Spotlight: beef stews

A list of suggested holiday menus that center around beef stew. Salads, soups, side dishes and desserts are included.

I guess the obvious question is why beef stew. Well, the thing is, when I recommend a menu, my first consideration is the cook. From the food shopping to the prep to the actual cooking, it is the cook who will do most, if not all, of the work. So, when I plan a menu, it has to be doable rather than punishing. That means spread the prep and cooking. Over several days, if possible. That way, you won’t feel rushed and be relaxed enough to enjoy the meal with your family.

Which brings us to why I recommend beef stew to be the star of a holiday menu. Because it can be cooked days ahead and kept in the fridge until needed. And if you haven’t heard it yet — stew tastes better the next day. Or the day after.

So, without further ado, here are my three beef stew-centric holiday menus.

Osso buco pasta

Appetizer

Slow cooker caramelized onion and cream cheese dip: Imagine French onion soup as a dip. Thick, creamy and absolutely tasty. It takes about 12 hours to make it, but there’s very little work involved. It’s patience that’s required and it will be amply rewarded.

Salad

Goat cheese, potato and tomato salad: Inspired by Caprese salad, herbed goat cheese, tomato slices and sliced boiled potatoes are laid out alternatingly on the plate, drizzled with olive oil and garnished with fresh basil.

Soup

Leek and potato soup: A soup so delicious it’s hard to believe how few the ingredients are and how easy the cooking procedure is. Cream is omitted in this recipe to highlight the natural flavors of the leeks and potatoes.

Main course

Osso buco pasta: The most visually exciting way to serve osso buco pasta is to top each plate of noodles with a whole cross cut of beef shank with the bone marrow intact. Guaranteed to whet your appetite.

On the side

Garlic and herb toast: The best companion for your osso buco pasta. But it may be a good idea to have a bread basket on the table for the entire meal because its good with the salad and soup too.

Dessert

Almond and pecan polvoron: A Filipino no-bake cookie adapted from its Spanish ancestor. Use almond flour or crushed nuts to give it a different flavor and texture.

Korean beef stew

For this menu, we’re skipping the starter salad. Instead, we have three side dishes: rice, a salad and a stir fry, to accompany the lovely stew.

Appetizer

Agedashi tofu: Age means deep fried and dashi, of course, is the stock made from bonito flakes and kelp. Hence, agedashi tofu. For me, it’s the queen of tofu dishes. Squares of fried delicate soft tofu served with a light salty-sweet sauce.

Soup

Miso soup: It’s very easy to make but the key to a good miso soup is using the correct ingredients. You just won’t get the unique flavor otherwise.

Main course

Korean braised beef short ribs (galbi-jjim): Slow cooked in a sweet-savory broth with spices and vegetables, Korean braised beef short ribs is traditionally served on Seollal (New Year’s Day). You can enjoy it any time of the year though. It’s especially lovely with rice on a cold night.

On the side

Rice: Sounds simple, right? But does rice need to be rinsed? Is soaking required? How much water should the rice cook in? Do check the guide on how to cook rice to make sure that you serve perfectly cooked rice.

Dessert

Fresh fruits: Seriously, you’ve already had such a heavy meal so you can do away with cakes and pastries.

Spanish oxtail stew

Appetizer

Spanish tortilla: Thinly sliced potatoes interspersed with beaten eggs are fried until a golden crispy crust forms. The omelet is cut into bite-sized pieces and served hot or cold.

Soup

Stracciatella alla Romana (Italian egg drop soup): To make this Italian egg drop soup, shredded cheese is stirred into beaten eggs, poured into hot broth and is left untouched for a few seconds to partially set then stirred to create the shreds which may be wispy or on the thick side, depending on one’s preference.

Salad

Lychee and mango salad: Some people adore salads; I don’t. Most salad lovers worship raw greens; I don’t. Well, generally. There are a few exceptions. When raw greens are combined with fruits and nuts, a salad becomes edible. Lovable even.

Main course

Spanish oxtail stew: Browned oxtail is cooked with vegetables and red wine until tender. The meat is scooped out, the sauce is pureed, the meat goes back in, mushrooms and onions are added, and everything is simmered for another fifteen minutes. The result is just magnificent.

On the side

Rice or bread: It’s really up to you. You may even opt for mashed potatoes. But you do need a carb to enjoy the sauce with.

Dessert

Strawberry panna cotta: If making panna cotta for a crowd, it can be prepared in advance. Pour into molds and keep in the fridge, invert onto dessert plates when needed then garnish with fruit.