I am beginning to believe that when you conceive your first baby, you know, when your hormones take off to Pluto and never seem quite the same again, odd little bits- like java pop-ups and spy-ware and browser hi-jacks- are inserted into a woman’s psyche. Or perhaps simply becoming responsible for someone’s else’s health causes pre-natal mal-ware to activate.
Whatever. Yesterday, the mysterious , internal calender which developed after I had The Girl clicked. It is time once again for Winter Food, it told me, like some happy and dulcet voice from a robot in a Ray Bradberry home.
And winter means a pot of soup simmering away on the stove. I decided to make Beer Soup to mark the arrival of Winter Food. We adapted it from a recipe for a stew, simply increasing the liquids proportionally.
Today, I’m doing what we call ‘experimental cooking’, in other words, trying something new. Nothing fancy, in fact, the recipe came out of the magazine our supermarket publishes once a month ( AH) . It’s just a stew, but I have never had celeriac nor have I ever used beer in cooking. I shall probably discover why at dinner tonight.
Runderstoofpot Met Wintergroenten
Beef Stew with Winter Vegetables
-750 gms rib-runderlappen
1 1/2 pounds of some sort of very nice looking stew- meat, I guess
- 2 eetlepels grove mosterd
two tablespoons of coarse mustard- you know, with whole mustard seed in it
- 50 grams of boter
almost 2 ounces of butter
-2 teentjes knoflook, in plakjes
two cloves of garlic, sliced
-2 winterpenen, in plakjes
two carrots, sliced
-1 knolselderij, in blokjes
1 celeriac, in cubes
- 1 vleesbouillontablet
1 beef bouillon tablet
-1 flesje bier, op kamertemperatuur
1 bottle of beer- 33cl- at room temperature
-4 vastkokenede aardappels, in stukken
4 potatoes, in chunks
-2 dunne preien, in stukken
2 thin leeks, in chunks
- 3 takjes selderij, grof gehakt
I don’t know what this is in English, but 3 sprigs of something that might be flat leaf parsely- it smells like celery, in any case- coarsely chopped
1. Bereiden : Vlees is grove stukken snijden en omscheppen met mosterd, zout en peper. In braadpan boter verhitten en vlees in 5 min. rondom bruinbakken. Knoflook, knolselderij en winterpeen toevoegen en al omscheppen 3 minuten meebakken.
To Prepare : Cut meat in chunks and stir into mustard, salt and pepper. Heat the butter in ( probably a dutch oven, but I just used a lidded) large, pot and brown meat for about 5 minutes. Add garlic, celeraic and carrots , stirring, for about three minutes
2. Vleesbouillontablet boven pan verkruimelen. Bier and 200 ml warm water bij vlees schenken. Vocht aan de kook brengen, vuur laag zetten en vless met deksel op pan in 2-2 1/2 uur laten gaarstoven. Vlees regelmatig omschepen. Halverweg stooftijd aardappel en prei toevoegen.
Crumble the bouillon tablet over the pot. Add beer and 200 ml ( a little less than a cup) of warm water. Bring to a boil, reduce heat and simmer ( covered) for 2- 2 1/5 hours, until the meat is done. Stir occasionally and half way during the cooking time add potatoes and leeks.
3. Stoofpot op smaak brengen met zout, peper and bestrooien met selderij. Lekker met aardappelpuree en wortelsalade.
Season to taste with salt and pepper and sprinkle with flat leaf parsley ? Good with mashed potatoes and carrot salad
As the smell fills the house, The Father nags me to invite his parents over for some Beer Soup. His mother recalls having something similar as a child. But I am always very nervous about my cooking skills and so put him off. Never writing down my changes to a recipe, let me first see if I have it right.
Next time I make it, we can have them over.
But the smell of soup is one of the best things about winter and my clock is saying : winter is here.