THROUGH TIME
Nothing like a steaming casserole to enchant the senses and comfort the belly. An oven (a fire), a casserole and time, this is the universal recipe of many stews around the world and through the ages. Our French culinary heritage, including veal blanquette, beef bourguignon, osso-buco, lamb navarin, coq au vin, pot-au-feu, Auvergne stew or cassoulet, has delighted generations. True Proust’s madeleines, these dishes are as economical as they are consoling. For each recipe we often select “low pieces” of meat, as well as local vegetables and legumes (we think of using damaged ones). The stews therefore adapt very well to our current “anti-waste” resolutions.
The secrets of a good stew
In the huge repertoire of recipes, there are 3 main families of stews: meat-based, fish-based and vegetable-based. Each recipe is usually prepared in two stages. First we seize in the casserole the floured meat or other ingredients on all sides, with a little fat to make it golden (we say “singer” the meat). Then, it is covered with meat or vegetable broth, white wine or red wine, beer or other, and cooked covered over low heat for several hours according to the recipes. We think of herbs, bouquet garni, bay leaf, thyme, rosemary, etc … Vegetables can be added gradually depending on their cooking time to keep their texture. As stews are much better reheated, we prepare them the old one!
