Ger-Nis INTERNATIONAL, LLC

Rich & Hearty Herbal Stews

Each year fall’s crisp chill rolls into our lives and we begin to crave warmth from our foods instead of our weather. The wind becomes chilly. The nights are crisp. The days are sporadically dampened by rain, clouds and fog. What better way to warm ourselves and our families than the soulful delight of rich and hearty stews? Stews are the easy, one pot meals that incorporate a plethora of fall’s bounties; they also boast the rich flavors that come from the long stewing process and fill your home with heavenly, seasonal aromas. The stewing process itself warms the cook, the people in the path of the scents and those who look forward to partaking in meals and leftovers.

We’ve noticed that there is a lot of confusion about the difference between soups and stews. Just exactly how can you distinguish between a soup and a stew? Let’s start our exploration of fall stews by looking at the definition of soups and stews.

Soup

Soup, in its basic form, is a combination of meats, seafood, fish, vegetables and herbs boiled and cooked in liquid. In soups, the liquid can be just as diverse in its flavor as the liquid in stews. However, there is one basic difference between the liquid in soups and the liquid in stews; soup broth is a thin liquid that is typically water-based. Soups can be consumed hot or cold, and are generally served in a bowl or a cup because of the thinness of the liquid. Soups can also contain uncooked foods that have simply been pureed into a thin liquid to create a soup. Soups are typically quicker cooking than stews and, in some cases, can take only minutes to prepare. In summary, the basic characteristics of soups are: boiled, thin, liquid, hot or cold, cooked or uncooked ingredients, and relatively quick cooking times.

Stews

A stew, in its basic form, is also a combination of meats, seafood, fish, vegetables and herbs that has been slow simmered and/or braised and cooked in a thick hearty liquid. Stews may start out as thin liquids, but the process of slow simmering and braising causes the liquid to thicken as it combines with the juices of the ingredients. Stews are generally cooked for long periods of time making the ingredients heartier. At low heat, the stewing process takes at least an hour. The basic characteristics of stews are: thicker liquids, served hot, cooked ingredients, and long, slow cooking times. Stew’s slow, simmering cooking process allows thick, bulky vegetables and tough cuts of meat to become tender, succulent and juicy.

As always, the tools we use for cooking good stews are very important but also very accessible. Typically, stews do best in heavy-bottomed, deep pans with lids. There are also many people who use crock pots, clay pots, cast iron or Dutch oven pots. Enameled cast iron pots are our stew pot of choice. With stews, we find that a larger bottom pan with a very heavy or thick base works best. Thick cast iron holds the heat at a relatively low temperature and prevents burning while allowing an even amount of heat to move through the bottom and sides of the pan. A good pan will add to the simmering and reducing process that is essential for tasty stews.

Fall provides us with a great array of vegetables and herbs perfect for stewing. We have gathered up a few of our favorite hearty and tasty herbal stew recipes to keep you warm this fall. Enjoy the process and then enjoy the warmth these stews will bring you during the crisp and chilly fall.

Thyme Leek and Potato Stew
4-5 large sized leeks, cleaned and sliced thick
2 lbs of potatoes, scrubbed and chopped course into 1 inch cubes
3 large carrots, scrubbed and chopped course
½ c chopped fresh thyme
¼ c butter
1 T olive oil
1 c of white wine
1 c of milk
½ c water
salt and pepper

Melt butter and olive oil in a large stew pan on medium low heat. Sauté leeks and thyme with salt for about 4-5 minutes until leeks are soft and translucent. Add potatoes and carrots and continue to sauté for another 4-5 minutes. Add wine and sauté for a few more minutes, then add water. Simmer on low heat for about 30-40 minutes. Add cracked pepper and milk and simmer for another 20-30 minutes stirring occasionally to break up a few of the potatoes which will absorb liquid and help thicken the stew. Garnish with a sprig of fresh thyme. Serves 6

Fresh Herb Fennel Crusted Tuna, Scallops, and Shrimp Seafood Stew
1 lb tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 lb medium or small scallops
1 lb peeled shrimp
zest and juice of 3 lemons
¼ c fennel seeds
¼ c cracked peppercorns
1 T course sea salt
½ c chopped fresh parsley
½ c chopped fresh oregano
½ c chopped fresh basil
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ c kalamata olives, pitted
3 c fresh chopped tomatoes
1 ½ c white wine
salt and pepper
olive oil 

Marinate tuna with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides of heated pan. Remove tuna and add onions and peppers to pan. Sauté until tender. Add fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid. Serves 6-8.

For an optional garnish, add Israeli couscous to individual servings.

