Two Delicious Stew Recipes From Around The World
Every country has its own stew. When I found that out I was surprised at first, but then I realised it is not that strange: stewing is a cheap method for cooking hard, non-prime cuts of meat, and it became popular among populations at all latitudes. I like to collect meat recipes from around the world (oh, and cooking them and eating a well…).
These below are two of my all-time favorites.
Zürich Stew
(recipe from Switzerland)
Ingredients for four people:
1 onion, chopped
4 tablespoons seeds oil
800gr (1¾ lb) veal
1 tbsp flour
1 glass white wine
Salt and freshly ground black pepper
Nutmeg
1 cup beef stock
3 tbsp single cream
Directions:
Sauté the onion with the seeds oil, add the veal steaks and stir fry for a couple of minutes. Add the flour, wine, salt and pepper, nutmeg and the beef stock. Cover with a lid and cook on a low heat for 25 minutes. Add the single cream before serving.
Venison Stew
(recipe from Turkey)
Ingredients for six people:
400gr (14 oz) eggplants
120gr (4¼ oz) onions, finely chopped
2 cloves of garlic, finely chopped
2 red peppers, chopped
2 chilli peppers, chopped
200gr (7 oz) tomatoes
600gr (1¼ lb) venison, diced
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 tsp paprika
250ml (8½ fl oz) stock
Directions:
Scrape the pulp off the eggplants and soak it in salted water to prevent from darkening. Put the peppers and the chilli peppers in a food mixer mash them. Put the venison in a large pan with the oil and stir-fry for a couple of minutes, stirring with a wooden spoon. Take if off the stove and keep it warm. In the same oil, sauté onion and garlic on a low heat for five minutes. Put the venison back in the pan, and let it go for five more minutes. Add the tomatoes and the eggplants, and season accordingly. Finally add the mashed peppers and the paprika.
Cover with stock and cook on a low heat for 30-40 minutes. Serve hot with boiled rice.
Fancy more meat recipes? Here are more stew recipes and two of my best meatball recipes.
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