When I hear the word stew I am struck by nostalgia as I am reminded of my grandmother’s apple stew, a sweet delicacy on which I grew up. A stew is a simple dish that involves slow cooking of meats and vegetables in liquid in a closed pan. This method of cooking has been known to man from the day he discovered fire and learned the basics of cooking .The very first written record of stew being cooked is found in The Old Testament. In Genesis, Esau, with Jacob, his brother trades their father's dowry for a dish of stewed meat. (Routt, n.d.)
Americans usually use cuts of meat like shoulder meat or spare ribs which are less tender for stews. One quintessentially American style of stew is chili, a simple beef and bean stew. It is believed that chili con carne is American but it is believed to have Mexican roots, and myths include Sister Mary of Agreda, a Spanish nun in the early 1600s whose spirit wrote down the first recipe for chili con carne. Most historians agree that the earliest written description of chili came from J.C. Clopper. In the 1880s, a market in San Antonio started setting up chili …show more content…
It celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, and gentle temperament, the creamy white Charolais bulls, found around the Charolles region of southern Burgundy. (Sutter, 2013) Daube Provençale is another French stew known to be originated in the Provence region of France. These stews are miles apart from each other but still have some common ingredients, spices and cooking techniques like thyme, bay leaf, wine, beef and deglazing .Daube Provençale is a complicated stew as traditionally it includes the marination of all the ingredients expect the spices in wine and cognac which is refrigerated for 12-24 hours, it later infused with orange zest and garnished with olives. (Willan,
Americans usually use cuts of meat like shoulder meat or spare ribs which are less tender for stews. One quintessentially American style of stew is chili, a simple beef and bean stew. It is believed that chili con carne is American but it is believed to have Mexican roots, and myths include Sister Mary of Agreda, a Spanish nun in the early 1600s whose spirit wrote down the first recipe for chili con carne. Most historians agree that the earliest written description of chili came from J.C. Clopper. In the 1880s, a market in San Antonio started setting up chili …show more content…
It celebrates its roots through homage to its prized Charolais cattle. Reputed for their distinct taste, low fat content, and gentle temperament, the creamy white Charolais bulls, found around the Charolles region of southern Burgundy. (Sutter, 2013) Daube Provençale is another French stew known to be originated in the Provence region of France. These stews are miles apart from each other but still have some common ingredients, spices and cooking techniques like thyme, bay leaf, wine, beef and deglazing .Daube Provençale is a complicated stew as traditionally it includes the marination of all the ingredients expect the spices in wine and cognac which is refrigerated for 12-24 hours, it later infused with orange zest and garnished with olives. (Willan,