Simmering Stews, Soups and Gumbo

1/16/13 Cook’s Corner

Betty Kaiser

On a cold winter’s day nothing says comfort like an old-fashioned pot of stew simmering on the stovetop or in the slow cooker. Combining meat and vegetables in a flavorful broth is literally as old as mankind. In fact, in the Bible’s book of Genesis, Esau (in a moment he would live to regret) traded his inheritance with his brother Jacob for a pot of lentils. There was no mention of meat in that transaction but I like to think it was in there.

The first requisite for a delicious stew, of course, is a richly seasoned broth. A traditional beef stew calls for beef, onions, celery, carrots and potatoes simmered in broth. After that, the sky’s the limit. In cold climates stews tend to be thicker, cook longer and have heavier (think root vegetables) ingredients. Warmer climates tend to have stews that are lighter and spicier (think red pepper flakes).

Almost all cultures feature a stew-like dish that is set apart by something unique. Some are vegetarian but many feature beef, chicken, pork and a variety of other meats flavored with spices and even wine. For-instance, when I think of Hungarian Goulash, I think of beef and paprika. When I think of French Ragout (rae’gu)…lamb and a claret flavored sauce come to mind. Mention Gumbo and I think of Chicken or shrimp, okra, rice and Creole country.

Today’s first recipe is a traditional beef stew with a twist. It is a thick stew made to be spooned over freshly cooked pasta. It’s from Better Homes and Gardens and also can be put in the Crockpot to simmer away until dinner time. Just before serving I add a few red pepper flakes and a dash of Tabasco to spice it up a bit. The Basil Gremolata will also dress it up.

For those of you who are not beef lovers try the Turkey Meatball Tuscan Soup. Foster Farms makes great turkey meatballs and you can pick them up at the market meat counter or in the freezer section. I use them in lots of Italian dishes such as spaghetti and meatballs; even in meatball sandwiches. They are tasty, low fat and make the following soup recipe especially easy and quick to put together. 

Soups always seem to cry out for something sweet and cold to balance the heat. So for a salad, I just slice some navel oranges, add a few ripe avocado slices, sprinkle with some toasted nuts and a little raspberry vinaigrette. Of course, you can just add a green salad  with some crusty bread and voila! You have dinner.

Enjoy!

MEDITERRANEAN BEEF with PASTA

1 1/2  pounds lean beef stew meat, cut into 1-inch pieces

1 tablespoon olive oil

3 medium carrots, cut into 1/2-inch slices

1 medium yellow sweet pepper, seeded and cut into 1-inch pieces

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 14 1/2 ounce can diced tomatoes, undrained

1 cup low-sodium beef broth

1 1/4 cups zucchini and/or yellow summer squash halved lengthwise and cut into 1/4-inch pieces

Red Pepper flakes

Tabasco sauce to taste

6 ounces dried whole grain penne pasta

1 recipe Basil Gremolata

In a large skillet cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add carrots, sweet pepper, onion, garlic, Italian seasoning, salt, and black pepper. Pour tomatoes and broth over mixture in cooker.

 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in zucchini and/or yellow squash. Cover and cook for 30 minutes more. Meanwhile, cook pasta according to package directions; drain.

Serve meat mixture over pasta. Sprinkle with Basil Gremolata. SERVES 6

BASIL GREMOLATA TOPPING

2  tablespoons finely shredded Parmesan cheese

2  tablespoons snipped fresh basil

2  cloves garlic, minced

Directions: In a small bowl stir together cheese, basil, and garlic.

TURKEY MEATBALL TUSCAN SOUP

20 each turkey meatballs

1/4 cup olive oil

1 onion, chopped

2 garlic cloves, chopped

2 carrots, sliced

6 cups chicken broth1-15 ounce can diced tomatoes

1-15 ounce can white beans, drained

1 6 ounce package fresh spinach, chopped

Salt and pepper to taste

In a large pot heat oil. Add onions and garlic. Sauté 3-5 minutes. Add remaining ingredients. Bring soup to a boil. Reduce to a simmer and coo, covered 15 minutes. Serve with a generous topping of grated Parmesan cheese. Makes 4 entrée size servings.

EASY CHICKEN GUMBO

1/4 cup bacon drippings, olive oil or butter

2 tablespoons flour

2 stalks celery, diced
1 onion, diced

1/2 cup red pepper, diced
1 cup frozen okra
4 cups chicken broth
1-2 (16 ounce) can tomatoes, undrained

1 bay leaf

3 tablespoons Worcestershire sauce

1/2  teaspoon chili powder

1 chicken bouillon cube
3 chicken breasts, deboned, cooked, diced
2 tablespoons parsley, chopped
1/3 cup long grain rice, uncooked

In a large soup pot, sauté celery, onion, red pepper and okra in bacon grease or olive oil until bubbly. Add broth, tomatoes, bay leaf, Worcestershire, chili powder and bouillon and bring to a boil. Reduce heat and simmer until vegetables are tender and flavors blended. Add rice, chicken and parsley and cook until rice is al dente. Taste for seasoning. If necessary add another dash of Worcestershire sauce and some Tabasco sauce. Remove bay leaf and serve.

Note: If you like more tomato flavor, add one 8-ounce can tomato sauce.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare. 

Contact her at bchatty@bettykaiser.com