Beef Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.

Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough troll consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.

Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy green as a sauce over the solid ingredients.^[1]

Highland stew, a common Cantabrian dish.

History[link]

Lamb and Lentil Stew

Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) "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."

Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in.^{[citation needed]} There is archaeological evidence of these practices going back 8,000 years or more.^{[citation needed]}

There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.^{[citation needed]}

Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.^{[citation needed]}

The first written reference to 'Irish stew' is in Byron's "The Devil's Drive" (1814): "The Devil ... dined on ... a rebel or so in an Irish stew."^{[citation needed]}

Types of stew[link]

In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, sometimes browned flour, stock and wine are added. These choices of stew are all unique to the individuals' personal stew preference.^{[citation needed]}

List of stews[link]

Sundubu jjigae, a Korean spicy stew made of soft tofu

• Baeckeoffe, a potato stew from Alsace;
• Barbacoa, a meat stew from Mexico;
• Beef Stroganoff, a stew with beef from Russia
• Bigos, a traditional stew in Polish cuisine;
• Birria, a goat stew from Mexico;
• Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam;
• Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy;
• Bourguignon, a French dish of beef stewed in red burgundy wine;
• Booyah, an American meat stew;
• Bouillabaisse, a fish stew from Provence;
• Brunswick stew, from Virginia and the Carolinas;
• Burgoo, a Kentuckian stew;
• Caldeirada, a fish stew from Portugal;
• Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;
• Carnitas, a pork meat stew from Michoacán, Mexico;
• Cassoulet, a French bean stew;
• Cawl, a Welsh stew,
• Charquican, a Chilean dish;
• Chankonabe, a Japanese dish flavoured with soy sauce or miso. Chankonabe is traditionally eaten by sumo wrestlers;
• Chicken stew, whole chicken and seasonings;
• Chicken paprikash, chicken stew with paprika;
• Chili con carne, Mexican meat and bean stew;
• Chili sin carne, a meatless American adaptation of the Mexican dish;
• Chilorio, a pork stew from Sinaloa, Mexico;
• Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;
• Cholent, a slow-cooked Jewish dish eaten on the Shabbat;
• Cochinita pibil, an orange color pork stew from Yucatán, Mexico;
• Cotriade, a fish stew from Brittany;
• Cozido, a traditional Portuguese stew. In Spain, it is called cocido;
• Cream stew, a yōshoku Japanese white stew;
• Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;
• Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;
• Dinuguan, pork blood stew from the Philippines;
• Fabada Asturiana, a Spanish bean and meat stew;
• Feijoada, Brazilian or Portuguese bean stew;
• Főzelék, a thick Hungarian vegetable dish;
• Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes;
• Gheimeh, an Iranian stew with cubed lamb and yellow split peas;
• Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;
• Goulash, a Hungarian meat stew with paprika;
• Gumbo, a Louisiana creole dish;
• Hachee, a Dutch type of stew with wine or vinegar.
• Haleem, a Pakistani lentil and beef stew;
• Hasenpfeffer, a sour, marinated rabbit stew from Germany;
• Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;
• Irish stew, made with lamb or mutton, potato, onion and parsley
• Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;^[2]
• Istrian Stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy;
• I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices;
• Jjigae, a diverse range of Korean stews;
• Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;
• Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;
• Karelian hot pot, from the region of Karelia in eastern Finland;
• Khash, a stew from Armenia and Georgia;
• Khoresht, a variety of Persian stews, often prepared with saffron;
• Kokkinisto, a Greek stew with red meat, in a tomato passata with shallots, cinnamon and other spices;
• Lancashire Hotpot, an English stew;
• Locro, a South American stew (mainly in the Andes region);
• Machanka (Makanka), a Belarus and Ukraine pork stew
• Mechado, a Philippine-style beef stew;
• Moqueca, a Brazilian stew with fish (or shrimp, crab or other seafoods) as its main ingredient;
• Nihari, a Pakistani beef stew made overnight and served for breakfast;
• Nikujaga, a Japanese beef and potato stew;
• Olla podrida, a Spanish red bean stew;
• Pasticada, a Croatian stew from the region of Dalmatia;
• Peperonata, an Italian stew made with peppers;
• Pescado Blanco, a white fish stew from Patzcuaro Michoacán Mexico;
• Pörkölt, a Hungarian meat stew resembling goulash, flavoured with paprika;
• Potjiekos, a South African stew;
• Pot au feu, a simple French stew;
• Pozole, a Mexican stew or soup;
• Puchero, a South American and Spanish stew;
• Pulusu, is a form of stew from Andhra Pradesh in India that is typically sour and cooked with tamarind paste;
• Ratatouille, a French vegetable stew;
• Sambar, a thick vegetable stew, from South India;
• Sancocho, a stew from the Caribbean;
• Scouse, a stew commonly eaten by sailors throughout Northern Europe, popular in seaports such as Liverpool;
• The Stew, a stew from La Tour-du-Pin;
• Semur, a typical Indonesian stew with beef or chicken, potatoes, carrots, various spices and kecap manis (sweet soy sauce) from Indonesia;
• Stoofvlees, a Belgian beef stew with beer, mustard and laurel;
• Tagine, a Moroccan stew, named after the conical pot in which it is traditionally cooked and/or served in;
• Tharid, a traditional Arab stew of bread in broth;
• Waterzooi, a Belgian stew;
• Yahni, a Greek (γιαχνί), Turkish, and Persian stew.

