~Winter Stew~

For those living in New York the cold has come suddenly and fast. This weekend is shaping up to be a supposedly big snowstorm. We have been fortunate thus far to not have too much snow fall or any really, but the weather is always changing beyond our control. As such it is time to break out the heart warming recipes to help us survive the winter. Stew is one of the best recipes that comes to mind, and quite often is usually made up of usual spices and beef. This time I wanted to try half beef half pork, some stew recipes indulge in using bacon fat to cook the beef cubes in making a heavy base. Using pork mixed with beef fat and a dash of butter seems an excellent start to me. Another thing I have often studied in stew is that except for international cuisine, many recipes have similar spices such as thyme and parsley. I have always favored cumin as my previous posts have mentioned, as well as ginger since it pairs so well with protein. With this in mind let us continue on with the recipe:

Pork and Beef Stew


1 Lb Pork Loin cut into cubes

1 Lb Beef Chuck cut into cubes

3 1/2 Cups Beef Broth

1 Cup Flour

1 Cup Red Wine

2 Tbsp Unsalted Butter

1 Yellow Onion diced

4 Cloves Garlic minced

2 Carrots peeled and diced

5 Potatoes washed and cubed

1 Tbsp Ground Ginger

2 Tsp Salt

2 Tsp White Pepper

1/2 Tsp Cayenne Pepper

2 Bay Leaves

1 Tsp Cumin

(You will need: A large Dutch Oven with lid, wooden spoon, large bowl)


  1. Begin by preparing the pork and beef cubes in a large bowl. Tossing them gently with the flour, salt, and white pepper just until coated.Stew 2
  2. With a large Dutch Oven on medium high heat, add the unsalted butter and wait for it to lightly bubble. Working in batches, (the meat cubes need to brown properly, too many at once and they will not cook right) add a handful of the cube meat at a time cooking 3 minutes on each side until well browned and set aside on a large plate to rest.
  3. When the meat cubes are finished, scrape the bottom of the Dutch Oven with a wooden spoon and add the garlic, onions, and carrots. Cooking just until the vegetables begin to brown and add the potatoes cooking for an additional 2 minutes until all the vegetables start turning golden.
  4. With the remaining spices at the ready, add in the beef broth, red wine, ginger, cumin, cayenne pepper, and bay leaves. Stew 1Cooking just until the liquid begins to bubbles and add back the pork and beef cubes. While the mixture is cooking preheat your oven to 375 degrees. When the oven is ready and the stew is bubbling, cover the Dutch Oven with its lid and place in the oven. Allow the stew to cook for about a 1 hour and 30 minutes, or until the vegetables and meat are both tender and easily broken with the wooden spoon. Add additional salt or white pepper if you desire.
  5. Remove the stew from the oven and allow to cool for an additional 30 minutes. Serve warm on its own or over rice and enjoy!Stew 3

I am thoroughly happy with how the end result came out. The ginger was absolutely perfect for this combination and just that hit of cayenne spice really gives the best warm feeling after being out in the cold. Have to admit I had to put the spoon down from taste testing at one point or else there would not have been any left for dinner. I hope you all enjoyed and will share your favorite recipes to make to fight winter, until the next post!


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