"LurfysMa" in :
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter" wrote:
>
>>"LurfysMa" > wrote:
>>> Is it possible to make some general guidelines
>>> for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. ...


Different kinds of meat stews are made in different countries and some of
the traditionalisic recipes do work out in particular proportions. (In the
same sense as the famous simple cake recipe, called quatre-quarts, or
four-quarters, in France and pound cake in the US, uses equal parts by
weight of flour, sugar, butter, and eggs. Enhanced of course with your own
embellishments like some orange juice, zest, and liqueur to give it intense
and satisfying orange flavor.)

Offhand I remember one strikingly simple beef stew from Germany based on
equal parts by weight of three ingredients: beef, beer, and leeks. ("Drei
dritten?") You clean, trim, and chop the leeks; stew the ingredints until
done, seasoning to taste. It's not a bad method, I've used it. There are
other such recipes too, but I hope that's helpful.

-- Max