Stews have been an important food for most of the world’s people for thousands of years. They are wonderful concoctions, savored for their flavorful combinations as well as their reminders of home and family.
Geographical location plays a big role in how beef stews are made from different regions. In areas where the cold season is longer, the stew will usually be thicker in sauce, cooked longer and have heavier or more flavorful ingredients. In areas that have a warm climate, stews will be a lot spicier in flavor for inducing perspiration to cool the body.
In the Western world, meat stews are categorized as ‘brown’ or ‘white’. This means that the meat is browned in fat before liquid is added for brown stew; meat for the white stew is not cooked in fat before liquid is added.
The culinary history of both Canada and the United States includes numerous examples of stews brought by European settlers. Beef stews have been the most popular recipes among this legacy. In addition to being versatile in their ingredients, stews can also be used as filling for pastry shells, over mashed potatoes, rice or biscuits.
Brion and I have always enjoyed the combination of beef and barley. To my knowledge, the idea originated from the ‘Scotch Broth’ soup. In today’s particular stew the vegetables are roasted, using their natural sugars to caramelize, helping to create additional flavor in the stew.