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3.2: The Cooking Technique - Stewing

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    21838

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    Stewing Basics

    This is a slow-cooking method, similar to braising, with the key difference being the meat is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.

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    Dredging food. flicker.com

    CUT & DREDGE

    If you're using pre-packaged (or cutting your own) chunks, make sure they're not too small to prevent overcooking. Aim for cubes about the size of a golf ball. Many stew recipes call for dredging the meat in seasoned flour before browning.

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    BROWN THE MEAT

    Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you're using a slow cooker, transfer it over.

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    ALL TOGETHER NOW

    Depending on your recipe, now's the time to add seasonings, vegetables and liquid — such as beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.

    SIMMER & STEW

    Use a tight-fitting lid and keep it on while stewing to prevent moisture and heat loss, which can affect cooking time. Follow your recipe for timing guidelines. Do not lift the lid — unless you are recipe calls for adding vegetables or other ingredients later on. You will know it is done when the meat is fork tender.

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    Cowboy Beef Stew. beefitswhatsfordinner.com

    This page titled 3.2: The Cooking Technique - Stewing is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux & Randy Cheramie via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.