Taste and Shop™ Winter 2025

TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM

21 WINTER 2025 |

Traditional Winter Stews to warm your home and soul

sweet and spicy Chinese flavor.

To make Mutton Stew season the meat and sear it on all sides until browned. Add beer, beef stock, mustard, tomato paste, herbs, and pressure-cook until fork tender. Sauté the vegetables in the fat with flour, and cook a little longer.

Irish Black Bear Stew

Ireland is known for its hearty stews, and this is because of its rich history of having to live off the land. This stew contains black bear slowly simmered with Guinness, stock, carrots, celery, onion, potato, and spices.

Photo of goat stew meat by Chef David Long, KOFC

French “Pot au Feu” Beef Stew

This French strew is careful- ly crafted using thick cuts of beef shank, chuck, ribs, and oxtail. It is then slowly sim- mered with onion, carrot, tur- nip, leeks, and a myriad of spices such as clove, bay leaf, thyme, and coarse sea salt.

By Lauren Jaurez

You may even see rabbit as a stew's main recipe ingredient, but in America, many stews consist of beef, poultry, goat, lamb and other game meat alternatives.

W e all know classic Amer- ican stew. Think back to the large simmering pot of good- ness your mother or grandmoth- er would cook up on a super icy winter's day. But what about some "Ireland is known for its hearty stews, and this is because of its rich history..." international dishes? Switch it up this season and take your taste buds on a journey—it will cost a lot less than traveling!

Vegetarian Ratatouille Vegetable Stew

look quite different depending on where you live, but they all in- volve slow cooking to create ten- der meat and softened veggies. Everyone has a family recipe that has been passed down, especially true if you live in a colder climate or have harsh winters, as it's great for warm- ing up after a cold, blustery commute home or snow blow- ing and shoveling the drive- way—for the second time today.

Ratatouille is a vegetable-for- ward dish containing eggplant, tomato, zucchini, and squash slow-cooked in a tomato and gar- lic sauce filled with fresh herbs. You’ll need bread to enjoy this mouthwatering vegetable stew.

a goat or lamb. In South Asian cui- sine, goat meat is called mutton.

While goat and lamb may not ap- peal to all flavor palettes, they were another way the Scots-Irish lived off the land and made delicious, hearty meals to serve their hardworking livestock farmer families. Goat meat is classified as the healthiest meat in the world for people with digestive problems—we buy it at Farmer's India Market and Sahr's . You may even see rabbit as a stew's main recipe ingredient, but in America, many stews consist of beef, poultry, goat, lamb, and other game meat alternatives. n

North African Bean Stew

This spiced stew isn’t lacking in flavor. It’s packed with lentils, beans, and sweet winter squash. It is made with tons of herbs and spices, which, in the cor- rect amounts, offer up a warm- ing dish you can’t get enough of. What’s Up With Mutton? Goats first appeared in Scotland before sheep, dating back 8,000 years ago when there was still ice in Scotland. Mutton is the meat of

Traditional Winter Stews

Chinese Beef Stew with Potatoes

This stew involves slow-cooking beef chuck roast with soy sauce, ginger, peppers, bay leaves, star anise, cinnamon, potatoes, and carrots. The result? It is an um- ami-bursting dish that warms you up and is bursting with

What’s in a Stew?

A stew consists of meat, vegeta- bles, and broth. The recipes can

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