew is made in advance, be sure to remove the rosemary spring and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

White Bean Stew with Tomatoes and Rosemary

Beef Stew in Red Wine

I had frozen beef tenderloin that I wanted to use, so I searched for stew recipes and this one caught my attention. The idea of braising beef with wine was something I wanted to try. The original recipe calls for baby carrots, and pearls onions. If you are able to shop ahead of time to get them, by all means do.  I already had all the ingredients I needed to make this at home, except for those specific types of carrots and onions, so I improvised and used regular carrots and I chopped up a regular onion for my stew.

Pearl onions have a distinct flavor, they are milder and sweeter than regular onions so if you can get some, I do recommend you use them for this recipe.  In Guatemala, you can find them at the supermarket (around the area where you would find the ginger root and garlic)

Beef Stew in Red Wine

Beef Stew in Red Wine

Recipe adapted  from Food and Wine
Serves 4

Ingredients:

2 pounds beef tenderloin
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 pearl onions (or 1 medium onion, chopped)
15 cremini mushrooms
15 baby carrots (or 2 medium sized carrots, chopped)
5 strips of bacon
1/4 cup water
Dash of sugar
Chopped fresh parsley

Procedure:

  1. Buy about 2 pounds of beef tenderloin. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
  2. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
  3. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
  4. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
  5. For the garnishes, peel 15 cipollini or pearl onions ( or, roughly chop 1 medium sized onion), wash 15 cremini mushrooms and peel 15 baby carrots (or peel and chop 2 medium carrots).
  6. Combine the onions, mushrooms, carrots and bacon in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
  7. To serve, mix some of the vegetables and bacon into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve

Beef Stew in Red Wine

Beef Stew in Red Wine

Beef Stew in Red Wine

Beef Stew in Red Wine

Kaq’-ik

As with all heritage recipes, there are many versions for this particular one. It is essentialy turkey legs cooked in a red broth made of tomatoes, spices and chilies and accompanied by small white tamales steamed in banana leaves. This dish from the Q’eqchi’ Maya region of Alta Verpaz, Cobán has been declared Cultural Heritage by the Ministry of Culture and Sports in 2007  and we are happy to share it with you.

This comes from a mixture of several recipes we found, and I also had the good fortune of getting help from Sandra who helps me around the house once a week, and it just so happens she knows how to make Kaq’ ik! She also made the white tamales that accompanied it. I thought this would be quite hard to make, but it wasn’t at all. Just make the red sauce, cook the chicken and then put it all together. I used chicken thighs instead of turkey legs, because I could not find any. See my note below regarding the cooking time if you are going to substitute.

Kaq’-ik: Mayan Turkey Stew

Kaq’ ik
Serves: 6

Ingredients:
7 tomatoes (leave them whole)
½ lb tomatillo (leave them whole)
1 large onion, quartered
2 ½ large red bell peppers, opened and seeded
1 dried guaque chili, opened and seeded
1 dried pasa chili, opened and seeded
6 dried coban chilies ** See note.
1 garlic head, garlic cloves peeled and separated
1 tablespoon achiote paste (Annato)
1 bunch spring onion stalks
1 cilantro bunch
3 ½ lbs turkey legs (about 3) ** See note.
4 cups chicken stock
mint leaves for garnish

White tamales and rice to serve on the side.

Procedure:

First, you will make the red sauce:

  1. Turn your oven broiler to high.
  2. Place tomatoes, tomatillo, onion, red bell peppers, garlic, guaque, pasa and coban chilies in a cookie sheet that has been covered with foil. (this is just to make clean up easier).
  3. Broil the vegetables for about 3 minutes. Keep an eye on them so your chilies don’t burn. After about 3 minutes, remove the chilies from the oven so the rest of the vegetables can continue to brown.
  4. As soon as you see their skins begin to char, remove from the oven.
  5. Put all the ingredients and the chilies in the blender. Start by pulsing it, and help yourself by smashing everything in with a wooden spoon (turn off the blender when you’re sticking the spoon in there). The liquid from the tomatoes will make it all come together.  If you need to add a little liquid, add about ½ cup of chicken stock.  Add achiote and give it another blend.
  6. Strain it and set aside.

In a separate large pot:

  1. Place turkey legs and chicken stock with enough water to just cover them, add about 1 teaspoon of salt and 2 garlic cloves.  Put the lid on the pot to let it cook for about 1 hour and the turkey is tender. Halfway through the cooking process, and green onions and half of the cilantro to the pot. (these will be removed later, so don’t bother chopping it)
  2. When the turkey is cooked, remove the green onion and cilantro as well as the legs from the broth and remove the meat from the bones (this step is optional. Traditionally, a whole leg is served in a bowl, but it’s much easier to eat the soup with the meat off the bone — and off the bone it serves more people.)
  3. Return the turkey meat to pot, add the red sauce, and stir well. Add half of the chopped cilantro, bring to a boil, reduce heat to medium low, and then cook for another 30 minutes.  Check for seasoning and add more salt and pepper if you like.

Serve in bowls garnished with mint and cilantro.  This dish is accompanied by white tamales and white rice.

**Note:

  • Coban chillies can be substituted by cayenne pepper. Cayenne pepper is also quite hot, so add it little by little and test the flavor as you go along.
  • If you can’t find turkey legs, use chicken thighs. These will not take 1 hour to cook, so set your timer to 30 minutes instead of 1 hour. Since chicken thighs are much smaller, you don’t have to remove the meat from the bone.
  • You can find achiote (annato) paste in latin markets. If you don’t find the paste, you can use powder.  ( I recently saw that Badia has Annato among its products).

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Kaq’-ik: Mayan Turkey Stew

Lentil Stew

To me lentil stew is a comfort food, it would be the perfect meal to have on a cold, rainy day….like today. At my house we always have a grain day during the week (we playfully call it “slop day”).  I either make garbanzo beans, chili, pork and beans, or lentils. Compared to other grains lentils are easy and quick to prepare, and they absorb all the flavors so well. With the other types of beans I have to prepare the crock pot the night before to let them cook overnight, that way when I rush home from my daughter’s swim class I just finish up mixing in all the other ingredients. Another great advantage I have when I make grains, is that I can freeze half of it after it is cooked, which is very helpful on hectic days (or lazy days).

For this recipe I only used half a bag of lentils, if you want to use the entire 2 cups, just double the rest of the ingredients.  You can also add bacon or pancetta, sausages, more ribs, it depends on how meaty you want it.  Just make sure you brown them first to get extra flavor. And that way you can also discard excess fat before adding the rest.

Lentil Stew

Lentil Stew

A Foodies’ Original Recipe
Serves 4

Ingredients:

1 cup raw lentils
1 tomato, diced
½ onion, diced
1 carrot, diced
1 garlic clove, chopped
1 small piece of pork rib
1 bay leaf
Salt and pepper to taste
¼ teaspoon oregano powder
¼ teaspoon cumin powder
¼ teaspoon paprika
5 cups of water or beef broth

Procedure:

  1. In a hot pan with olive oil, sauté the onions, garlic and carrots. Add the rib. Sauté for about 5 min over medium heat.
  2. Add the lentils and tomatoes, together with the oregano, cumin and paprika.  Season with salt and pepper. Let it cook for about 5 minutes more
  3. Add the liquid.
  4. Cover and let cook for about 40 min over medium heat.

Serve with rice.

Lentil Stew

Lentil Stew

Lentil Stew