Good morning! Today we have for you:
Let’s do a stewIt’s stewing weather in much of the country, and according to the adorable veteran weather-rodent Punxsutawney Phil it’s going to stay that way for at least six more weeks. That’s a long time, but the silver lining of the groundhog’s shadow, as it were, is that you can spend your evenings wrapped in the warm, aromatic vapors of a bubbling stew. It’s as good as a blanket and far more edible. For winy and unapologetically meaty fare, you couldn’t do better than a classic French beef Bourguignon. Ample pieces of beef simmer in an entire bottle of red wine until the meat becomes spoonably soft, immersed in a heady sauce with carrots, pearl onions and mushrooms. What better consolation for a freezing winter night? Featured Recipe Beef BourguignonThe recipe does take a bit of time to prepare, but most of it is hands-off — just nestle the pot in the oven and let it burble away. To show you the process from start to finish, I made a new video that covers all the basics, including how much to brown the beef cubes before adding the wine, and the best way to sop up all that divine, velvety sauce. (Spoiler: It’s not noodles, no matter how generously you butter them.)
Watch: How to Make Beef Bourguignon →If beef Bourguignon is too much for a Wednesday, just bookmark it for the weekend. It’ll still be cold if Phil is right, and Phil is too cute to be wrong. In the meantime, here are some quicker but no less warming stews: Lemony Greek chicken, spinach and potato stew: Sarah DiGregorio turns ground chicken (or turkey) and potatoes into a comforting, weeknight-friendly stew, with a lively mix of lemon, garlic and plenty of herbs. The topping of salty feta crumbles and crushed pita chips adds just the right creamy crunch. White soondubu jjigae (mild tofu stew): This Korean stew by Kay Chun features clouds of silken tofu floating in a clear broth infused with the earthy flavors of dried shiitakes, fresh ginger and sesame. It’s traditional to top bowls of soondubu jjigae with gently poached eggs so the runny yolks can enrich the broth. Or leave them out for a lighter and soupier meal. Ras el hanout chickpea and spinach stew: Nargisse Benkabbou simmers canned chickpeas with baby spinach, tomatoes and an array of fragrant spices in this sustaining, meatless stew. Then she tops it all with a big dollop of yogurt and a slick of fiery harissa oil for contrasting notes of creaminess and heat. Lemony shrimp and bean stew: Sue Li’s speedy stew has scampi vibes thanks to all the butter and garlic, but then she takes it down a different savory path by adding caramelized leeks for sweetness, smoked paprika for depth and lemon zest for brightness. A can of white beans helps soak up the rich and tangy sauce. Quick turkey chili: Is chili a stew? It certainly looks and cooks like a stew, but it has a not-so-soft, nubbier texture. Genevieve Ko’s turkey chili is both complex and weeknight-friendly. Instead of the usual kidney or pinto beans, she adds canned lentils, which thickens the mix of tomatoes, chiles and kale in the pot. It’s a healthful one-pot meal filled with protein, fiber and verve. Red-wine roasted pears with cardamom crumble: Here’s a secret about this red-wine roasted pear recipe: It’s really stewed fruit in disguise. But doesn’t “roasted pears” sound more appetizing than “stewed pears?” Call them what you will; if you love syrupy, tender fruit topped with a nutty, cookie-like crumble and a fluff of crème fraîche, you’ll adore this sophisticated French recipe, which would be, incidentally, a delightful dessert to follow beef Bourguignon. That’s all for now, except to remind you that if you need technical help, you can send an email to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday.
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