Roman Stew Recipes

Steps:

• Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
• Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
• Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
• Cover and cook for 1 hour. Add a little water or broth if needed.
• Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.

Steps:

• In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
• Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
• Pour the tomatoes and the wine over the beef and vegetables.
• Cover the slow cooker, and cook on low for 7 to 8 hours.
• If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.

Steps:

• Coat the beef cubes in the seasoned flour.
• Heat the oil in a large casserole dish.
• The dish must be flame proof.
• Add the bacon pieces and fry until they are crisp.
• Transfer them to kitchen towels to drain.
• Add the onion, garlic and celery to the casserole and fry until the onion is soft.
• Add the beef cubes and fry until evenly browned.
• Stir in the marjoram and bacon, and pour over the wine and stock.
• Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
• Moisten the meat with a little more stock if it becomes too dry.
• The stew is done when the beef is tender and the sauce very thick and dark.
• Serve at once.

Steps:

• Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
• Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
• Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
• Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Steps:

• Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
• Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
• Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.