So sunday is around the corner, and we planning on making a stew...
The problem comes in with the flavour, what to add and what not to add?
We have our beef, onions, potatoes, carrots, mushrooms, green pepper and a whole lot of spices to choose from.
The thought was to learn where stew came from and get some inspiration from there.
This is what I found out.
Since the beginning of time stew has been around, which doesn't surprise me seeing as the method is simple enough. One of the first recorded recipes was in the 14th Century by the French. (Seeing as they have such a wonderful take on food this was very refreshing)
Taillevent named the recipe #Ragout and it's main ingredient was Beef. The original recipe required simmering over heat never boiling and consisted of wine and broth.
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Here is South Africa, there is nothing quite like and African ladies pap and stew so very yummy.
We never know how they make it or what they do, its like a trade secret, so I recommend if you ever head this way, try a traditional African pap and stew.
Looks typically like this:
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How I make stew is a quick sear of the meat with onion, add spices, stock and pressure cook for about 45 min then add the additional veggies and cook for a further 30 min.
My stew typically looks something like this:
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However this time I would like suggestions, so please comment with your tips.
