This winter has been “on/off” since early december. It goes from an “arctic blaze” to just a few degrees above freezing and then back down into the big frozen pit again. We have had a few snow storms and in American terms “blizzards”. But for a Swede, you can only call it a blizzard and a really bad storm when the snow comes at you from down and up and shakes you around as if you were stuck in tumbler. Yes, it has snowed but nothing to write home about. We survived.
Since we unfortunately miscalculated our supply of “snow melt” last year (we ran out of it and couldn’t find any to buy anywhere). We didn’t want to take any risks of that happening again this year. We have a large bucket of snow melt sitting at the bottom of the stairs in our basement right now. A pain to jump over any time you have to go down into the basement but it surely is worth the trouble. We will have leftover snowmelt for next year.
I think we are out removing snow every week. It really feels like an extremely snow filled winter this year. When I first moved to America there was never any snow in the winter. What has happened? Did “Global warming” cousin, “arctic cold winters” move in?
Another way to make the snow melt, well perhaps not make the snow melt but at least feel warm, is to eat winter hardy food. Stews are easy and really fulfilling. A little less rustic stew is to start with ground meat instead of chunks of meat. It can be stewing down in different liquids such as beer, wines or broths.
To mix it up a little, this stew has ingredients from the “antipasto” (or antipasti as some call it) counter at the grocery store. I find it fast and it mixes it up a little from my regular kinds of stews.
*I love the marinated garlic cloves, marinated whole shallots, marinated olives all kinds, marinated artichoke hearts. It is so hearty to chop this up and add to any kind of dish. Anything from stews to omelets.
Thanks to my dear friends at home, I get dried chanterelle mushrooms from home. They are absolutely fantastic to add to stews. You just put them in some cold water (don’t use hot water) and let them re-hydrate for a few minutes. Squeeze out the water and add them to the stew.
1 lb. of ground meat (I used ground beef).
1 finely chopped medium-sized onion.
1 cup chopped mushrooms. Either fresh or dried re-hydrated.
1 cup mixed antipasto items. You decide what. I used marinated garlic cloves, olives, onions and artichoke hearts.
1 cup chopped tomatoes. If you don’t have fresh tomatoes, 1 can of crushed tomatoes works well.
2 tbsp. tomato paste (optional).
1 bottle of good a little darker beer or 1 cup wine. Red or white either works or 2 cups of stock. I always use low sodium chicken stock.
Splash of hot sauce (optional).
2 tbsp. concentrated stock (optional. I used my favorite Swedish “secret weapon”).
Salt pepper to taste.
1-3 tbsp. of finely chopped parsley for decoration.
Heat up a cast iron pot or a heavy-duty pot on a medium hot heat. In a splash of oil, fry the onion and the ground meat. When the onion is translucent and the meat has been browned slightly, add all the tomatoes and the tomato paste. Let cook down for about 5-10 minutes. Add the liquids and the antipasto. Let simmer on a low heat for about 35-40 minutes or until all is well stewed down and nice and soft. Taste and make sure the balance of spices is correct and to you liking.
Serve with some home-made mashed potatoes.
sprinkle over some finely chopped parsley for decoration.
Enjoy and stay warm!