Pugliese Style Stew Recipes

FIRESIDE BEEF STEW

Steps:

• Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
• Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
• Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.

PUGLIESE STYLE STEW

Steps:

• Cut lamb into small pieces.
• Slice onion and saute it together with lamb in a good amount of olive oil.
• Let the lamb brown, add flour and stir well.
• Add wine, juice of 2 lemons,chopped parsley, pepper to season and peeled tomatoes.
• Cook at low heat stirring often for I hour or until lamb is tender.
• Serve hot on a bed of shell pasta.

SMOKEY DUVEC (BALKAN-STYLE STEW)

Steps:

• Cook the rice according to packet instructions.
• About 30 minutes before the end of the rice cooking time, start cooking the potatoes; bring to the boil and boil them for about 5 minutes.
• While the potatoes are cooking and rice continues to cook, chop the onion and garlic and fry in a large saucepan for about 4 minutes.
• Chop the peppers and tomatoes, add them to the pan and stir in the tofu, mixing everything together; drain the par-boiled potatoes and add them too; stirring constantly continue to fry the ingredients for a few minutes.
• Pour the vegetable stock into the pan, bring to the boil then lower the heat, cover and leave to cook for about 5 minutes, stirring occasionally.
• Stir in the cooked rice, peas and black pepper; the peas will reduce the temperature of the stew so bring the contents of the pan back to a healthy simmer, then cook for another few minutes over a low heat.
• Serve sprinkled with parsley.

KERALA STYLE STEW

Steps:

• Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season meat with salt and pepper. Working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
• Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
• Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Stir in coconut milk.
• Divide among bowls. Garnish with cilantro.

PUGLIESE BREAD

Steps:

• Mix flour, 3 cups water, and yeast together in a large mixing bowl. Knead vigorously on a lightly floured surface; dough should be sticky and wet. After 10 minutes, add salt. Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.
• Lightly coat the interior of a large mixing bowl with olive oil; make sure the bowl is at least 3 times larger than the dough. Set dough in bowl, and let rise until it triples in volume, 2 to 2 1/2 hours.
• Heat the oven to 500 degrees.with a baking stone or a baking cloche. Meanwhile, divide dough in half, and form two ovals or rounds. Allow to sit on generously floured parchment paper or dish towel. Let dough double in size, about 45 minutes.
• Invert dough onto heated baking stone or cloche, then score deeply with a razor or a sharp knife, making three slashes, each about 2 inches long. If you have a baking cloche, cover it immediately with the bell. If using a baking stone, you need to add moisture to the oven for at least 20 minutes of the baking process; place a pie pan filled with ice cubes on the floor of the oven to produce steam, and refill with more ice as necessary. Bake dough for 20 minutes.
• Remove the bell or moisture source, and lower temperature to 425 degrees. Bake until crust is a rich brown, about 25 minutes more.