The ByWard Market’s 24th annual stew cook-off earlier this month was won by Tucker’s Marketplace, which served a beef and Italian sausage concoction that it called Parisienne Hot Pot. The recipe is below.
The event, which pitted the stews of more than 20 market businesses against one another, attracted 500 people to sample their wares and raised more than $5,000 for the Lowertown Community Resource Centre’s summer camp programs.
The Tucker’s stew came first with the event’s judges, and third in the people choice competition. No other stew made the top three of both lists.
A similar stew by Tucker’s also won the market cook-off in 2012.
Tucker’s Marketplace Parisienne Hot Pot
Makes: 10 servings
6 pieces bacon
2 oz vegetable oil
2 cups (500 mL) diced onion
¼ cup (60 mL) minced fresh garlic or roasted garlic (optional)
2 lb (900 g) stewing beef, ¾-inch diced
2 lb (900 g) Italian sausage – cut into ½-inch coins
2 cups (500 mL) dry red cooking wine
1 cup (250 mL) tomato paste
2 cups (500 mL) celery coarsely chopped
2 cups (500 mL) carrots
2 cups (500 mL) fresh tomatoes ¾-inch diced
2 cups (500 mL) redskin potatoes ¾-inch diced
8 cups (2 L) water
¼ cup (60 mL) beef soup base
¼ cup (60 mL) Worcestershire sauce
½ tsp (2.5 mL) garam masala
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) fresh thyme
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) dried sweet basil
½ tsp (2.5 mL) allspice
pinch crushed chili peppers
1 tsp (5 mL) brown sugar
For the Flour Mix
½ cup (125 m) flour
3 cups (750 mL) water
1. Marinate cubed beef in red wine and minced garlic for 4 hours.
2. In a large, heavy-bottom pot, cook bacon, then remove when crispy and set aside. Add onions to 2 oz of vegetable oil over a low heat and simmer until translucent.
3. Increase heat to medium-high and add thyme.
4. Pour wine marinade off of beef and retain for later step.
5. Add beef and Italian sausage to onions and thyme. Cook until seared and browned.
6. Add celery, carrots, and potatoes and cook for 5 minutes, stirring constantly.
7. Add tomatoes, tomato paste, beef base, spices, brown sugar, reserved wine marinade and water, and bring to a boil.
8. Reduce temperature to a simmer, cover and stir occasionally. Allow to simmer for 3 – 5 hours.
9. Combine flour and water, and mix well.
10. Increase heat to medium, and slowly add flour mixture to thicken to desired consistency.
11. Reduce heat and simmer for an additional 20 minutes.
12. Chop bacon and garnish top of stew.
13. Sprinkle with cilantro or parsley.
