Learning to Use Herbs and Spices

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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.