{"id":20746,"date":"2024-10-24T07:39:00","date_gmt":"2024-10-24T05:39:00","guid":{"rendered":"https:\/\/myhome.at\/?p=20746"},"modified":"2024-08-28T15:41:59","modified_gmt":"2024-08-28T13:41:59","slug":"autumnal-pots-soul-warmers-with-tradition","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/autumnal-pots-soul-warmers-with-tradition\/","title":{"rendered":"Autumn stews: soul warmers with tradition"},"content":{"rendered":"\n

When the days get shorter and the temperatures cool down, there are few things as comforting as a steaming stew.\nThis nutritious dish has a long tradition in many cultures and is an indispensable part of our kitchens, especially in fall and winter.\nBut why do we love stews, especially in the colder months?\nAnd how has this dish evolved over time? <\/em><\/p>\n\n

Stews have a special ability: they provide warmth and comfort.\nIn the cooler months, when nature retreats and the cold winds sweep around the houses, we long for food that warms us from the inside out.\nStews fulfill this need perfectly: they are rich, hearty and the long cooking time allows the ingredients to develop a harmonious depth of flavours that give us a feeling of comfort. <\/p>\n\n

In addition, stews are particularly practical in the cold season because they are easy to prepare, keep for a long time and are often cooked with seasonal ingredients such as root vegetables, pulses and meat, which are abundantly available in fall and winter.<\/p>\n\n

The origins of stew: a dish for everyone<\/strong><\/h3>\n\n

The stew is as old as cooking itself: Even in ancient times, people used pots to prepare simple, nutritious meals.\nThe basic idea of a stew is universal: different ingredients are cooked in a single pot over a long period of time, resulting in a hearty and nutritious dish. <\/p>\n\n

In the Middle Ages, stews were a staple food for the poorer population, especially in Europe.\nPeople used what they had available: vegetables from the garden, leftover meat, grain.\nA stew was not only filling, but also an economical way of stretching food and using up leftovers. <\/p>\n\n

While stews were often considered “poor people’s food” in the past, over time they also became popular in more sophisticated circles.\nIn French cuisine, for example, the “pot-au-feu” developed into a classic stew that is still considered a national dish today. <\/p>\n\n

And yes, acting legend Bud Spencer was also a great lover of stews.\nIn his films, he was often seen with a huge pot of beans, which he devoured with great appetite.\nThese scenes have given stews a certain cult status in pop culture. <\/p>\n\n

<\/p>\n\n

\"Stew,
Bud Spencer loved them too: stews with beans<\/figcaption><\/figure>\n\n

Stews in the past and today<\/strong><\/h3>\n\n

In the past, stews were often simple, rustic dishes.\nThey were cooked in large cauldrons over the fire and usually consisted of a few local ingredients.\nTraditional stews were nutritious and filling, but their recipe often depended on the availability of ingredients. <\/p>\n\n

Today, stews have evolved into a versatile and creative meal.\nWhile the basic idea has remained the same, there are now countless variations, ranging from traditional home cooking to gourmet versions. <\/p>\n\n

Modern stews use a wider range of ingredients and spices, inspired by cuisines from all over the world.\nThere are also more and more vegetarian and vegan options that meet the needs of today’s food trends. <\/p>\n\n

The most popular ingredients for stews<\/strong><\/h3>\n\n

Stews are as diverse as the cultures from which they originate.\nNevertheless, there are some ingredients that can be found in many stews: <\/p>\n\n

    \n
  1. Root vegetables:<\/strong> carrots, potatoes, parsnips and celery are classic ingredients that add sweetness and substance to the stew.<\/strong> <\/li>\n\n\n\n
  2. Pulses:<\/strong> Beans, lentils and peas are an excellent source of protein and make the stew particularly nutritious.<\/li>\n\n\n\n
  3. Meat:<\/strong> Whether beef, pork, lamb or poultry – meat gives the stew a deep, hearty note.<\/li>\n\n\n\n
  4. Cabbage varieties:<\/strong> White cabbage, kale and savoy cabbage are indispensable in many traditional stews and give the dish a strong, earthy note.<\/li>\n\n\n\n
  5. Spices:<\/strong> Bay leaves, thyme, rosemary and pepper are commonly used spices that add flavor and depth to the stew.<\/li>\n<\/ol>\n\n

    Three recipes for the fall<\/strong><\/h3>\n\n

    We have selected three delicious stew recipes for you that are perfect for the chilly season.<\/p>\n\n

    Classic beef stew<\/em><\/strong><\/p>\n\n

    Ingredients:<\/strong><\/p>\n\n

      \n
    • 500 g beef (shoulder or breast), cut into cubes<\/li>\n\n\n\n
    • 4 potatoes, peeled and diced<\/li>\n\n\n\n
    • 3 carrots, cut into slices<\/li>\n\n\n\n
    • 2 onions, diced<\/li>\n\n\n\n
    • 2 cloves of garlic, finely chopped<\/li>\n\n\n\n
    • 1 liter beef broth<\/li>\n\n\n\n
    • 2 bay leaves<\/li>\n\n\n\n
    • 1 tbsp tomato puree<\/li>\n\n\n\n
    • 2 tbsp olive oil<\/li>\n\n\n\n
    • Salt and pepper to taste<\/li>\n\n\n\n
    • Fresh thyme to garnish<\/li>\n<\/ul>\n\n

