I’m saving all my $ and energy for the Thanksgiving feast … will soon make and freeze the turkey stock using turkey wings from WF … they don’t have them in yet.
I made this once before and loved it … my friend made it too and felt the same. I think we were both timid about all that mustard and cut back but when we make it again, we’ll trust and follow the recipe.
That looks good! I bet I could adapt that with squid and more mushrooms…
Lunch today was delicious Flipino kaldereta stew, made with beef and peppers and peanut butter, and ladled over rice. Originally recommended by CH’er ad7yn, who says it freezes well. She makes day ahead, refrigerates and skims off fat before reheating, to have a thicker stew. For me, this is a 3.5 hour recipe - about an hour total of prep, some of which can overlap the 2 hour marinade time (mine marinated, refrigerated, overnight), then about 30 minutes of adding /browning the various ingredients and finally 45 minutes of simmering. I used a pound of Costco stew meat for this half batch, cut slightly smaller to 1-1.5 inch cubes. And I have now noted to cut the beef much small dice, thumb-tip sized, since it has a relatively short simmer time.
I thought this recently mailed out NYT recipe sounded really good, with or without the pappardelle. That orange zest / rosemary topping in particular is enticing 
I just bought a bone-in chuck roast on “sale” for 7.49/lb. My usual butcher doesn’t carry this cut bone-in, which is a shame, so I had to cheat on them. But I’m excited to make a pot roast with it.
that sounds great.
The Spanish caldereta is quite different, calls for liver and no peanut butter.
It’s another dish named after its vessel. The cauldron, in this case.
Enjoy! Pot roast is one of my favorite meals. And I checked the weather - it’s going to be warmer than I’d like for a stew or pot roast this weekend, so I think I’ll push that meal off to next weekend when it’s supposed to be rainy and low 40s. The house will smell SO good with a slow, long-cook on a stew!
I plan to make a Chupe de Mariscos tonight.
Looks good! What kinds of seafood did you choose?
It’s interesting that a Peruvian recipe calls for saffron.
I used 3 lobster tails, 4 squid and 3 ocean perch fillets. I also added 6 small potatoes and some corn. I made the sofrito, then added the wine and some water, the simmered the calamari in that for around 30 minutes before adding the lobster tails and perch.
I wasn’t familiar with Chef Michelle Bernstein, or Azul in Miami (where she worked in 2004, the restaurant is no longer in business). Maybe the Saffron is her twist on this recipe. I looked at half a dozen other Chupe de Mariscos recipes online, and they don’t contain saffron. We liked the saffron in it.
Here is another seafood stew recipe by Michelle Bernstein:
Wonderful combination of seafood!
Re saffron – maybe she was trying to bouillabaise it up 
I’ve seen her on Top Chef at some point.
Pork, Sweet Potato, and Apple Cider Stew for dinner tonight (pivoted from the originally planned Guinness Beef Stew). Did this on the stovetop tonight.
Even with monstrous-sized chunks of sweet potatoes, they still softened up way too much. Will have to add them 15 minutes after the chunks of carrots in the future.
Served on egg noodles and a “side” of a glass of wine.
Pork, Sweet Potato & Apple Cider Stew
Serving Size: 4-5
3 Tbsp canola or vegetable oil – divided (more as needed)
1/3-1/2 cup flour
1 tsp salt
1 tsp freshly ground pepper
1 tsp dried thyme, more to taste
1/2 tsp dried sage, more to taste
3 lbs. boneless pork butt – trimmed and cut into large 1-1/2 to 2" chunks
4 large carrots – peeled and cut into 2" chunks
2 medium sweet potatoes – peeled and cut into 2" chunks
2 cups apple cider
1 cup chicken or pork stock
1-2 Tbsp cognac
1-2 Tbsp apple cider vinegar, more if you want more tang
1 bay leaf
minced parsley
Preheat oven to 350°F.
In a large Ziploc bag, combine flour, salt, pepper, thyme and sage. Add cubes of pork. Seal shut and shake well to coat the pieces of pork.
In a Dutch oven suitable for both stovetop and oven, heat some of the canola or olive oil over medium high heat until shimmering. Add pork shoulder cubes in small batches, browning well on all sides. Remove browned pork to a bowl; add more oil to the Dutch oven and brown remaining pork. Remove all pork from Dutch oven.
Pour apple cider, stock, cognac, and apple cider vinegar into Dutch oven and bring to a boil, stirring with a wooden spoon to loosen the fond on the bottom of the pan and blend it into the liquid. Turn off stove heat. (For stovetop version, see below.)
Return pork to the liquid, tuck a bay leaf in under the meat, sprinkle half of any remaining flour mixture over top and carefully stir in, and cover. Bake in the oven for 1 hour or so.
Remove from oven, and tuck in the large chunks of carrots and sweet potatoes, ensuring that the liquid mostly covers the meat and vegetables. If needed, sprinkle the remaining flour mixture over top, carefully stir in, and bake for another hour, checking occasionally to stir and ensure vegetables are cooking and liquid is thickening. (If liquid remains too thin, remove the lid and stir occasionally. You can also add a flour slurry to thicken the liquid to a gravy at the end.)
Serve in individual bowls over egg noodles, sprinkled with minced parsley.
NOTE: you can also cook this exclusively on the stovetop, as the liquid has a tendency NOT to thicken in the oven, whereas a simmer on the stovetop with the lid ajar helps to release the steam and thicken the gravy.
P.S. Sweet potatoes get VERY soft, so the large chunks are necessary so they don’t melt into nothingness when you scoop everything out of the pot.
P.P.S. This is best with unpasteurized apple cider (only found in the autumn when cider comes out). What is sold in supermarkets is pasteurized and the flavor can be deadened with that process. But it still works for this recipe.
Don’t you mean “chingredients”? 
Chou are right! Mea chulpa. Mea maxima chulpa
I used NYT Old Fashioned Stew recipe, additions were thyme, tomato paste, Maggi and peas.
Adding here a recipe from the New York Times for chicken stew. Link is a gift link. I’ve made this several times, and always a winner.
