Theme and Variations (On Stew, That Is)

Over the past few weeks I've tried a number of experiments on the basic theme of stew. The initial inspiration came from a Japanese cook book my mom sent. The original recipe wasn't actually a stew at all but a meat and potatoes dish. (Yes, even the Japanese have a meat and potatoes dish! It's not seasoned in a way with which most Americans would be familiar, however.)

So the basic concept, the theme, is this:

• Start with an onion or two, 3 to 6 small/medium russet potatoes, and 3 - 6 carrots.
• Cook in some butter and oil.
• Add a protein source: stew meat, chicken, mushrooms, beans, tofu, gluten (vege-meat), or the like.
• Add stock: chicken stock, beef stock, vegetable stock, mushroom stock, Japanese dashi stock, Memmi (Japanese noodle soup base), or the like.
• Add seasonings: soy sauce, miso, salt, pepper, canned tomatoes, wine, sugar, basil, oregano, parmesan cheese, chili powder, garlic, ginger, hot peppers, etc. (Not all listed together at once, of course!)
• Add other vegetables as desired: green beans, corn, cilantro, or others that fit your fancy and tastes.

As far as cooking steps, the basic theme is this:

• Melt butter (about 1 tbsp.) together with another tbsp. of vegetable oil. (Can be olive oil if your variation is going to be Italian-like.) Turn heat up to medium.
• If using garlic, ginger, or hot peppers (all crushed, grated, or minced), saute for about half a minute.
• Saute onions until they start to become soft. Add the diced potatoes and continue to saute for 3-4 minutes. If using wine (2-4 tbsp.), add it now.
• If using meat or mushrooms, add them and continue sauteing for another 3-4 minutes.
• Add stock (usually about 1 to 1-1/2 cups) and other seasonings (except for tomatoes). Taste for balance.  (This is key. Start with less seasonings than you think you need and add more until it tastes right.) Bring to boil, then reduce heat, cover and simmer for 20-30 minutes.
• If using tomatoes, after about 15 minutes, add to pot. (If you add it too soon, the potatoes don't get soft. I learned this from a Cook's Illustrated sample that I just got, plus my own experience.) Continue simmering.
• Add any other soft vegetables you want to use and continue simmering for another 5 minutes or so.

Here are five variations that I've personally prepared. I didn't use any meat because the rest of my family are vegetarians. (However, we do use non-vegetarian stock.) Use these as examples and experiment with your own ingredient preferences.

#1: The Basic

• Onions, potatoes, carrots
• Butter and oil
• Soy curls (I soaked this for about 15 minutes in hot water together with some soy sauce and black pepper)
• Memmi stock (about 3 tbsp.)
• Soy sauce (about 3 tbsp.), red wine, sugar (about 1 tbsp.)
• Green beans (I used frozen ones)

#2: Italian-style

• Onions, potatoes, carrots
• Butter and oil
• Garlic (a clove or two)
• Garbanzo beans (1 can)
• Vegetable stock, white wine
• Canned diced tomatoes (1 can)
• Salt, pepper, oregano, basil

#3: Lots of Mushrooms

• Onions, potatoes, carrots
• Butter and oil
• Ginger (about 1 tbsp. grated)
• Mushrooms (about 3-4 cups chopped, or more, if you like) - button and shiitake
• Mushroom stock
• Soy sauce, red wine, sugar

#4: Miso-based

• Onions, potatoes, carrots
• Butter and oil
• Mushrooms
• Japanese dashi stock
• Miso (about 2-3 tbsp.), soy sauce, red wine, sugar

#5: Chili-style

• Onions, potatoes, carrots
• Butter and oil
• Garlic (a clove or two), jalapeno pepper (adjust amount to your heat tolerance)
• Black beans and pinto beans (total of about 3 cups)
• Vegetable stock
• Salt, pepper, white wine, sugar, parmesan cheese (about 1/4 cup grated), chili powder (3-4 tbsp.)
• Canned crushed tomatoes (1 can)
• Frozen corn (1 cup), fresh cilantro (about 8 sprigs, chopped)