Stew with Beer or Wine
Nov 2019 update 2021
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(not sponsored) More often I make stews or simmer dishes. Cause I lived in the city of Zwolle for 5 years, this time I want to test this new herbal mix before I continue experimenting. The " Zwolsche stew " herbs ( Dutch : Zwolsche Stoof Kruiden ) I used in this recipe you can buy at any Dutch supermarket for around 3.90 euro for 90 grams.
Ingredients of the spice mix: Tomato, smoked bell pepper, onion, cinnamon, 7% clove, black pepper, bay leaf, garlic, mustard seed, allspice, coriander seed, nutmeg, 2% anise seed, cumin seed, carrot pieces, cayenne pepper, rose petal. Contains no added salt.
The base of this recipe was invented by French soldiers who had nothing left to eat. They had horses, wine and onions. Acids in the wine softened the tough horse meat. Now it's a classic recipe. That's how I saw a French top chef. He put a 4-kilo shank in a large cast-iron pan an added 4 liters of red wine. Let it simmer very gently for 48 to 72 hours. The meat fell apart and the wine was thickened to a thick sauce.
Recipe from Euroma itself: Zwolsche Stew with wine and boullion:
- 850 grams of beef (or ribs) beef
- 1 leek / 1 onion / 1 carrot
- 1 to 2 tablespoons of Zwolsche stew herbs
- 1 jar of onion onions
- 4 tablespoons of Balsamic vinegar
- 2 dl of red wine
- 6 dl beef broth
- sunflower oil (or olive oil) + 150 grams of butter (or less)
Preparation: Finely chop the leek and carrot and chop the onion. Cut the meat into pieces of approximately 2 cm. Heat in a pan with oil and fry the meat until brown. Remove the meat from the pan. Bake the finely chopped vegetables. Deglaze this with red wine and let it evaporate a little. Add the Balsamic vinegar, Zwolsche Stew herbs and the fried meat. Add the stock and put the lid on the pan. Let the meat simmer for about 3 hours, over low heat. Stir very regularly and keep stirring well over the bottom. Add the butter to the meat and let the stew simmer for a while. Finally add silver onions and heat for a minimum of 10 minutes.
Recipe from Euroma itself: Zwolsche Stoof with brown beer:
1 kilo of ribs
2 cloves of garlic
2 large onions
2 tablespoons apple syrup
1 bottle of dark beer (eg Leffe)
1 to 2 tablespoons of Zwolsche stew herbs
Preparation: Use a large pan. Cut the meat into coarse pieces, then use pepper and salt. Then flour it and fry it, together with the onion and garlic. Then add beer, the apple syrup and the Zwolsche stew herbs. Let simmer until the apple syrup is dissolved and then let it simmer as gently as possible on the lowest possible level. Stir very regularly and keep stirring well over the bottom. As beer I used Leffe Brown, according to the manufacturer a "roasted aroma with hints of caramel". The stew became delicious.
For a stew you can use chicken fillets / bovine suction / rib flaps / fricandeau / ham on the bone or beef.
Now you can use beer, wine or port, whether or not diluted with bouillon. In this example I use water:
Ingredients :
- 500/600 gram of chicken fillets.
- 1 to 2 tablespoons "Zwolsche stew" herbs.
- 1 pinch of black pepper, or piri piri or sambal.
- some garlic - to taste.
- 1 teaspoon Turmeric.
- 1 to 2 teaspoons of ginger.
- 1 to 2 tablespoons apple vinegar.
- 1 to 2 tablespoons balsamic vinegar.
- 1 to 2 tablespoons soy sauce
This last will change the structure of the chicken.
Some even might think it's beef.
Preparation: 1) Cut the chicken into small cubes or strips. Mix it with the above and let it marinate, for at least 30 minutes. Stir well every 5 minutes. 2) Do not use oil or butter for this: Pour water into the pan, just until the meat is covered. Bring to the boiling point for 1 minute. Then simmer as soft / low as possible till the meat is soft enough. On the 1st and 2nd day, after I let this simmer, I take a portion of meat and make a sate-sauce or add the meat to my meal. On the 3rd day I use the remaining moisture, sometimes with leftover meat, as the basis for a vegetable / tomato soup.
If you use beer, take a large pan. It can start to foam.
Important to keep stirring well and regularly, if necessary every 5 minutes
In these photos, it simmered for 3 and 6 hours at the lowest possible volume on the smallest gas burner. Two red onions have been added in the last hour. The chicken looks like beef, and spontaneously falls apart, when you touch it.. For direct consumption: You can add vegetables, onions or potatoes during the process. Do not throw the vegetables in immediately, they will grind. Add a teaspoon of butter in the last 10 minutes. Tip: Is the sauce too thin : Add 1/2 tablespoon of fried onions (eg from GoTan) in the last few minutes. The sauce will thicken. Keep stirring well over the bottom
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