Traditional French-style Burgundy Beef Stew


3-1/2 lb lean stewing beef (chuck or shin)
6 oz lean salt pork or thick cut rindless streaky bacon
3 tbsp butter
12 oz baby onions
12 oz small button mushrooms
1 onion, finely chopped
1 carrot, finely chopped
2 or 3 garlic cloves, finely chopped
3 tbsp plain flour
3 cups red wine, preferably Burgundy
1-1/2 tbsp tomato puree
bouquet garni
2-1/2 to 3 cups beef stock
1 tbsp chopped fresh parsley
salt and freshly ground black pepper


  1. Cut the beef into 2-inch pieces and dice the salt pork or cut the bacon crossways into thin strips.
  2. In a large heavy flameproof casserole, cook the pork or bacon over a medium heat until golden brown, then remove with a slotted spoon and drain. Pour off all but 2 tbsp of the fat.
  3. Increase the heat to medium-high. Add enough meat to the pan to fit easily in one layer (do not crowd the pan or the meat will not brown) and cook, turning to colour all sides, until well browned.
  4. Transfer the beef to a plate and continue browning the meat in batches.
  5. In a heavy frying pan, melt one-third of the butter over a medium heat, add the baby onions and cook, stirring frequently, until evenly golden. Set aside on a plate.
  6. In the same pan, melt half of the remaining butter over a medium heat. Add the mushrooms and saute, stirring frequently, until golden, then set aside with the baby onions.
  7. When all the beef has been browned, pour off any fat from the casserole and add the remaining butter. When the butter has melted, add the onion, carrot and garlic and cook over a medium heat for 3-4 minutes until just softened, stirring frequently.
  8. Sprinkle over the flour and cook for 2 minutes, then add the wine, tomato puree and bouquet garni. Bring to the boil, scraping the base of the pan.
  9. Return the beef and bacon to the casserole and pour on the stock, adding more if needed to cover the meat and vegetables when pressed down. Cover the casserole and simmer very gently over a low heat, stirring occasionally, for about 3 hours or until the meat is very tender.
  10. Add the sauteed mushrooms and baby onions and cook, covered, for a further 30 minutes.
  11. Discard the bouquet garni and stir in the parsley before serving.

Makes 6 servings.

Source: French – Delicious Classic Cuisine Made Easy


Chinese-style Stewed Pork Belly with Cuttlefish


1 cuttlefish, about 600 g
450 g pork belly (with skin)
6 pieces dried black mushrooms
2 slices ginger
2 stalks green onion, cut into sections
1 clove shallot, cut into slices


2 tbsp Chinese cooking wine
1/2 tbsp dark soy sauce
1-1/2 tbsp light soy sauce
1/3 slab brown sugar
3/4 to 1 cup water


  1. Rinse pork belly with the skin on. Scrape off the hair. Blanch in boiling water until it stops bleeding. Rinse and cut into pieces.
  2. Remove the gut of cuttlefish thoroughly. Cut flesh into pieces and make crisscross incisions on each piece without cutting all the way through. Blanch in boiling water, rinse and wipe dry.
  3. Soak dried black mushrooms in water until soft and remove the stems.
  4. Heat about 2 tbsp oil in a wok. Stir-fry ginger slices, green onion and shallot until fragrant.
  5. Add pork, dried black mushrooms and cuttlefish. Pour in seasoning. Bring to a boil. Reduce heat to medium-low and simmer until the ingredients are tender and the sauce thickens. Remove and serve hot.

Source: Simple Treats

Seafood Stew with Vegetables and Saffron


2 lbs haddock fillets, with skin on, bones removed
salt and freshly ground black pepper
24-30 mussels, scrubbed and debearded
3 tbsp olive oil
2 cloves garlic, finely chopped
1 small onion, thinly sliced (1/2 cup)
1 carrot, cut into thin (1/8-inch) julienne (1/4 cup)
1 large bulb fennel, tops reserved, bottom stalks peeled if stringy and cut into 1/8-inch julienne (1-1/2 to 2 cups)
2 medium tomatoes, peeled and seeded, cut into 1/4-inch strips
1 tbsp finely grated orange peel
1/2 tsp Spanish saffron threads
1-1/2 cups fish stock
4 tbsp unsalted butter, softened
garlic bread to serve


  1. Cut fillets into small pieces. Season lightly with salt and pepper. Arrange the fish in a large baking dish with mussels around them.
  2. Preheat oven to 350ºF. Heat a large saute pan. Add oil, garlic, onion, carrot and fennel. Cook for 5 minutes or until vegetables begin to get limp.
  3. Add tomatoes, orange peel, saffron and stock. Bring to a boil. Pour mixture over fish and mussels and cover. Cook in the oven for about 20 minutes or until fish is cooked and mussels have opened.
  4. Using a slotted spoon, lift the fish out of the pan and place on a large platter; surround with mussels. Scatter vegetables around and over the fish.
  5. Stir butter into broth and season with a bit more pepper. Add salt if necessary. Garnish with fennel tops and serve with garlic bread.

Makes 4 to 6 servings.

Source: Met Home magazine

Hungarian-style Stew of Shrimp with Cauliflower and Beans


1 onion
2 tablespoons olive oil
1 clove garlic, crushed
1 head cauliflower, about 3/4 pound
1 tablespoon paprika
1 teaspoon caraway seeds
2 bay leaves
1 can (14-1/2 ounces) chopped tomatoes
1-1/2 cups frozen green beans
2/3 pound cooked large shrimp
3/4 cup plain yogurt


  1. Finely chop the onion. Put the oil, onion, and garlic in a large saucepan over medium-high heat. Cook for 5 minutes, or until the onion is beginning to soften.
  2. Break the cauliflower into bite-sized florets and add them to the pan. Stir in the paprika, caraway seeds, and bay leaves. Cover and cook for 2 minutes.
  3. Stir in the chopped tomatoes and 4 tablespoons of boiling water. Return to a boil, reduce the heat slightly, cover, and simmer for 3 minutes, or until the cauliflower is just tender.
  4. Stir in the frozen green beans. Return to a boil, cover, and cook for 2 minutes. Finally, add the shrimp and gently heat through for a minute. Serve topped with a large spoonful of yogurt.

Makes 4 servings.

Cook’s Tip

Tender young cauliflower leaves and stalks are mild and sweet, and are just as nutritious as the florets. Although not used in this recipe, reserve leftover leaves and stalks for another use.

Source: Super Foods Cookbook

Chinese-style Stewed Pork Belly with Pickled Mustard


10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic


1 cup water
1 tbsp wine
1/3 tsp salt


1/2 tsp cornstarch
2 tbsp water


  1. Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
  2. Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
  3. Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
  4. Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.

Source: Chinese Stewed Dishes