Worldwide Stew Recipes
|I thought it would be nice if I could compare how different countries prepared a similar dish. After a lot of deliberating and input from friends I decided on the good old STEW. Surely that is prepared all over the world. So if you read this and your country is not listed, please email me a recipe for stew as it traditionally prepared in your country! Please add a bit of history of your recipe to make it interesting!|
Try this traditional 18th century South African recipe. A bredie is an old Cape name for a dish of stewed fat mutton and vegetable.
25 ml butter (or margarine, lard or sunflower oil)
2 large onions, sliced
1 clove garlic, crushed
1.5 kg stewing lamb or mutton, cubed
10 ml salt
little stock, water or wine
500 g potatoes, sliced
1 kg medium tomatoes, skinned and chopped
5 ml white sugar
2 ml dried thyme
5 ml chopped fresh marjoram
Heat the butter in a large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent. Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender. Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour. Serve with cooked rice.
|This was received
from Geoff & Chris Holt in Kent - (2 million sheep and 4
trees!!!!!!) awww shame, what do the sheep do for
shade?? - Peter
Traditional Lancashire Hotpot
This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep it hot and provide lunch for a day at the races.
2lb (900g) best end & middle neck of lamb, chopped into chop-sized pieces
4 lamb’s kidneys, cored, skinned and chopped fairly small
12oz (350g) onions, roughly chopped
A little butter
1 tablespoon of flour
1 pint (570ml) hot water, mixed with half a teaspoon of Worcestershire sauce
1 bay leaf
2 sprigs fresh thyme, or half a teaspoon of dried thyme
2lb (900g) potatos, cut into ¾ inch (2 cm) slices
salt and freshly milled black pepper
Pre-heat oven to gas mark 3, 325deg.F (170deg.C)
First trim the meat of any excess fat. In a large frying pan heat some dripping until it is smoking hot, then brown the pieces of meat, two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole. Brown the pieces of kidney too, and tuck these in amongst the meat.
Next fry the onions – add a little butter to the pan if you need any extra fat – cooking them for about 10 minutes until they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there. Cover with a tight fitting lid and cook near the top of the oven for 1 ½ hours, then remove the lid and cook for a further 50 minutes.
You can finish off the hotpot under the grill, if you wish. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they are not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. (Serves 4 people)
|The following recipes from Felicity in Anchorage, Alaska. Although Alaska is patr of the States, for me it has always sorta been a country on it's own, so for purpose of this page I will list them separately.|
|Rabbit Stew with Dumplings
1 Rabbit - cut in serving pieces
1 1/2 teaspoons (7ml) salt
1 1/2 cups (360 ml) diced potatoes
1 cup (240ml) diced carrots
1 medium onion, chopped
1 tablespoon (15 ml) fresh or dried parsley
1 teaspoon (5ml) salt
1/4 teaspoon (1 ml) pepper
3 tablespons (45 ml) flour
3/4 cup (180ml) cold water
Put rabbit into a pan large enough to hold pieces without crowding. Add salt and enough cold water to cover the rabbit. Cover pan, bring to a boil, then reduce heat and cook over low heat about one hour, or until meat is tender.
Strain the broth and set aside. With a sharp knife, cut the rabbit meat from the bones and return the meat to the broth. Add diced vegetables and seasonings and simmer over low heat until vegetables are tender. Mix flour and cold water into a paste and add to the stew, stirring constantly to prevent lumping. Make dumplings, add to pan and cook as directed below.
3/4 cup (180 ml) flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2 ml) salt
1 egg, slightly beaten
1/3 cup (80 ml) milk
Sift dry ingredients together, add beaten egg and milk, stirring just enough to moisten all. Drop by spoonfuls on top of finished, hot stew, spacing the dumpling so they will not run together during cooking. Place heavy lid on to and cook for 15 minutes without lifting lid. Serves eight.
Northern Cookbook (adapted for Cooking Alaskan by Alaskans)
Polar Bear Stew
4 pounds (1.8 kg) polar bear meat
Water to cover
3 tablespoons (45ml)salt
1 1/2 cups (360 ml) dried potato
1 cup (340 ml) celery flakes
1 tablespoon (15ml) dry union
2 cups (480 ml) dehydrated carrots
1/2 cup (120ml) melted butter
1 3/4 cups (420 ml) flour
1 teaspoon (5ml) garlic powder or garlic salt
3/4 teaspoon (3ml) pepper
Cut meat into bite-sized pieces and boil in salted water for 1 1/2 hours or more. Then add dry vegetables; mix melted butter with flour, blend in seasonings and add to meat. Cook 15 minutes longer. The stew is ready. Makes eight to ten servings
Cooking Alaskan by Alaskans
Norma Silook, Gambell, Saint Lawrence Island
following was sent to me by Raffy Naples, a friend now living in Italy.
History of the
"Stufato alla sangiovannese"
Stufato alla sangiovannese
The following recipe was
sent to me by Unn Bing from Sweden -
Swedish Stew (Kalops).
The following was
received from my friend, Tint, currently living in Sao Paulo, Brazil
(Apr 23, 2003) The following was sent to
me by Yvonne Fernie....thanx, Yvonne
NORTHERN STEW WITH DRIED FRUIT
Following from Kathy from Atlanta
Pete, this is a recipe worth trying:
Brunswick Stew. It was originally created in Brunswick, a port town
on the Georgia coast, I imagine after the state was started by the British.
It is perfect for winter, in a slow-cooker, cooked for hours at low
temperature. It is pretty rich, and they recommend serving with BBQ (braai'ed
meat) or seafood, but I would recommend rice or mash and a light salad. And
I would scale it down some:
Long-time friend from Michigan, JoAnn, sent me this kewl fridge magnet with this Roadkill Stew Recipe on it!
And in case you can't make out the
recipe, here it is:
Michigan Road Kill Stew Recipe
Take 3 lb fresh roadkill (no more than 3 days old) . Remove fur, feathers and remaining internal organs. Place in pot with 1 can diced tomatoes, 1 T brown sugar, 1/2 C. wine, 4 T tapioca, 1/2 C. bread crumbs, 1 Bay leaf and salt and pepper. Cook all day. Serve over rice so that the maggots won't be noticed. For added flavor, add any bugs or moths scraped from the windshield.