Browsing all articles tagged with stew

Australia Thus Far and a Recipe For Lamb Curry with Sweet Coconut Rice

Lamb and Chicken Curry

I’ve been in Australia for about a week and a half now. So far, our trip has been amazing, aside from the mostly rainy weather. The rain has cut in significantly to our beach time, which is a bit sad, but, that being said, rain and grey sky lend themselves well to the enjoyment of stews and curries.

So, even though I am escaping – geographically – the last few weeks of Canadian winter, I still find myself whipping up something I would happily it on a snowy winter’s evening. My travel companion, Chez, and I cooked this dinner for some of her family friends while we were spending the past weekend on the Sunshine Coast.

We were tight on spices in the vacation rental apartment, hence the odd addition of ketchup to the curry, but, trust me, it was awesome! Here’s the recipe…

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Red Wine & Swiss Chard Beef Stew

What you’ll need…

1/2 cup flour

1 TSP chili powder

1 TSP yellow curry powder

ground black pepper

1 pound stew-appropriate beef (cut into 1″ cubes)

1 yellow onion

3 cloves garlic

1 leek (thinly sliced)

2 cups red wine

2 cups beef broth

2 TBSP balsamic vinegar

1 TSP chili powder

1 TSP yellow curry powder

1 potato

2 parsnips

3 cups red swiss chard

2 TBSP butter

salt & pepper

I was asked last week by one of my (facebook) friends if I could post a stew recipe on this site. Flattered as I was that someone would submit a recipe request, I quickly realized that I’ve never paid much attention to stew-making, nor the appropriate approach to take towards it. Luckily, I consulted (via twitter, it’s how food bloggers like to converse) Cheryl Arkison, who imparted some great wisdom onto me with this post. So, without further adieu, here’s how I made my stew…

In a small mixing bowl, whisk together the flour, chili powder, curry powder, and some black pepper. Take your chunks of beef and toss them in this mixture until they’re evenly coated. Next, place some olive oil in a large pot and turn to medium-high heat. Once the oil is hot (you know that sprinkling a bit of flour test, right?) start adding in the beef to brown it. Key to browning success? Don’t crowd the pot. Try to brown beef on all sides, but, as Cheryl mentioned, sometimes it’s a bit difficult when the beef cubes aren’t perfectly, well, cubed, so brown to the best of your ability.

Remove the browned meat from the pot, place into a bowl for the moment, add-in the onion, garlic, and leek. While stirring, let cook until the onion softens, about 5 minutes. Now, it’s time to de-glaze…While pouring in the red wine, scrap all the brown bits off the bottom of the pot with a spoon or spatula. Next, continue by adding the beef broth, balsamic vinegar, and spices.

Return the beef to the pot, as well as the chopped potato and parsnips (I’m currently on the ‘carrots aren’t cool’ train of thought, so parsnips are a nice opposite). Once the pot comes to a boil, reduce to low heat and let simmer on stove, covered, ¬†for the next 2 1/2 hours, stirring occasionally. After that time, add the chard to the pot (I’ve had a love affair with swiss chard lately, don’t ask me why…) along with the butter. Stir until the butter has melted completely. Salt and pepper to taste, and let cook, uncovered, for another 30 minutes, or a bit longer probably wouldn’t hurt.

Serve over rice, or some similar facsimile, and, yes, I agree with Cheryl; stew is much tastier the 2nd (or 3rd) day!

Freezer friendly!

Serves 4-5

Total cook time…3 1/2 hours (but worth it!)

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