Hearty Stews, Heavy on the Vegetables

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There is an extreme version of just about every stew you can name — beef stew, Irish stew, curry, cassoulet, bouillabaisse — in which vegetables are used, if at all, as “aromatics.” You may start by sweating a little bit of onion, carrot, celery, maybe garlic, with a bay leaf and a thyme sprig, and then you proceed to brown your main ingredient, usually chunks of meat, and add some liquid.

It’s difficult to believe that this tradition goes back much before the ’50s, because so few people had access to the two pounds or more of meat that it takes to make a stew containing little else. From Henry IV to Herbert Hoover, the promise was made that every Sunday, there would be a chicken “in every pot.” No one ever said “a half-pound of meat per person per day,” which is about what we eat.

Read the rest of this column and get the recipes here.

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