This St. Patrick’s Day, you can either:
(A) Squeeze yourself into an “Irish pub” crammed wall-to-wall with drunk people drinking green beer
(B) Drink alone with a bottle of your local liquor store’s finest Irish whiskey
(C) Make this incredibly comforting stew, invite some good friends over, pour pints of Guinness, and eat well until the leprechauns come home.
This St. Patrick’s, I propose you don’t go to a bar unless you’re actually in Ireland. I propose you don’t wear beads or shamrocks. I say you celebrate the occasion with good food, friends and family. I say you don’t drink anything green. Absolutely not this concoction.
Start with some quality stew beef like beef chuck. But not too lean. You’ll want lovely lines of fat well marbled throughout the meat. Add some carrots and potatoes, either Russet or new potatoes. I like to keep my vegetables in big, hearty chunks so they don’t dissolve into mush. I also add them only in the last 75 minutes of the braising. Aromatics like thyme, caraway seeds, bay leaves and garlic round out the flavors. As with most braises, this is wonderful on the first day, but even better on the second.
This St. Paddy’s Day, make this and you won’t need to worry about spilled beer on your shoes. Unless your dinners are a lot more interesting than mine.
Bison meat is known to cook faster than beef, and the best way to do it is low and slow, making it a great choice for a traditional stew recipe. Red wine and beef broth, flavored with simple aromatics like onion, carrots, celery, and garlic, is the perfect broth for tender bison brisket.
Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.
“My tía Carmen made a salted codfish (bacalao) stew with canned tomatoes that was so tasty, I’d ask her to send me back to Connecticut with a container of it so I could enjoy it during the week. I always use fresh produce when I can, because it has a brighter flavor than canned. So this version uses fresh tomatoes. Serve it over brown rice or in crisp lettuce leaves.” — Angelo Sosa, co-author of Healthy Latin Eating, Our Favorite Family Recipes Remixed
Catfish stew—is it Southern? I mean, what is Southern food? You got six months for a chat over a number of cases of bourbon? There will be some tears and some wrestling of emotions and probably real wrestling, too.The short of it is that stewed catfish dishes are widely found across western Africa, particularly in Nigeria, and the very similar methods and results of those stews have been around in North America since way before George Washington’s parents ever got to first base.So yes, catfish stew is a Southern recipe because it exists in our history of Southern food. Not to get all serious on you, but many recipes and foodways in the Southern United States exist only because of slavery, something that we need to come to terms with and honor in the right, solemn way. These are recipes that were never meant to be here, yet have become an important part of our cuisine. I just want to make sure that we remember that. Respect.So go make some food and gather round the table and talk about where all of these flavors come from and what that all means. ’Cause it means a lot to converse about where we have been as a culture, and where we are going.—Hugh Acheson, author of The Chef and the Slow Cooker
A one-pot beef and mushroom stew that cooks quickly enough to be a weeknight meal. Served on top of a pile of egg noodles, this hearty meal is affordable and delicious, and will quickly become a family favorite.
Rumor has it that when Arthur Guinness first signed the lease to an unused brewery in the St. James section of Dublin, he was so confident in his brew that he made a deal to own the space for 9,000 years. Centuries later, it is safe to say that it was a smart investment. Everyone can respect a decent pour of the black gold, but what your loved ones will really go wild for is how you infuse it with traditional peasant fare in this easy, hearty stew.
"Oysters, of course, are never 'stewed,' which means prolonged cooking, they are merely heated and added to the hot liquid, usually milk. A simple stew would consist in heating oysters in their own strained liquor with water added to make 'enough.'"
— Charles Browne