Fiery Cumberland Stew
Introduction to Fiery Cumberland Stew
The Fiery Cumberland Stew is a spicy twist on the classic Cumberland stew, which hails from the scenic county of Cumberland in northwestern England. This hearty dish showcases the rich, deep flavors of the region's local produce and features a blend of meat, vegetables, and spices. Traditionally, it is a warming meal perfect for the colder months, and this particular version adds a spicy kick that elevates its comforting nature.
The origins of stewing in England can be traced back to ancient times, where boiling meat with grains and vegetables was a common technique employed to create nourishing meals that were both economical and filling. The Fiery Cumberland Stew takes inspiration from this heritage while adding a modern, fiery twist, perfect for spice lovers.
Ingredients
- Beef shank or lamb shank - 1 kg, bone-in
- Onion - 2 large, chopped
- Carrot - 2 large, sliced
- Potatoes - 3 medium, cubed
- Celery - 2 stalks, chopped
- Garlic - 4 cloves, minced
- Canned tomatoes - 400g
- Beef stock - 1 liter
- Red wine - 250ml
- Bay leaf - 2 leaves
- Fresh thyme - 1 tablespoon
- Paprika - 2 teaspoons
- Cayenne pepper - 1 teaspoon
- Olive oil - 2 tablespoons
- Salt - to taste
- Black pepper - to taste
- Crusty bread - to serve
Preparation
Step 1: Preparing the Meat
Begin by cleaning the beef shank or lamb shank. Trim away excess fat and sinew to ensure tenderness. Season the meat generously with salt and black pepper on all sides.
Step 2: Vegetables
Next, prepare the vegetables. Peel and chop the onion, slice the carrots, cube the potatoes, and chop the celery. Mince the garlic. Set these aside as you will incorporate them into the stew in stages to build flavors and textures.
Cooking Process
Step 3: Browning the Meat
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef or lamb, browning it on all sides to seal in the flavors. Once browned, remove the meat and set aside.
Step 4: Building the Base
In the remaining oil, add the onion and garlic, sautéing until they become translucent and fragrant. Then, stir in the carrots and celery, allowing them to soften slightly—about 5 minutes.
Step 5: Adding Liquids and Seasoning
Return the meat to the pot, adding the canned tomatoes and beef stock. Pour in the red wine and add the bay leaves and thyme. Stir in the paprika and cayenne pepper for that fiery kick, then bring the mixture to a boil.
Step 6: Simmering
Lower the heat, cover the pot, and let the stew simmer for about 2 to 3 hours or until the meat is fall-from-the-bone tender. The cooking time helps meld the spices and flavors into a robust broth.
Serving Suggestions
Once cooked, carefully remove the bones from the stew and discard the bay leaves. Adjust the seasoning with salt and black pepper according to your taste. Serve the Fiery Cumberland Stew hot, accompanied by slices of crusty bread for dipping into the rich sauce. This dish pairs beautifully with a glass of red wine for a complete, heartwarming meal.
Enjoying Your Meal
The Fiery Cumberland Stew is best enjoyed in a cozy setting, perhaps by the warmth of a fireplace. The slow-cooked ingredients meld into a stew that offers layers of flavors – a spicy undertone that gradually warms your taste buds, balanced by the natural sweetness of the vegetables and the umami of the tender meat. Indulge in this dish as a main course during a dinner gathering with friends or family, allowing its warmth to bring cheer to your household.