      Preparation:<\/strong><\/p>\n\n

        \n
      1. Heat the olive oil in a large pan and sear the beef until it is browned on all sides.<\/li>\n\n\n\n
      2. Add the onions and garlic and saut\u00e9 briefly.<\/li>\n\n\n\n
      3. Stir in the tomato pur\u00e9e, then add the beef stock.<\/li>\n\n\n\n
      4. Add the potatoes, carrots and bay leaves to the pan and bring everything to the boil.<\/li>\n\n\n\n
      5. Reduce the heat and simmer the stew, covered, for about 1.5 to 2 hours until the meat is tender.<\/li>\n\n\n\n
      6. Season to taste with salt and pepper and garnish with fresh thyme before serving.<\/li>\n<\/ol>\n\n

        Italian bean stew with pancetta<\/em><\/strong><\/p>\n\n

        Ingredients:<\/strong><\/p>\n\n

          \n
        • 200 g pancetta, diced<\/li>\n\n\n\n
        • 2 tins of white beans, drained<\/li>\n\n\n\n
        • 4 tomatoes, diced<\/li>\n\n\n\n
        • 1 onion, finely chopped<\/li>\n\n\n\n
        • 2 cloves of garlic, chopped<\/li>\n\n\n\n
        • 1 carrot, cut into small cubes<\/li>\n\n\n\n
        • 1 stalk of celery, cut into slices<\/li>\n\n\n\n
        • 750 ml chicken soup<\/li>\n\n\n\n
        • 2 tbsp olive oil<\/li>\n\n\n\n
        • 1 teaspoon dried oregano<\/li>\n\n\n\n
        • 1 tsp dried basil<\/li>\n\n\n\n
        • Salt and pepper to taste<\/li>\n\n\n\n
        • Freshly grated Parmesan cheese to serve<\/li>\n<\/ul>\n\n

          Preparation:<\/strong><\/p>\n\n

            \n
          1. Heat the olive oil in a pan and fry the pancetta until crispy.<\/li>\n\n\n\n
          2. Add the onions, garlic, carrot and celery and saut\u00e9 for about 5 minutes.<\/li>\n\n\n\n
          3. Add the tomatoes and spices and saut\u00e9 briefly.<\/li>\n\n\n\n
          4. Add the beans and chicken soup to the pan and bring everything to the boil.<\/li>\n\n\n\n
          5. Reduce the heat, cover and simmer the stew for about 30 minutes.<\/li>\n\n\n\n
          6. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese.<\/li>\n<\/ol>\n\n

            Vegetarian sweet potato and lentil stew<\/em><\/strong><\/p>\n\n

            Ingredients:<\/strong><\/p>\n\n

              \n
            • 1 sweet potato, diced<\/li>\n\n\n\n
            • 200 g red lentils, washed<\/li>\n\n\n\n
            • 1 onion, chopped<\/li>\n\n\n\n
            • 2 cloves of garlic, chopped<\/li>\n\n\n\n
            • 1 carrot, cut into slices<\/li>\n\n\n\n
            • 1 tin of coconut milk<\/li>\n\n\n\n
            • 750 ml vegetable soup<\/li>\n\n\n\n
            • 1 teaspoon cumin<\/li>\n\n\n\n
            • 1 tsp turmeric<\/li>\n\n\n\n
            • 1 tsp paprika powder<\/li>\n\n\n\n
            • 2 tbsp olive oil<\/li>\n\n\n\n
            • Juice of one lime<\/li>\n\n\n\n
            • Salt and pepper to taste<\/li>\n\n\n\n
            • Fresh coriander to garnish<\/li>\n<\/ul>\n\n

              Preparation:<\/strong><\/p>\n\n

                \n
              1. Heat the olive oil in a large pan and fry the onions until translucent.<\/li>\n\n\n\n
              2. Add the garlic, cumin, turmeric and paprika powder and fry briefly.<\/li>\n\n\n\n
              3. Add the sweet potatoes and carrots to the pan and saut\u00e9 for about 5 minutes.<\/li>\n\n\n\n
              4. Add the lentils, coconut milk and vegetable soup and bring everything to the boil.<\/li>\n\n\n\n
              5. Reduce the heat and simmer the stew for about 25 minutes until the lentils and vegetables are soft.<\/li>\n\n\n\n
              6. Season to taste with lime juice, salt and pepper and garnish with fresh coriander.<\/li>\n<\/ol>\n\n

                Stews are more than just a meal – they are a piece of culinary history and an expression of comfort and warmth.\nWhether classic with meat, spicy with pancetta or in a modern, vegetarian version, stews are the perfect companion through the cool season. <\/p>\n\n

                Still can’t get enough?\nYou can find more recipes here: <\/p>\n\n

                <\/p>\n\n

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