The January installment of the "Caffe at Schnucks" held at Schnucks in Cape Girardeau on January 24, 2015 featured a variety of stew recipes.
Pork & Cider Stew
(adapted from Food & Wine)
3 TB butter
750-ml bottle sparkling cider
3 TB olive oil
1 qt. chicken stock
5 lbs. boneless pork shoulder
2 bay leaves
Salt and Pepper
¼ c. cornstarch
10 oz. bacon, diced
1 c. cream
1 sliced onion
3 TB grainy mustard
5 garlic cloves, chopped
2 tsp. chopped sage
3 lbs. russet potatoes
Melt butter in oil. Trim and cube pork, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned. Remove from pan and add bacon, cooking until golden. Remove and add to pork. Add onion and garlic to pan and cook over moderate heat, stirring, until golden and softened. Return pork and bacon to pan along with cider, stock, potatoes, and bay leaves, bring to a simmer, cover and gently simmer until pork is tender, about 2 hours. Discard bay leaves. Whisk cornstarch with ¼ cup water and add along with the cream to the stew. Simmer until thickened. Stir in mustard and sage and season with salt and pepper.
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Brazilian Fish Stew
(adapted from Allrecipes.com)
3 TB lime juice
2 TB olive oil
1 TB ground cumin
2 chopped onions
1 TB paprika
4 sliced bell peppers
2tsp. minced garlic
1 can (16 oz) diced tomatoes
1 tsp. salt
1 can (16 oz) coconut milk
1 tsp. pepper
1 bunch chopped cilantro
1 and ½ lbs. tilapia chunks
Combine lime juice, cumin, paprika, garlic, salt, and pepper. Add tilapia and toss to coat. Cover and refrigerate at least 20 minutes. Cook onions in olive oil over medium-high heat. Reduce heat to medium and add peppers and tilapia. Drain tomatoes and add. Pour coconut milk over. Cover and simmer 15 minutes, stirring occasionally. Stir in cilantro and continue to cook until tilapia is completely done.
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Mole Beef Stew
(adapted from Family Circle)
¼ c. flour
2 TB mole paste
3 tsp. chile powder, divided
3 c. beef broth
½ tsp. salt, divided
1 can(14.5 oz) stewed tomatoes
1 and ½ lbs. beef chuck, cubed
1 tsp. oregano
2 TB canola oil
1 and ½ lbs. small red potatoes
1 chopped onion
½ lb. baby carrots
3 cloves chopped garlic
1 can (15 oz.) hominy
Combine flour, 1 tsp. chile powder, and 1/8 tsp. salt. Dredge beef in mixture and reserve remainder. Saute beef in 1 TB oil over medium-high heat for 5 minutes, turning once. Remove and add remaining 1 TB oil, onion, and garlic and cook 3 minutes. Stir in reserved flour mixture, mole paste, broth, 1 c. water, tomatoes, oregano, and remaining 2 tsp. chile powder. Add beef, cover, and simmer over medium-low heat for 90 minutes, stirring occasionally. Halve potatoes and add with carrots and remaining 3/8 tsp. salt. Simmer additional 20 minutes until vegetables are tender. Add hominy and garnish with cilantro if desired.
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Fruit Stew
(adapted from Wendybrodie.com)
4 Granny Smith apples
¼ c. currants
3 Bosc pears
1 c. sugar
1 cup pitted prunes
2 c. red wine
½ c. dried figs
zest of 1 lemon
1 c. dried apricots
1 TB chopped candied ginger
½ cup dried cherries
4 TB butter
¼ c. golden raisins
1 tsp. vanilla
Combine all ingredients and simmer for 30-45 minutes until liquid coats back of a spoon.
