Oh how beautiful a fresh pot of stew is on a cold night (that was the case we had this meal). Irish Guinness Stew is a classic and is comparable to France’s Boeuf Bourgignon (which you can find here).
The origins of Irish stew were thought to contain mutton otherwise known as older sheep. Due to its tougher consistency it was cooked for long durations of time, otherwise known as stewing or the nowadays slow cooking! According to Alan Davidson, a food expert/historian using neck or shank meat on the bone was thought to add more flavor. The very first stews primarily was made up of mutton, beef, or lamb, potatoes, and onions.
Over time other hearty veggies and herbs were added along with the well loved Guinness stout. The stout of course is characteristic of Ireland, the alcohol evaporating over time during the stewing process. The contribution Guinness brings is unmistakable. Another way to really pack in flavor is by browning the meat and scrapping any stuck bits from the bottom of the pot.
The recipe Ian used can be found here. He thought the recipe was straight forward and was enjoyable to see all the elements come together.
Ian served up a very hearty stew full of rich flavors and a variety of vegetables. The flavor was more “complex” and allowed for the perfect opportunity for bread dipping.. if only we had bought bread 🤷♀️Either way it got high marks with 9/10!
Portugal, a southern European country is found on the Iberian Peninsula. It neighbors Spain and the Atlantic Ocean making it a hot surf spot. It is one of the oldest countries of Europe dating back to 1200 BC and is home to the oldest library in the capital Lisbon. Portugal is a large producer of Port Wine and cork (makes sense), one of the largest in the world! Other than surfing you can explore historical sites and take in the breath-taking views.
From Portuguese travel they developed a distinguished cuisine full of flavors from around the globe. The cuisine of Portugal is influenced by the spice trade of Asia, flavors and seasonings Europe, Africa, and South America. Some of the food comes from the region of Portugal with utilization of the Atlantic waters for fresh seafood. Kale, chicken, sausage, rice, cod, sardines, and olives are some of the more common ingredients found in Portuguese cooking, some of which are in this dish. Today I prepared caldo verde soup which is a hearty combination of chouriço sausage, kale, beans, and veggies. As you can see I substituted chorizo instead (no downfall there). The recipe can be found here.
Come to find out my chorizo would break apart into tiny bits once I added it to the stew. I would say that was the only downfall to the meal. It was pretty simple to follow the recipe and didn’t take too long to make. Just look at those colors!
We thought this soup had a nice balance of spicy and citrus flavors. The lemon zest definitely paired well with the creaminess of the broth. I loved the nice variety of veggies and overall thought the soup was hearty and savory. You could also do without the sausage and still have a wonderful meal. We would make this one again and rated it 8.25/10!
Back to Europe we go! Today we are in Hungary, a central, landlocked country found next to Romania, Slovenia, Slovakia, Austria, Croatia, Serbia, and Ukraine. Hungary is one of the older countries of Europe and came to be after the fall of Roman Empire in 897. Thermal Springs are are a big deal here and are known for their healing and cleansing properties. There are here over 1,300 in the entire country, some being an outdoor attraction and others in luxurious bath houses. Many well known composers call Hungary their home including Franz Liszt, György Ligeti, and Béla Bartók. I don’t know about you but I think I’m Hungary for more 😉
Hungarian or Magyarian cuisine often includes paprika, onion, black pepper, and other spices to make their dishes flavorful. The focus of each meal is well seasoned meat and vegetables and the use of fresh dairy and baked goods. Their national dish goulash is a one pot dish that was traditionally cooked over an open flame consisting over various vegetables, beef or beans seasoned with the above spices. Goulash gets its name from the Hungarian word gulyás for cow herder since they were the inventor of this meal. The goulash I am making today is vegetarian and using beans to substitute the meat (which was traditionally done when beef was scarce. You can find the recipe here.
I made a few alternations to the recipe to make my life easier and to match the authenticity. I used liquid smoke once again to capture the smokiness it would have had if cooked traditionally and instead of grinding my caraway seeds I let them steep in a tea bag will the stew was cooking (pictured bellow)! Pro tip, make your on veggie broth (pictured above) by using veggie scraps will you are prepping! Make sure to compost them when you’re done 😁
We thought the stew was spicy, smoky and had a nice tomato-based broth. You could almost say it had a barbecue like flavor! It had a hearty mixture of vegetables which made me think of how this would be a great fall or winter meal. We thought it was worthy of a 7/10 rating.
Next we make something truly unique in Bhutan, see you then!
For day 3 we made moqueca, a seafood stew that is traditionally cooked in a terracotta casserole dish. With its Brazilian origin you understandably find lime, garlic, and cilantro to season the dish up. You serve this stew with a side of white rice and garish with a lime wedge and fresh herbs. Typically a fish component accompanies the shrimp, but the fish I bought went bad (although the date was good).. not cool Hannaford! If moqueca entices you, you can find the recipe here.
It was important to allow the shrimp to sit in the lime/ginger marinade for at least 30 minutes prior to cooking. This was another great weeknight meal that took little time and mostly was a “sit and wait” method. I was able to utilize the shrimp shells to make fish stock while they were marinating.. I highly recommend this to save money. Just throw it in the freezer and you’re good for another seafood chowder or stew!
Oh man this was great. This super creamy and warming broth paired well with the shrimp and veggies. Also a new enjoyable combination of basil and cilantro was discovered. There was nothing bland about this stew (which seems to be an issue 50% of the time) and we felt it was a new refreshing way to enjoy shrimp (no fish was needed). We thought it was deserving of a 9/10.
