Learning to Use Herbs and Spices

[Guest guest]

Learning to Use Herbs and Spices:

Hearty Herbal Stews

By Brenda Hyde

Herbs can make a basic stew into a dish for company! Of course they

make a great family meal with the addition of fresh bread or rolls as

well. These recipes can be changed according to your families tastes

and what you have available as long as you use the basics of the

recipes. Experiment!

Vegetable Herb Stew

Ingredients:

2 diced carrots

2 chopped leeks

2 chopped onions

2 diced kohlrabi

1 diced celery stick

2 cloves garlic, minced

4 medium potatoes, cubed

1 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh chervil

1 cup fresh mushrooms, any variety

olive oil

3 cups vegetable or chicken broth

salt and pepper

Drizzle olive oil in a large soup pan or Dutch oven. Add all the

vegetables except the potatoes and sauté them over a low heat while

stirring. Do not brown the vegetables. Add the broth, salt and

pepper. Meanwhile, boil the potatoes, just until they are tender but

still firm. Add the potatoes to the vegetables. Wash or wipe dry the

mushrooms, chop and add them to the pot. Cook the mixture for 15

minutes, or until the vegetables are tender. Add salt and pepper to

taste, and add the fresh herbs. Serve with a good bread or rolls.

(Add other fresh herbs or substitute).

 

Herb Beef Stew

Ingredients:

2 pounds beef stew meat

1/2 cup flour

3 tablespoons olive oil

2 onions

2 carrots, chopped (1 cup baby carrots)

4 potatoes, chopped

2 tomatoes, peeled and chopped

1 clove garlic, mined

1 large bunch fresh mixed herbs, tied with a string

2 1/2 cups beef broth

Salt and pepper to taste

Coat meat in the flour, then brown in oil in a skillet. Add onions

and sauté. Place browned meat, onions, garlic and the vegetables in

large pot. Place herbs in middle of mixture (you can use any

combination such as rosemary, thyme, basil, savory, oregano, marjoram

etc-tie with kitchen string). Cover with broth, simmer for 2 hours

over low heat. Salt and pepper to taste. Makes 6 to 8 servings

 

Fish Stew with Herbs

Ingredients:

1 pound fresh or frozen haddock, cod or perch

2 tbsp. olive oil

1 medium onion; chopped

2 carrots; finely chopped

1 stalk celery plus leaves, finely chopped

2 garlic cloves, minced

28 ounce can Italian plum tomatoes, undrained

1/2 cup fish or vegetable stock or clam juice

1/2 cup dry white wine or water

1 Bay leaf

2 Thyme sprigs

1 Strip of lemon peel

1 sprig of fennel

4 black peppercorns

If frozen, unwrap fish and allow to stand at room temperature for 15

to 20 minutes, or until thawed enough to cut. With a sharp knife, cut

into 2 " cubes. Meanwhile, heat oil in a large, heavy pan. Add the

onions, carrots and celery and sauté, stirring for 3 to 5 minutes

over medium heat. Add garlic and sauté for another 2 minutes. Add

tomatoes (and the liquid), stock and wine. Tie the herbs and spices

in a piece of clean, dry cheesecloth that is gathered and tied

tightly with kitchen string. Add to the pot, and attach with string

to the pot handle. Allow the mixture to come to a boil, uncovered.

Boil 5 to 10 minutes, then reduce heat to low. Add the fish cubes and

cover. Simmer for 15 minutes or until fish flakes easily with a fork.

Makes 4 to 5 servings.

 

Beef and Herb Stew

Ingredients:

1 pound beef stew meat, cut in 1-inch cubes

1 tablespoon all-purpose flour

1 teaspoon salt

dash of pepper

1 tablespoon olive oil

1 medium onion, sliced thinly

1/2 cup herb vinegar or wine

1 medium rutabaga, peeled and diced

3 large carrots, peeled and diced, or baby carrots

1 tablespoon minced parsley

1/4 teaspoon dried marjoram leaves, crushed

1/4 teaspoon dried thyme leaves, crushed

2 tablespoons all-purpose flour

Coat beef cubes with mixture of 1 tablespoon flour, 1 teaspoon salt,

and pepper. In 3-quart pan brown beef cubes in oil; add the onion,

vinegar, and 1 cup water. Cover and simmer over low heat until meat

is tender, 30 minutes. Blend 1/4 cup cold water and the 2 tablespoons

flour with a fork and add to stew mixture. (You can use 1 tbsp.

cornstarch also) Cook and stir till mixture is thickened. Serves 4 or

5. This is good served along side buttered new potatoes or with

homemade rolls.

 

About the author:

Brenda Hyde is a wife and mom to three living in the Midwest United

States. She is also editor of OldFashionedLiving.com.