10.2 Stewing

Stewing is close to braising. It is also slow, and it also uses liquid. The main difference is the amount: in a stew, the meat is completely under the liquid.

Use a heavy pot. A stockpot or a Dutch oven works on the stove or in the oven. A slow cooker works too.

Cut and coat

Cut the meat into cubes about as big as a golf ball. Bought, ready-cut chunks should be about the same size. Pieces that are too small will overcook.

Many recipes ask you to dredge the meat before you brown it. To dredge is to roll the pieces in flour, here flour that has been seasoned.

Brown

Browning goes in this order:

• Warm a little oil in the pan over medium heat.
• Brown the cubes on every side, in batches if the pan is small.
• Drain off the fat, unless the recipe tells you to keep the drippings.
• If the stew will finish in a slow cooker, move the meat into it now.
  ▶ Watch

Add the liquid and simmer

Next come the seasonings, the vegetables and the liquid. Follow the recipe. The liquid might be beef broth, wine, beer, juice or plain water.

Bring it to the boil. Then turn the heat down to low and put on a lid that fits tightly.

The stew is ready when the meat is fork tender.