Welcome back! Day two in Brazil consists of a garlicy mixture of pork, short ribs, bacon, and beans… we are making feijoada! Feijoada (fay-jwa-da) is a traditional black bean stew that originated when slaves would combine the plantation owners leftovers with black beans to make a stew. This dish is a symbol to Brazil’s past and is enjoyed by citizens of all social classes.
The recipe I used was a slow cooker approach after all the meat was browned. Over time each element was added to the crock pot to slowly cook down to a savory party in your mouth! Yes it smelled like heaven in the kitchen and I did not feel guilty with all of the fatty meat slow cooking to perfection. I opted to use canned black beans for time and simplicity sake. The recipe can be found here.
Another hit here in Brazil! This garlicy, meaty meal was bursting with flavor. The addition of the orange slices gave the dish a bit of sweetness and acidity which we appreciated. We both drizzled the top with orange juice and decided to get a bite of the orange with the rest of the savory dish. We already knew beans and bacon were a powerful duo, but garlic amps it up! We thought this meal was worth an 8/10.
We are back in the Caribbean visiting the islands of Grenada. Grenada is made up of one larger, main island and surrounding smaller islands. It is also known as the “spice isle” due to the abundance of spice plantations on the main island. Some of these spices include allspice, nutmeg, turmeric, bay leaves, cinnamon, cloves, and ginger. Nutmeg is the most abundant here and is even featured on the country’s flag. Rum is another famous export of this mighty Caribbean country, that being said it is safe to say they know how to make a mean fruity rum drink (my drink of choice). This country is additionally known for its stunning beaches, beautiful botanical gardens, and refreshing waterfalls.
The cuisine of Grenada as one might expect is full of spice and local produce. Seafood and various farmed meats are often included in meals as well. The national dish of Grenada is oil down, a very ambitious and traditional dish that includes several ingredients I couldn’t get my hands on such as breadfruit, pig tails, and taro leaves. I opted out to make a chicken stew inspired by a traveler’s visit where they ate this in a Grenadian’s home. The recipe can be found here.
The meal was pretty straight forward and allowed for me to multitask while it simmered away. It’s great to have those meals where you just throw all the ingredients together in a pot and voila you’ve got a meal! I had a difficulty time removing the skins fully from the thighs, but I feel it gives the broth a little more flavor.
YAY another amazing dish! This meal was insanely savory, delicious, and well-seasoned. There was a nice sweetness coming through with the ketchup and caramel. Although my dish came out a little more stew-like than the recipe it allowed us to appreciate a spicy and comforting broth that is by far the best broth I have ever had! Of course the chicken was fall off the bone tender and melted in your mouth.
We highly recommend this dish and rate it 9/10. We hope you try this one and let us know how it goes!
It is an exciting week here at The Messy Aprons- we have arrived in France! I absolutely love French food (and wine) and can not wait to try cooking some classic French dishes. Before I dive into today’s meal I want to talk about a little more about France.
France is part of Western Europe and actually is the largest European country. It also is the most popular place to travel in the world, Paris being a top destination. France is well known for its top notch wine and cuisine along with incredible historic museums and culture. There are several French inventions that we use on a daily basis such as the stethoscope, braille, pasteurization, food preservation/tin cans, and sewing machines to name a few. Above is a picture of a medieval castle complete with water mote in Nantes, France. Nantes is were my ancestors originate from and I have a special dish dedicated to that region to finish our week!
Calling Julie and Julia fans- I channeled my inner Julia Child today when making her adored Beef Bourguignon! I definitely watched the movie the night prior to get me in the right spirit! This hearty beef stew originates in the province of Bourgogne, France where wine and beef are high quality. This dish dates back to medieval times as a common peasant food. They would combine tougher pieces of beef with vegetables cooking for long periods of time in order to save meat that may had gone to waste. Fast forward to the 1960s when Julia Child put her own spin on the dish. This recipe can be found here and to watch Julia make it herself you can find the video here. Since I don’t own a Dutch oven I opted to slow cook mine on high (this is around 300 degrees depending on your model/make) for the same amount of time.
Boeuf Bourguignon is a timely process that consists of slow cooking dried beef (key step!) that has been browned in butter then bathed in a red wine sauce.
Shallots and mushrooms are prepared separately and added into the dish once the slow cooking is complete. The red wine is an important element which brings a rich flavor to the meal. You better believe your kitchen is going to smell like a slice of French heaven by the time you’re done!
I referenced Julia’s video and recipe to get a better understanding of how to process each aspect of the meal. Julia suggests slitting the bottom of each shallot of making a small “x” prior to cooking them so they will stay whole. I simmered mine in beef stock as the recipe suggested.
As for the mushrooms I followed Julia’s video once again, taking care to wash and dry the mushrooms as she does. I will admit I am not a mushroom fan, but I was hopeful that the lovely wine sauce would help distract me from the texture.
I served my stew with a French baguette, side salad, and a glass of that red wine (obviously!). It was so savory and delicious, each part of the stew melting in our mouths!
The red wine brought a unique yet very appreciated flavor and it was well seasoned. I have to admit I did not like mushrooms, but after having this meal my mind has been changed. I mean how could something taste bad after being sautéed in butter?
We rated this dish 8.25/10 and I would definitely make it again! Next we will try another peasant dish.. the well known ratatouille!