At Christmas, you want to put something festive on the table. Stew is ideal for that. You make it largely in advance, it only gets better and on the day itself you mainly have to quietly warm it up and taste it. This stew is rich in flavor, but not heavy. Red wine, tomato and gingerbread provide a full-bodied base, while a dash of vinegar keeps everything fresh. Building the dish over two days gives it time to come together. A little nuance at the end – with a pinch of Zeeland Salt Black Garlic, for example – adds some extra umami without disrupting the classic flavor.
6
Average
45 minutes to prepare and 3-4 hours to stew
Start with the meat. Pat it dry well and season generously with salt and pepper. Heat a heavy casserole with a generous knob of butter and brown the meat in portions all around. Take your time with this; this is where the base of the flavor develops. Remove the meat from the pan and set aside.
In the same pan add some butter again. Fry the onions gently until they are glazy and beginning to soften. Then add the garlic and fry it briefly, just until it begins to smell.
Now add the celery and bell bell pepper. Fry them for a few minutes so that they soften slightly and impart their flavor to the pan.
Add the tomato paste and sauté for one to two minutes. This way it loses its raw edge and becomes rounder in flavor.
Deglaze the pan with the red wine and stir well to loosen all the caking. Then add the canned tomatoes and the broth. Return the meat to the pan along with any liquid that may have been released.
Now the spices may be added: bay leaf, cloves and thyme. Also stir in the mustard and vinegar. Finally, crumble the gingerbread over the pan; it disappears slowly and provides binding and depth.
Bring to a gentle boil, turn the heat down to low and let the stew simmer gently for 3 to 4 hours, with the lid slightly tilted on the pan. Stir occasionally and watch everything come together. If the meat is tender and starting to fall apart, you’re there. Let the stew cool and set aside overnight in a cool place or in the refrigerator.
On the day itself, fry the mushrooms separately in butter, over high heat. Let them really color; this will keep them firm and give them more flavor.
Meanwhile, heat the stew slowly. Add the sautéed mushrooms and cook gently for another 15 to 20 minutes or so, allowing them to become part of the whole.
Finally, taste gently. Season to taste with salt and pepper and add a small splash of vinegar or a spoonful of mustard for some freshness, if necessary. Then it is ready to be served.
Stew pears: not too sweet, preferably with some spiciness; they provide freshness and contrast
Mashed potatoes: classic and soft, ideal for absorbing the sauce
Roasted potatoes: from the oven, with some rosemary or thyme
Celeriac or parsnip puree: slightly lighter and more refined than plain puree
Bread with a firm crust: simple, but always good with stew
Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon.
Photo credit header: © iStock – Wirestock
