Ken's Universal Stew - For those who cannot cook
Anybody can cook this. And it's an amazing meal. Your guests will be shocked.
Oh, and it only uses one pan. Perfect for those who hate washing up.
First collect a load of fresh vegetables: onions, carrots, celery, garlic, fennel and leek. Get good stuff from a farmers market if you can. Chop them up, then dry with a kitchen towel.
Take a heavy casserole and add a few splashes of good quality olive oil. Saute the vegetables until soft and just beginning to brown. Be careful not to burn. Then add white wine, chicken stock, water and a chopped tomato. Add a few bay leaves. Add a pinch of your favorite herb. Add fresh ground pepper and a pinch of salt. Now simmer for a while so all the flavors mix together. This is your sauce. Fragrant and yummy.
Now you're almost done. Add whatever you like to this sauce: chunks of beef, or lamb, or chicken, or shrimp, or scallops, or mussels, or clams, or oysters, or chunks of white fish such as cod or halibut. If you decide to use seafood also add a can of clam broth.
Saute for a few minutes until all is cooked. Then serve.
Tech Notes:
As with all cooking the quality of the ingredients is critical. Buy the best you can afford.
Want it spicy? Add Thai red curry sauce for red meat or Thai green curry sauce for seafood. Thai curry sauce can be found in most supermarkets.
Need some carbs? Just slice and add a potato.
Using red meat and want this to be like the famous French dish Beef Bourguignon? You're almost there, just add some pearl onions.
If you use red meat add a splash of red wine.
Disclaimer: This is not intended as professional advice. It's for informational purposes only.
Content written and posted by Ken Abbott abbottsystems@gmail.com
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