Creative cooks use stews as showcase

Give me the choice of a steak cooked to perfection or a bowl of stew, and I’ll choose the stew any time of year. Not only do I enjoy eating the stew — and sopping up the broth with crusty bread — but I like cooking stews. For one thing, it takes only one pot for a complete meal. In addition, the cook’s creativity can be showcased. One can vary the vegetables and the seasonings every time — and I like that.

Today we have a lamb stew that’s truly different. It’s enhanced with cheese, and we’ve given it the Nordic touch with Jarlsberg.

In the second recipe, just the name Provencal for the Chicken Stew evokes the aroma of garlic, bay leaf and thyme, which grows wild and abundantly in the Provence region of France.

Jarlsberg Lamb Stew

2 1/2 to 3 pounds lean lamb stew meat cut in 2-inch cubes

2 tablespoons olive oil

3 cloves garlic, chopped

2 large leeks, washed and chopped

4 large carrots, cut in 1-inch pieces

4 cups chopped celery

3 cups halved small potatoes

1 cup chopped white mushrooms

1 bay leaf

1 teaspoon dried thyme, crushed

Salt and pepper to taste

2 cups white or red wine or broth PLUS 2 cups vegetable, chicken or beef broth (4 cups total)

In large, heavy, non-reactive pot, brown lamb in olive oil over high heat, about 10 minutes. Lower heat; stir in garlic; cook 1 minute (avoid browning). Add leeks, carrots, celery, potatoes and mushrooms. Continue browning over moderate-high heat 8 to 10 minutes. Add bay leaf, thyme, salt and pepper to taste (start with 1/2 teaspoon salt). Add half the cheese.

Deglaze pot with wine or broth; bring to boil 2 to 3 minutes. Add remaining 2 cups broth; return to boil and cover. Lower heat and simmer 1 to 1 1/2 hours or until meat and vegetables are fork tender. Remove and discard bay leaf. Let stand 15 to 20 minutes before serving. Pass remaining cheese to sprinkle over each serving. Makes 4 to 6 servings.

Chicken Stew Provencal

2 tablespoons olive oil

3 pounds chicken parts, cut in small pieces, if necessary

2 (16-ounce) cans whole tomatoes, broken up

1 teaspoon salt

1/4 teaspoon dried thyme leaves, crushed

1/2 teaspoon fennel seed, crushed

1/2 teaspoon grated lemon zest

1 clove garlic, minced

1/8 teaspoon black pepper

1 bay leaf

2 cups celery cut in 1-inch lengths

1/4 cup dry white wine

Rinse chicken under running cold water. Dry with paper towels.

In large saucepan heat oil until hot. Add chicken; brown on all sides; drain off drippings. Add tomatoes, salt, thyme, fennel seed, lemon zest and garlic, black pepper and bay leaf. Bring to boil. Reduce heat and simmer, covered, until chicken is almost cooked, about 35 minutes. Add celery and wine. Simmer, uncovered, until chicken and vegetables are tender, 10 to 15 minutes. Remove and discard bay leaf. Makes 4 servings.