As of: February 2, 2024 4:27 p.m
Whether it’s a turnip or pea stew, hearty with meat, vegetarian with lots of vegetables or exotic with coconut: stews taste good to almost everyone and are easy to prepare. Many also freeze well.
Stews are one of the most popular dishes, especially in the colder seasons, because they warm you from the inside and are easy to cook: all the ingredients simply come together in one pot. Classics such as lentil or pea stew cook for a relatively long time so that the legumes become soft. For stews with lots of fresh vegetables, however, the cooking time should be shorter or the vegetables should only be added at the end.
Reheat and freeze stew
Stew is ideal for cooking in large quantities because it often tastes even better when warmed up the next day when it is well cooked. It also freezes well. Allow the stew to cool completely and fill it – preferably in portions – into containers that are as airtight as possible. It lasts like this for several months. However, not all ingredients are equally suitable for freezing. Potatoes, for example, change their consistency and the aroma also suffers. Soft vegetables quickly become mushy after defrosting. Stews with firm vegetables such as beans, peas or carrots are more suitable.
Prepare stews with meat or vegetarian
Typical ingredients in traditional stews are vegetables and meat, usually beef or pork, sometimes lamb. Meat or bacon is usually first fried with onions and then poured with plenty of broth. Later, depending on the recipe, different types of vegetables are added, such as potatoes, leeks, carrots, beans or legumes such as lentils or peas. Sausages or hearty pieces of sausage are also a popular addition.
Further information
The preparation is simple, but takes time. Fried boiled sausage is particularly tasty as an accompaniment. Recipe
For vegetarian stews you can simply leave out the meat and use vegetable broth. A traditional North German dish is Schnüsch: The special thing about the vegetable stew is that it is thickened with a milk and cream roux.
Further information
The vegetable stew is a North German classic. It is prepared with lots of fresh vegetables, herbs and milk. Recipe
Turnip stew: classic with possible variations
Long reviled as poor people’s food, turnip stew is now a popular classic again. Instead of traditionally with pork belly, potatoes and carrots, you can also slightly orientate the stew and prepare it with chickpeas instead of potatoes. This variant is refined with the oriental spice mixtures Baharat or Harissa and lime juice.
Further information
Chili, ginger and turmeric give the stew color and fiery taste. Meat and layered cheese cream taste good with it. Recipe
Chickpeas, which have been soaked the day before, are added to the aromatic stew with Arabic spices. Recipe
Minestrone, solyanka, borsch: international stews
Stews are anything but boring home cooking, but can be varied in many ways. They are also often served in the kitchens of other countries: for example in Italy as minestrone or as borscht with white cabbage and beetroot in Eastern Europe. Soljanka also comes from Eastern Europe: the stew with peppers and sausage gets its typical sour note from pickles and also had a long tradition in the GDR. The Mexican bean stew chili con carne with minced meat or sin carne in the vegetarian version is popular at parties because it is very easy to prepare, even in large quantities.
Further information
The Zatar spice mixture with lots of wild thyme gives the light vegetable soup a special touch. Recipe
Star chef Dirk Luther flavors his hearty stew with fresh coriander. Recipe
A great stew for the whole family. The meatballs simply cook in the pot with the vegetables. Recipe
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02/04/2024 | 4:30 p.m