Warm up this winter with the ultimate comfort food – stew! Whether you prefer beef, chicken, pork, goat, lamb, or a hearty vegetarian version, there’s no denying that stew is the perfect dish for colder weather. But what exactly is a stew, and how do you make it? Fear not, because we’ve got you covered. From the best cuts of meat to use to the perfect seasoning, we’ve got everything you need to know to make the most delicious stew. So, grab a bowl and get ready to dive into the world of stew!
What is a stew?
Let’s start by defining what a stew is. While it may seem like a simple question, there is a fine line between soup and stew. To me, the key difference is the thickness of the liquid that the ingredients are cooked and served in. Stew has a gravy-like consistency, while soup is generally thinner. However, when we start looking at chowders and thick soups like split pea, things can get confusing. At the end of the day, I define stew as a soup with a thickened broth.
Stews can be made with any kind of meat or even fish and seafood. However, today we’re going to focus on meat-based stews to keep things simple. The best meats for stew are tough, cheaper cuts that have a lot of flavours. The long, moist cooking method used in stewing is perfect for breaking down tough muscle fibres, making these cheaper cuts tender and delicious. So, no matter what kind of meat you prefer, there’s a stew recipe out there that will be perfect for you.
Choosing The Right Meat For Your Stew
When it comes to making a stew, it’s important to choose the right cut of meat. The best cuts for stewing are the tougher, cheaper cuts of meat that have more flavour. These cuts benefit from the long, slow cooking process used in stewing, which breaks down the tough muscle fibres and results in tender, delicious meat. For beef, cuts like chuck, round, shank, and brisket are ideal, while pork shoulder, leg, and hock are great choices for pork stews. Lamb shank, shoulder, and neck are perfect for lamb stews, while chicken thighs and legs have more flavour than leaner cuts like chicken breast and are great for chicken stews. In general, avoid lean, tender cuts of meat as they won’t hold up well during the long cooking process. Instead, go for the cuts with more connective tissue and marbling, which will break down and add flavour to your stew.
When preparing the meat for your stew, it’s important to cut the pieces to a relatively uniform size to ensure even cooking. Cubes of meat about 1 inch by 1 inch are a good rule of thumb, although it doesn’t have to be exact. If you prefer larger chunks of meat in your stew, be aware that they will take longer to cook. If you decide to cut the meat in strips rather than cubes, be sure to cut across the grain of the meat. This shortens the muscle fibres and makes the meat easier to chew. No matter what type of cut you choose, be sure to select a tougher, cheaper cut of meat with more connective tissue and marbling. These cuts will hold up well during the long cooking process and will break down, adding flavor and richness to your stew.
Browing The Meat
Meat should be seared very well before going in a pot with any liquid. This searing can be done in the pot, in a separate pan, or even in the oven under the broiler.
As with anything that we want to get a nice sear on, a dry surface is best. You can pat the meat dry with a paper towel, or you can dredge it in flour prior to searing it. However, it’s not necessary to dredge the meat in flour, as it can burn in the oil and create a mess.
To get a deep, rich brown colour on all sides, season the meat with salt and pepper and sear it in small batches to avoid crowding the pan and cooling it down too quickly. Overcrowding will cause the meat to steam and release liquid, preventing it from getting a proper sear.
Searing the meat creates a flavorful crust on the outside, which enhances the overall taste of the stew. It also creates browned bits or fond at the bottom of the pan, which can be scraped up and used to flavour the stew.
Once the meat is browned, remove it from the pan and set it aside until ready to add it to the rest of the stew ingredients.
Building Flavor: Sauteing Vegetables for Your Stew
Now that you have seared the meat, it’s time to add depth and complexity to your stew by sauteing some vegetables. Start by removing the meat from the pot and setting it aside. Pour out any excess oil in the pot, leaving just enough to saute the vegetables.
Add diced onions and celery to the pot and saute them until they start to soften and become translucent. This will take about 5-7 minutes. As the vegetables cook, they will release flavours that will further enhance the taste of your stew.
The sauteing process will also help loosen the brown bits from the seared meat that are stuck to the bottom of the pot. These brown bits contain a lot of flavours and will add depth to your stew.
Once the onions and celery are cooked, you can add minced garlic and cook it for a minute or two before moving on to the next step, if your recipe calls for it. Garlic adds a rich, earthy flavour to your stew, and cooking it briefly will help to mellow its sharpness.
Remember that this step is crucial to building the foundation of flavour for your stew. Take your time, and make sure to scrape up all the brown bits from the bottom of the pot. This will add complexity and depth to your dish.
Thickening Your Stew with Roux or Cornstarch
Once you’ve sautéed the onions and celery and built the flavour foundation of your stew, it’s time to consider how to thicken it. Depending on the recipe, you may add a roux, which is a mixture of melted fat and flour in equal parts, or a slurry of cornstarch and water. While regular all-purpose flour can be used for making a roux, gluten-free flour is a great option too. To make a cornstarch slurry, mix about 1/4 cup of water with 2 to 3 tablespoons of cornstarch, then stir it into the stew about ten minutes before it’s ready to eat.