See also[link]

Food portal

References[link]

External links[link]

Wikibooks Cookbook has a recipe/module on Stews

Look up stew in Wiktionary, the free dictionary.

Wikimedia Commons has media related to: Stews

Curtis Ousley (February 7, 1934 – August 13, 1971), who performed under the stage name King Curtis, was an American saxophone virtuoso known for rhythm and blues, rock and roll, soul, funk and soul jazz. He was adopted, alongside with his adopted sister, Josephine Ousley Allen. They both grew up in Texas, together. Variously a bandleader, band member, and session musician, he was also a musical director and record producer. Adept at tenor, alto, and soprano saxophone, he was best known for his distinctive riffs and solos such as on "Yakety Yak", which later became the inspiration for Boots Randolph's "Yakety Sax" and his own "Memphis Soul Stew".^[1]

Career[link]

King Curtis started playing saxophone at the age of twelve in the Fort Worth area. Josephine, took interest in him, knowing that she was also into music and singing as well. He took interest in many musical genres including jazz, rhythm and blues, and popular music. As a student pursuing music he turned down college scholarships in order to join the Lionel Hampton Band.^[2] During his time with Lionel Hampton he was able to write and arrange music and learn guitar.^[2] In 1952 Curtis decided to move to New York and became a session musician, recording for such labels as Prestige, Enjoy, Capitol, and Atco. He recorded with Nat Adderley and Wynton Kelly,^[2] Buddy Holly and Andy Williams.^[3]

Stylistically, Curtis took inspiration from saxophonists Lester Young, Louis Jordan, Illinois Jacquet, Earl Bostic, and Gene Ammons.^[2] Known for his syncopated and percussive style, he was both versatile and powerful as a musician. He put together a group during his time as a session musician including Richard Tee, Cornell Dupree, Jerry Jemmott, and Bernard Purdie.^[3]

Move into Rock[link]

King Curtis enjoyed playing jazz and rock but decided he would make more money as a rock musician. From the 1950s until the mid 1960s, he worked as a session player, recording under his own name and with others such as the Coasters, with whom he recorded "Yakety Yak." Buddy Holly hired him for session work, during which they recorded "Reminiscing." Buddy wrote this song, but gave Curtis the songwriting credit for flying down to the session. His best-known singles from this period are "Soul Twist" and "Soul Serenade."

