Whart do I call the wonderful stew I made?

Cafe Society
1

Tonight I improvised and made a stew, and it turned out absolutely unbelievable. Here’s what I did:

Boiled chopped chuck beef and lamb neck bones (about 3 pounds total) for almost two hours, until it was very soft, keeping the meat in the broth. Added one chopped head of cabbage, one chopped onion, 4 chopped carrots, 2 chopped tomatoes, and seasoned with about a quarter cup of vietnamese fish sauce, a few tablespoons of red pepper flakes, a few squirts of sriracha, and a few tablespoons of chicken bouillon powder. Simmered for another 35 minutes or so. Served it over rice.

It was just amazing. Did I make anything that already exists, or was this a totally original recipe?

2

You made stew. If we made up a new name for every stew recipe, we’d have run out of words a long time ago.

It’s not quite the recipe I’d use, but from my point of view the only thing exotic in there is the fish sauce.

3

Yep, you made “stew.” Call it whatever you’d like.

4

Okay, I hereby name this stew “Stew du Andy”, and I recommend that everyone make it. It would probably work equally well with chicken or pork, or even seafood.

5

I applaud the use of fish sauce. I bet the umami was off the charts.

6

Whatever it was, my taste buds loved it.

7

Name is after yourself, ‘your name’ wonder stew!

8

Fish sauce or anchovies are fantastic in any meaty stews!

9

FWIW, cabbage soup with meat, carrots, onions, and maybe tomatoes is called shchi in Russian. Never heard of it being made with pepper flakes, fish sauce, and the other stuff, though.

10

How much fish sauce is too much?

I add it sometimes but never anything like a quarter cup. Am I being too timid?

11

Yeah, I just shake in a few drops at a time - a quarter-cup would be half the bottle. But hey, tasted alright to the OP so more power them.

12

I’m typically more on the level of like one to two tablespoons for two to three pounds of meat in a stew. So about a quarter to half the amount used in the OP. But, obviously, do it to taste.

13

I call it “Throw Down” stew. Wherein you take whatever ingredient you can find in your pantry or fridge, then just throw it in a pot and simmer.
To me what makes throw down stew so special is: If you make a pot that’s particularly good, it can never be repeated again.

14

When I do a something like that, I generally call it a “clean out the fridge” stew.

But this sounds to me like “Lava Stew.” :wink:

And yes, I am a proud pepper wimp. :stuck_out_tongue:

15

In honor of your thread, call it Whart Stew.