Herbed Beef & Barley Stew
1 lb stew meat (beef) cut into 2 inch cubes
1 lb beef shank bones
3 large carrots cut into 1 inch chunks
2 medium yellow onions, chopped
3-4 cloves garlic, chopped fine
4 celery stalks, chopped
1-2 c chopped brown mushrooms
½ c chopped fresh thyme
¼ c chopped fresh rosemary
½ c chopped parsley
3 bay leaves (fresh)
2 c beef stock
1 c white wine
½ c pearled barley
salt/pepper
olive oil
2 T butter

Sauté onions and garlic with olive oil and butter in heavy stew pan on medium high heat for about 3-4 minutes until soft and tender. Add cubed stew meat and salt and pepper. Sauté until browned. Add carrots and fresh herbs. Sauté for another few minutes and then add mushrooms until all oil and liquid are absorbed. Add wine and stir well while loosening all the bits that stuck to the bottom of the pan. Add beef broth and beef shanks. Simmer on low heat for about 45 minutes, stirring a few times. Add pearled barley and simmer for another 20-30 minutes until barley is tender and to desired consistency. Serves 6-8

Moroccan Harrira Herbal Stew
1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 c chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 c red lentils
½ c chopped fresh cilantro
½ c chopped fresh parsley
½ t turmeric
½ t ground cinnamon
juice and zest of 2 lemons
1 cup water
olive oil
salt and pepper

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Thai Chicken, Cilantro & Coconut Stew
4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast
4 gloves garlic
2 large leeks
2 T chopped fresh ginger
1 T lemongrass, chopped fine
2 green chilies
1 large red onion, chopped
1 large red pepper, chopped in large pieces
1 large orange pepper, chopped in large pieces
juice and zest of 3 limes
1 c coconut milk
1 c chicken stock
1 c chopped cilantro
salt and pepper
olive oil

Sauté garlic, ginger, chilies, lemongrass, onions and lime zest on medium high heat in a heavy bottom stew pan with olive oil until the onions are tender. Add chicken and sauté another few minutes trying to brown the chicken a bit. Add leeks and stir well. Add orange and yellow pepper and continue to sauté mixture for another few minutes. Add lime juice, salt and pepper. Add coconut milk and let simmer for about 3 minutes on high heat. Reduce heat to simmer. Add chicken stock and stir well. Simmer for about 45 minutes. Add cilantro and stir well just before serving.

Garnish with lime wedges. Serves 6.

Pork, Squash, Sage & Bean Stew
2 pounds pork shoulder cut into 1 inch cubes
2 cloves garlic, chopped fine
2 medium yellow onions, chopped
1 c butternut squash cubed into 2 inch pieces
1 c cannellini beans, soaked overnight
½ c chopped sage
1 c white wine
1 c vegetable stock
salt and pepper
olive oil

Heat heavy-bottomed stew pan on medium high heat. Sauté onions and garlic until soft. Add pork and brown well. Add sage and squash and stir well. Add stock, wine, beans, salt and pepper. Simmer on low heat for 1 hour, stirring occasionally.

Garnish with fresh sage and parmigiano-reggiano. Serves 6.

Roasted Garlic & Herb Spanish Style Potato Stew
2 whole heads of garlic, roasted
½ c chopped fresh thyme
½ c chopped fresh chives
½ c chopped fresh parsley
1 lb potatoes, cubed into 1 inch pieces
1 c beef stock
1 t cumin seeds
1 pinch saffron strands
1 t paprika
olive oil

Heat a medium-bottomed stew pan on medium heat. Sauté whole cloves of roasted garlic in olive oil with the fresh herbs and spices. Add potatoes and stir well. Add stock. Reduce heat and simmer for about 30-40 minutes until potatoes are cooked through.

Garnish with fresh parsley. Serves 4.

Curried Apple, Chicken Parsnip and Herb Stew
4 large peeled apples, cut into 1 inch pieces
2 c chopped large parsnip pieces
2-3 chicken thighs, de-skinned
1 medium yellow onion
2 large carrots, chopped medium size
2 cloves garlic, chopped
½ c fresh curry leaves
1 T curry powder
½ c red lentils
1 ½ c chicken stock
½ cup raisins
salt and pepper
olive oil

In large stew pan with heavy bottom sauté garlic, onions and carrots on medium high heat. Add chicken thighs and brown on all sides. Add apples, parsnips and continue to sauté. Add curry leaves, curry powder and lentils. Stir well. Add stock, salt and pepper. Reduce heat and simmer for about 30-45 minutes. Add raisins and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge. Serves 6.