In 1965, he moved to Atlantic Records and recorded his most successful singles, "Memphis Soul Stew" and "Ode to Billie Joe" (1967). He worked with The Coasters, led Aretha Franklin's backing band The Kingpins. The Kingpins opened for The Beatles during their 1965 performance at Shea Stadium. Curtis produced records, often working with Jerry Wexler and recorded for Groove Records during this period.^[4]

In 1970, he appeared with Aretha Franklin and The King Pins on Aretha Live at Fillmore West, and another record, Live at Fillmore West, which included a version of "Memphis Soul Stew" and covers of Led Zeppelin's "Whole Lotta Love", Isaac Hayes' "I Stand Accused" and Stevie Wonder's "Signed, Sealed, Delivered I'm Yours". The line-up for these performances included: Hammond organ player Billy Preston, bassist Jerry Jemmott, guitarist Cornell Dupree, Pancho Morales (percussion), drummer Bernard "Pretty" Purdie and The Memphis Horns. A cover of Procol Harum's "Whiter Shade of Pale" was taken from this album, and used as the title music in the cult British comedy film, Withnail & I. In July 1971, Curtis recorded saxophone solos on "It's So Hard" and "I Don't Wanna Be a Soldier Mama I Don't Wanna Die" from John Lennon's Imagine.^[5] Along with The Rimshots, he recorded the original theme song for the 1971 hit television show, Soul Train, titled "Hot Potatoes."

Death[link]

Around midnight on August 13, 1971^[6] Curtis was lugging an air-conditioning unit towards his brownstone apartment on West 86th Street in New York City when he noticed two junkies were using drugs on the steps to his home. When he asked them to leave, an argument started.^[7] The argument quickly became heated and turned into a fist fight with one of the men, 26-year old Juan Montañez. Suddenly, Montañez pulled out a knife and stabbed Curtis in the chest. Curtis managed to wrestle the knife away and stab his assailant four times before collapsing. Montañez staggered away from the scene and Curtis was taken to Roosevelt Hospital, where he died from his wounds less than an hour later.^[8]

Montañez was arrested at the same hospital Curtis had been taken to. When police officers investigating the murder learned that another man had been admitted to Roosevelt hospital with stab wounds around the same time as Curtis, they quickly realized that the two events were connected. Montañez was charged with Curtis' murder and subsequently sentenced to a term of imprisonment.^[9]

On the day of Curtis' funeral Atlantic Records closed their offices.^[10] Jesse Jackson administered the service and as the mourners filed in, Curtis's band 'The Kingpins' played "Soul Serenade". Amongst those attending were his close family, sister Josephine Ousley Allen, other family members, Aretha Franklin, Cissy Houston, Brook Benton and Duane Allman.^[11] Franklin sang the closing spiritual "Never Grow Old" and Stevie Wonder performed "Abraham, Martin and John and now King Curtis".^[12]

Curtis was subsequently buried in a red granite-fronted wall crypt in the 'West Gallery of Forsythia Court' mausoleum at Pinelawn Memorial Park in Farmingdale, New York, the same cemetery that holds Jazz greats Count Basie and John Coltrane.^[13]

Awards[link]

In 1970, Curtis won the Best R&B Instrumental Performance Grammy for "Games People Play".^[14]

Curtis was inducted into the Rock and Roll Hall of Fame on March 6, 2000.^[15]

Discography[link]

^[16]

King Curtis[link]

• The Good Old Fifties (1959)
• Have Tenor Sax, Will Blow (1959)
• Azure (1960)
• King Soul (1960)
• Soul Meeting (1960)
• Party Time (1961)
• Trouble in Mind (1961)
• Old Gold (1961)
• Night Train (1961)
• Doin' the Dixie Twist (1962)
• Country Soul (1962)
• Soul Twist and other Golden Classics (1962)
• It's Party Time (1962)
• The Best of (1962)
• Soul Serenade (1964)
• Plays Hits made by Sam Cooke (1965)
• That Lovin' Feeling (1966)
• Live at Small's Paradise (1966)
• Play Great Memphis Hits (1967)
• Memphis Soul Stew (1967) #33 Pop, #6 R&B
• Sweet Soul (1968)
• Sax in Motion (1968)
• Instant Groove (1969)
• Everybody Talkin (1970)
• Get Ready (1970)
• Blues at Montreux (1971)

