I know it is only the beginning of September but in my head it’s autumn already. There are people who try to grip onto summer as long as possible – you know the types, who wear flip flops and a vest whilst shivering along the moment the sun pokes through the clouds during mid October – and I am usually in that school of thought . Yes, although I usually mourn the passing of summer, I’m finding it even more depressing this year, post-wedding an’ all, so I might as well throw myself into the full swing of autumn and embrace it, Food Fairy style…
So I put my summer clothes to rest already and dug out my boots, scarves and hats. Typically it has now reached 23 degrees outside and I am hopelessly overdressed… I have also banished all the summer foods from my fridge already, maybe I am taking this a bit too seriously…? The times of fresh summer salads are gone and the berries just don’t have the same appeal when they have a heavy carbon footprint from Venezuela attached to it…
I absolutely adore autumnal foods. Anything that vaguely resembles a root can be found in my kitchen now – sweet potatoes, parsnips, carrots, beet roots, turnips and celeriac. And what better way to mark my new season’s embrace than with a delicious, hearty stew?
Stews are just the most convenient, healthy and versatile feasts that you can imagine. You just sling an array of tantalising colours and flavours into a pot, let them “stew” for a couple of hours, go about your usual business and serve dinner whenever you are ready, rather than vice versa. The great thing is the whole family will like it. Nobody will complain about a nice big bowl of stew after a hard day’s work. It is simply the most welcoming aroma that hits you when you step into your homely bubble.
I cooked my first stew of the season last night. I knew I would not have much time today to gather, chop and prepare, so I just made it last night and got it out of the way! My shopping list consisted of the following gems…
- 450 of stewing beef
- 3 potatoes
- 3 onions
- 4 gloves of garlic
- Some fresh rosemary
- 1/2l of red wine
- ¼ celeriac
- 3 carrots
- 2 red peppers
- 2 portobello mushrooms
- Organic beef stock
- A cup of barley
Now first you brown the meat in your beach born best friend – coconut oil. This does not mean that your stew will carry an overbearing sweet coconut flavour – no you will not even know it is there… But the many bodily systems that benefit from the unique coconut compounds will be rejoicing at its arrival.
There is a delicious cooking tip that I picked up from my mum’s kitchen antics this summer in Austria. This would not be on the top list of nutritional tips but it does make your meat taste so much better… hey if it’s good enough for a nutritionist and her hubby…! Besides the normal seasoning of salt and pepper, I dust the cubes with icing sugar. I know, I would not have believed it myself but it does make a difference. And besides, the amounts of sugar you use are so miniscule, they will not ruin any good intentions. I add the onions, garlic, rosemary and some of my favourite spices I put into almost everything: turmeric, fenugreek, ginger and chillies. Then I chop all my vegetables and add them into the pot. I add the beef stock (organic, yeast free) and the barley then promptly replace the lid and forget about it for the next two hours whilst I throw myself back into Food Fairy flow…
Hours pass and as I lift the lid, the delicious smells send a delightful shiver down my spine whilst sending my taste buds into an excitable frenzy. The great thing is, you can use any vegetables you want or feel like. A stew is the perfect hiding place for all sorts of greens from fussy eaters. I often add Savoy cabbage or kale right at the end. I have even tried it with Brussels sprouts and it works well and my man doesn’t even notice his arch enemy veggie. This dish is so filling, balanced and nourishing that I did not even fancy something sweet afterwards, and that really says something. I already composed the next stew recipe in my head and it will definitely involve sweet potatoes, pumpkin and butter beans!
I just love “Stew Season”, that’s what I will call autumn from now on. Sounds so much more inviting!
Love, Lola, Food Fairy nutritionist and stew enthusiast!
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