{"id":394,"date":"2016-01-18T09:50:52","date_gmt":"2016-01-18T08:50:52","guid":{"rendered":"http:\/\/taoofstefan.com\/blog\/?post_type=recipe&p=394"},"modified":"2017-11-27T20:53:12","modified_gmt":"2017-11-27T19:53:12","slug":"oriental-beef-stew","status":"publish","type":"recipe","link":"https:\/\/taoofstefan.com\/blog\/recipe\/oriental-beef-stew\/","title":{"rendered":"A Low Carb Oriental Beef Stew"},"content":{"rendered":"

Now, after the first snow has fallen, so have the temperatures. Next to my love for soups <\/a>(not only while it’s cold outside) I developed a sort of addiction to all kinds of stews.That’s why I want to share a stew recipe with a little twist, an oriental beef stew.<\/p>\n

\"Oriental<\/a>

Oriental Beef Stew: Enjoy<\/p><\/div>\n

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Stew<\/h2>\n

What I really love about stews is that they are incredibly easy to make and you won’t need to do much cleaning afterwards, as everything is in one pot. Besides that, you have the tasty food and the delicious sauce developing simultaneously, which is fantastic in my opinion.<\/p>\n

The fact that the solid ingredients are covered with plenty of liquids makes this a beginner-friendly dish. It’s really difficult to overcook it as it’s mainly simmered (i.e. cooked on low to medium heat). This gives you time to season to taste and definitely enough time to intervene if you feel things are going wrong. And even if you slightly overcook it, it still tastes good!<\/p>\n

Stews are nothing new, not even remotely. According\u00a0to Herodutus <\/a>the Scythians (Scythia <\/a>is a region of Central Eurasia in the classical antiquity, encompassing regions from Eastern Europe to Central Asia)<\/p>\n

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“put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.”<\/p>\n<\/blockquote>\n

This brings me to another great aspect of stews; you can use really any kind and cut of meat you want. Especially cheap cuts are great for stews. The cheaper cuts are full of flavor and will become incredibly tender while cooking.<\/p>\n

Classical Stews<\/h2>\n

Not only are stews easy to make, but you can do them with almost anything. Any kind of meat or vegetables. This versatility is great and you will surely manage to always find produce to go with your mood and season.<\/p>\n

Nevertheless there are plenty of classical stews with their own names tagged to it. Here’s a short list of a few classics:<\/p>\n