As the leafs cascade onto the lawn in a profusion of yellow, red and brown and the outdoor thermometer dips below 60 degrees, it is time to resurrect the cast iron Le Creuset Oval French Oven from the basement and cook up a batch of stew. We invested in our 8 quart French Oven a number of years ago and it has served us very well over many years of stew making.
Although there are smaller French and Dutch ovens, we find that this size is right because if you are expending the time and effort to prepare a stew, you might as well make a big one. That way you can break it down into small portions, freeze them and have dinner made in advance for several wintry nights. This should appeal to ‘Moms on the Go’, as well as working singles and couples. Also, for some unfathomable reason, stews always seem to taste better after being re-heated. So go for the big French or Dutch oven.
Making a stew requires a fair amount of preparation time, as well as cooking time, so obviously should not be attempted for that evening’s meal. When my wife and I were both working outside of the home and raising our two daughters, we made our stews on a fall or winter weekend afternoon. Now that we both work from home, we can create one practically any day of the week.
There are a number of steps involved in preparing a stew, so it is a good idea to perform these up front, in order to keep the process moving right along. Of course if you have a sous chef nearby, dividing the labor will be even more expeditious. Steps such as: chopping the garlic and herbs, washing and quartering the potatoes, cleaning the mushrooms, and par-boiling and peeling the onions in advance, will serve to ease the job of making a stew.
Another labor saving step would be to buy the meat already cubed, but that usually is more expensive and you may not get the freshest and best cut of meat, which is we why we prefer to buy the whole piece and cut it ourselves. As the season progresses, we will be adding more stews to the recipe list. In the meantime, good cooking and good eating with Papa’s Hearty Beef Stew a la Burgundy.