Stew is a general term for a multitude of savory dishes. On the
previous page, I described the way to make a beef stew, but that method
works with any kind of meat and a variety of vegetables. That basic
recipe will work great with boneless chicken thigh, or boneless pork
shoulder.
Other meat variations would be veal or lamb osso buco, oxtail, venison
stew and curried goat.
There are some tweaks that will make different dishes stand out. Here
are some of them:
For oxtail, venison and curried goat, substitute 1 can of original V8,
or 12 ounces of tomato juice for half the beef stock. For the curried
goat add 1 T minced ginger, 4 T curry powder and one minced habanero
pepper.
The habanero pepper would be great in the oxtail and venison stews as
well.
Alternate the vegetables to get different textures and flavors. Some of
my favorites: cauliflower, broccoli, turnips, parsnips and rutabaga.
Cooking times for root vegetables are the same as the ones for potatoes.
Cauliflower and broccoli will take about half that time.
The meats and veggies should be cut down to bite size morsels. |
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