January, February, and March is when a really good bowl of stew takes the chill right out of the air.
It’s a pretty easy way to put together dinner; a little trimming, chopping, and prep and you’ve got dinner in the pot. The smell of stew simmering throughout the day just seems to lift my snow laden spirits and puts a real kick into my day.
That’s a big plus up here in the New Hampshire woods.
I always make a huge batch of it and freeze portions in ziplock bags for retrieval down the road.
I just polished off the last of a batch of beef stew I made with turnip, parsnip, potato, celery, carrot, & onion. It sure hit the spot. I roasted the veggies first, that adds a wonderful depth of flavor.
The Irish Beef Stew pictured below, at Simply Recipes, is a masterpiece. The recipe is here.
This morning I was delighted to stumble across an entire months worth of stew recipes at Delish.
The Cataplana, #10 grabbed my attention right off the bat. I would suggest that you try Linguica, a wonderful Portuguese sausage, along with the original pork. # 11, Green Chili Pork Stew, has been a favorite since I first tasted Chili Verde, (Google search) many years ago.
If you like Mexican food you must give it a try. Chili Verde can be eaten as a stew, rolled into a burrito smothered with cheese, or applied as a sauce.
No need to forego stew if you’re vegetarian.
The multi-talented Kimberley Stakal opines on “Crafting A Vegan Winter Stew“. I tried the sample, it was great.
I encourage you to spend some time looking over her website and blog.
There’s plenty of stuff to stew about here. Grab a pot, prepare a bowl. Spring is only 64 days off.
And now……………
Memphis Soul Stew
STIR SLOW - SERVE HOT
