Belgian Stew with Ale

With our frigid temperatures this week, it really felt like a good day for some hearty stew for dinner.  I have been making this same stew for many years. I originally got the recipe out of the newspaper most likely in the 1990's but have modified it over the years. It was originally called "Epicure's Belgian Beef Stew with Ale" adapted from Chef Bridget O'Connor, Epicure, but had leeks, and turnips in it which I don't keep on hand so have never have used either.  Luckily I usually have some dark beer on hand!  You can use any brand.  It can be made with venison or other game meat also.  Tonight I used some chuck steak I accidentally bought.

Here is my rendition of the original recipe:

4 T vegetable oil

2 medium onions thinly sliced

1 lb stew meat (beef or venison) cut into 1 inch cubes

½ t white pepper

½ t salt

1 T dried thyme

4 T flour

5 c beef stock, broth or bouillon

1  bottle of Samuel Adams dark ale

1 bay leaf

3 celery stalks sliced

5 potatoes- Yukon gold- scrubbed and cubed

5 carrots peeled and chunked

10 medium mushrooms sliced

In a large thick bottomed pot heat the oil over medium low heat, sauté the onions stirring occasionally until browned and caramelized, up to 45 minutes.  Add the meat, white pepper, salt and thyme, turn the heat up to medium  and continue to sauté until browned, 5-8 minutes.  Turn the heat down to low, sprinkle in the flour and cook stirring for 3 minutes.

Slowly stir in the stock followed by the ale and the bay leaf. Bring to a boil and simmer for 15 minutes.  Add the celery, carrots and mushrooms.  Simmer for 1 hour or until the meat is tender.  Add the potatoes and simmer until they are soft and the stew is thick.  Remove the bay leaf and discard.   I sometimes thicken the sauce by adding a mixture of 2 T corn starch in 3T cold water.  I add it to non boiling soup, stir constantly while adding and while bring it back up to a boil.   This recipe makes about 4 servings.

 The news paper clipping notes this recipe is recommended for the beginning cook.

Salmon Chowder

When we grill salmon we always make more than we need for dinner to have some left over.  Then we put dibs on the amount we want for then next days plans.  Chris wanted some for a salmon salad sandwich, I love to make salmon dip but tonight it was for Salmon Chowder.   So I sent Chris to the store with a shopping list to get a few things we needed to make the Chowder for dinner.  He did not get what "1 qt 1/2 and 1/2" meant so didn't get any.  Luckily we had some whole milk in the fridge so used that instead tonight, but half and half really is much better and whole cream makes it even thicker.  This is an original recipe I came up with
Salmon Chowder Recipe

2-3 T olive oil

2 cloves of garlic

1/3 of an onion

3 small carrots

3 ribs of celery

3 leaves of fresh basil

3 cups of water

3 large red potatoes

3 chicken bouillon cubes

1 t dill weed, I just sprinkled it so am not sure of the exact measurement.

2 cups flaked cooked salmon (best if using high quality salmon, like left over grilled fish)

1 qt half and half

Pour the olive oil in a stock pot and add chopped garlic, onion, carrot, celery and basil.  I use the pampered chef chopper to chop all of the above fairly fine.  Cook in the olive oil until the onion and carrot are cooked and soft.  Add 3 cups of water , the bouillon cubes and diced potatoes.  Cook until the potatoes are done.  Add dill weed, salmon (be sure and take all the bones out of the salmon) and half and half.  Heat until warm then enjoy!

I served it with Parmesan garlic toast.  Normally I would serve it with a french bread baguette, but Chris had trouble finding that at the store also and came home with a loaf of sour dough bread which worked just fine also.