Please refer to my Boeuf bourgignon post!

SKC winter stew
Yes, this comes from Arabia, and though a desert, temps can dip below zero in winter (especially at night).

Lamb or beef bones (what you can get for flavor)
I lb lean beef or lamb
I onion chopped
2 cloves garlic
3 fresh chopped tomatos
1 can of whole tomato
I potato diced
a portion of squash (pumpkin will do) diced
1 tsp ground cumin
1 tsp ground corriander
3 tsp olive oil
1 tsp flour
few strands of saffron soaked in 1/4 cup cold milk
salt and pepper to taste.

Boil the bones vigorously for ten minutes. rinse with cold water and return to pot and boil with salt and pepper and any spice that is to your liking. You can add one whole peeled onion and two crushed cloves of garlic. Let simmer for an hour. discard bones and keep broth.

fry onions in olive oil. add meat and fry for ten minutes. Add garlic and and fry for 3 minutes. sprinkle with cumin, corriandar and the flour. Add tomatoes (fresh and can). Cook on medium heat for five minutes. Add broth and the saffron. Let stew for an hour on low heat. Add potatoes, squash, and any vegetable you fancy that takes a while to cook. 30 minutes later you can add any green vegetable you like (eggplant, zucchini, peas, etc.) and cook for 15 minutes. Salt and pepper to taste.

Note: it is best to put in copper or oven proof pot and cook in oven. The dish can be served with pita bread dipped or steamed rice. If you go for rice, keep an bit of the saffron and add to steaming rice to give flavor and color.

enjoy.

Haven't been around much lately so am catching up on all the changes around here. One thing does have me in a stew though...is Thomas Rogers still around ? ...if you guys don't want him anymore can I have him?

i'm just coming to realize i have a food story for every topic you guys throw out. hmm. kitchen-phobic, traumatized by food since birth ... i'm picky and so are my kids. hmmm. never thought i'd be answering these open calls. but i have a stew -- and it so did not come from my mom!

Ahoy, Mates!

I am delighted to contribute my own recipe, which I first concocted while cruising out of Hawaii:

SPAM STEW

8 cans of Spam
1 can of Chicken, Beef, or Vegetable Broth
1/3 cup of Flour
Any old vegies laying around in the 'fridge
A mess of ketchup (mustard too, if you like)
Salt to taste (although Spam is already quite salty)

Do the usual stew thing in regard to cooking.

Then enjoy!

RCM

Just want to make sure that everyone realizes that to enter, you need to post your submission on your blog (and tag it SKC winter stew), not in the comments to the Open Call.

@Tijo
Thomas Rogers is now writing about books and food for Salon.

Good and good for you stew

1/2 lb. sliced bacon

1 sweet Italian sausage

1/2 large onion, chopped

2 large cloves garlic

1 1/2 quart chicken stock (approx.)

2 large white "new" potatoes, scrubbed and cut into 1/2" pieces (leave peel on for best nutrition)

2 large carrots, scrubbed and sliced into 1/4" coins

1 bunch kale, cleaned, tough part of stems removed, cut crosswise into 1" ribbons

Parsley, salt, pepper, grated Parmesan cheese



Chop the bacon, cook slowly in a large soup pot. Remove casing from sausage, form meat into small balls, add to bacon and cook until meats are browned. Remove the meat and set aside. Drain most of the fat and discard. Cook the onion in the soup pot until softened and slightly browned (add a little olive oil if you are inclined), then add minced or crushed garlic, allow to cook for a minute or two. Add broth, potatoes and carrots, bring to boil and cook until potatoes start to break up. Use a potato masher to break up potatoes and carrots, leaving some chunks. Add kale, return to boil, and let simmer at least 10 minutes. Add fresh or dried parsley, dill weed, and salt and pepper to taste, then add the cooked bacon and sausage meat just before serving. Sprinkle with grated cheese if desired. Yum!