King Curtis and The Kingpins[link]

• Soul Twist (1962) with The Noble Knights
• The Shirelles & King Curtis Give A Twist Party (1962) with The Shirelles a/k/a Eternally, Soul (1968)
• King Size Soul (1967)
• Live at Fillmore West (1971)

References[link]

Bibliography[link]

• Clifford, Mike: Futrell, John and Bonds, Ray. The Illustrated Encyclopedia of Black music. Harmony Books (1982). Digitized 29 Dec (2006)
• Kernfield, Barry Dean. Newgrove Dictionary of Jazz. Grove's Dictionaries (2002). Digitized 21 Dec 2006. ISBN 978-1-56159-284-5
• Shaw, Arnold. Honkers and Shouters. Macmillan Publishing Company (1978). Macmillan Publishing Company. ISBN 0-02-061740-2
• Poe, Randy and Gibbons, Billy F. Sky Dog. Backbeat Books (2006) ISBN 978-0-87930-891-9

Trace Bundy
Trace performing with multiple capos.
Background information
Origin	Austin, MN
Genres	Instrumental, Acoustic Guitar
Years active	1999 (1999)–to present (to present)
Labels	United Interests
Website	www.tracebundy.com

Trace Bundy is an instrumental acoustic guitar player who lives and performs in Boulder, Colorado. He is known to fans as "The Acoustic Ninja" for his legato and finger tapping skills. His playing style features him playing with both hands on the fretboard, intricate finger picking arpeggios and inventive use of multiple capos.^[1] Trace has built up his career through success on websites such as YouTube and Facebook and is now signed with the record label/management company United Interests.^[2]

Early Life[link]

Bundy was born in Austin, Minnesota^[3] and later moved to the small town of Buena Vista, Colorado. He first started playing guitar when he was 11 years old.^[4]

Bundy met Jonah Werner (now an acclaimed acoustic folk songwriter) in high school and started playing with him at a local coffee shop in Buena Vista. The duo played mostly Jack'o'Pierce and other various folk songs. Bundy then met Tim Thornton from Newcomers Home and started playing old Dylan and Cat Stevens tunes. They all attended the University of Colorado at Boulder and still continue to play together from time to time. Before pursuing his music career in a full-time capacity, Bundy was an engineering professor at the University of Colorado at Boulder.

Career[link]

Bundy was influenced by a variety of musicians such as David Wilcox, Ani Difranco and Phil Keaggy. He stopped using a pick altogether when he realized he could play more complex music using all five fingers.

Bundy's first musical release was in 1999 with "O Night Divine", a collection of traditional Christmas songs. His next recording, containing all original songs, was 2000's "Solomon's Splendor". In October 2004 he released a CD/DVD combo titled "Adapt". The DVD shows a live concert filmed in Boulder, CO, in the summer of 2004. Many clips from this DVD circulated on YouTube and have received well over twenty-one million views. Some of the more popular clips are Trace covering the Backstreet Boys song "I Want It That Way", and Pachelbel's Canon^[5] performed on an acoustic guitar using the fingertapping technique. Following this album was "A Few Songs For Christmas", an EP of more Christmas songs released in December 2007.

In 2008, Bundy's released "Missile Bell", a two-part project, consisting of a studio CD, a live CD, and a DVD filmed live at the Boulder Theater in November, 2007. Also in 2008, Bundy was named "Most Promising New Talent of the Year" by Acoustic Guitar Magazine, and came in third in the same magazine's "Best Fingerstyle Guitarist of the Year" category.^[6]

On February 29th, 2012 Trace announced via his Facebook page that his new album, "Elephant King", will be released on May 1st, 2012. ^[7]

Discography[link]

Releases on the Honest Ninja Music label:

• O Night Divine (1999)
• Solomon's Splendor (2000)
• Adapt (2004)
• A Few Songs for Christmas EP (2007)
• Missile Bell (2008)
• Elephant King (2012)

References[link]

External links[link]

• Official Trace Bundy Web site
• Official Myspace Profile