Comfort foods hot this December

Trend-wise in 2010, we’ve seen an uptick in organic and farm-to-table enthusiasm, a continued celebration of ethnic foods and growing interest in half-portions and smaller entrees. We’ve also spent the year maintaining our embrace of comfort foods, which made a comeback when the economy first tanked. But where foods like burgers, fried chicken and bacon have dominated warmer months, cozy, one-pot fare, like stew, gets top billing now. Stews are timeless dishes interpreted broadly across cultures, from Hungarian goulash redolent with paprika to veggie-rich Provencal ratatouille to our own homey beef stew.

It sounds simple, but beef stew is nobody’s fool, and a truly successful rendition requires three secrets: a slow hand, balanced seasonings and the right cut of meat. Roast your stew in the oven, at a low temperature, covered, for a couple of hours; use plenty of salt, pepper, aromatic veggies, bay leaves, tomato paste and/or Worcestershire sauce; and, instead of buying stew meat, which is generally the trimmings of several different cuts and void of fat, buy a nicely marbled chuck or sirloin roast and cut it up yourself. It will make a significant difference in the dish’s depth of flavor. Be sure to add plenty of liquid – beef stew is meant to be eaten in a bowl with spoon, fork and plenty of crusty bread for sopping.