For roux, it’s best to make it separately and add it to the pan once the stock is hot and the pan is deglazed. Melt some butter or other fat in a separate pan, sprinkle the flour into the pot, and stir for a few minutes. It’s important not to add too much flour, as the stew will cook for a long time, and the liquid will evaporate, making it too thick. Otherwise, it may burn the bottom of the stew.
Determining the right time to add the roux depends on the recipe, but typically it’s added after the vegetables have been sautéed and before the meat and stock are added. This step will thicken the stew and provide a rich and flavorful gravy-like texture that will bring all the ingredients together.
Deglazing the pan for enhanced flavour
Once your onions and celery have softened, the next step is to deglaze the pan to lift any stuck bits of food (fond) from the surface. Deglazing helps to enhance the flavour of your stew, and it’s generally done using alcohol like wine or beer. However, stock or water can be used instead.
To deglaze, simply add liquid (preferably wine) to the pot and scrape the surface with a wooden spoon to lift all those bits up. If you’re using alcohol, it’s essential to cook it out to get rid of the harsh, bitter flavour that can result from uncooked alcohol. Cooking out alcohol is just another cooking term for cooking wine until all the alcohol has evaporated.
To cook out the alcohol, reduce the wine by half its volume. For example, if you add 1 cup of wine to the pot, cook it until only about 1/2 a cup is left. This should take care of the alcohol flavour while leaving you with subtle wine flavours.
It’s important to deglaze the pan before adding any liquid or roux, as leaving the stuck bits of food stuck to the pan can lead to clumping and burning. By deglazing, you’re also creating a flavour foundation for your stew that will make it more delicious.
What liquid should you a
When it comes to adding liquid to your stew, it’s recommended to use stock instead of water. Stock can add an extra layer of depth to the flavour that water can’t match. Even store-bought stock can be used if you don’t have homemade stock on hand.
Once you have your stock in the pot, bring it to a boil. That’s it for this step.
Thickening Your Stew for Optimal Texture
After you’ve added your cooking liquid, it’s time to thicken your stew to achieve the perfect texture. You have two main options: whisking in a premade roux or adding a mixture of cornstarch and water. It’s important to add the thickener at this point, before the stew is loaded with meat and vegetables, to ensure it blends in properly.
It’s also essential to avoid over-thickening your stew at this stage. Keep the liquid at a consistency that coats the back of a spoon, but isn’t too thick. Remember, the stew will continue to thicken as it cooks, so you may need to add more liquid later on.
If you’re using a roux, melt some butter or other fat in a separate pan, sprinkle in the flour, and whisk it until it’s smooth. Then, add it to the pot and whisk it into the liquid. If you’re using cornstarch and water, mix about 1/4 cup of water with 2 to 3 tablespoons of cornstarch and stir it into the stew about ten minutes before it’s ready to eat.
Throughout the cooking process, be sure to taste your stew and adjust the seasoning with salt and pepper as needed. And remember, less is often more when it comes to seasoning, so start with a light hand and add more gradually until the flavors are just right.
Cooking The Stew
Adding The Browned Meat
Return the meat to the pot, making sure to pour in any juices that have accumulated under the meat. This liquid is packed with flavour and will enhance the overall taste of the stew.
At this point, you can also add any dried herbs or bay leaf to the pot to infuse even more flavour into the stew. Popular herbs for stews include thyme, rosemary, and oregano.
After the meat and seasonings are added, bring the stew back to a boil before reducing the heat to low and covering the pot with a lid. While you can cook the stew on the stovetop, cooking it in the oven at 300°F provides more consistent and even heat.
Let the stew cook for about an hour and check for doneness and liquid levels. If the meat is almost fully cooked, it’s time to add in the vegetables. Remember that different vegetables take different amounts of time to cook, so it’s essential to add them in gradually based on their cooking time. Adding vegetables too early can result in mushy, overcooked vegetables.
Stew Vegetables
A stew is typically composed mostly of root vegetables like onion, carrot, potato, turnip, and parsnip. Other vegetables commonly added to stews include cabbage, peas, celery, and bell peppers.
These vegetables are common in stews in my area of the world, but they are not the only vegetables you can add. You can add any vegetables you want to your stew, just think about their cooking times.
Because the vegetables in a stew are generally cut fairly thick, they may need 45 minutes to an hour to cook. So add them in about that much time before the meat is done. You can also add chopped fresh herbs like rosemary, thyme, or parsley at this point to enhance the flavour.
Finishing Touches
About 20-30 minutes before the stew is finished, it’s time to add any soft vegetables like cabbage, peas, or parsnips. These won’t take long to cook, and you don’t want to overcook them. Mushy vegetables aren’t very much fun. Other vegetables like sweet potato, celery root, and rutabaga can also add great flavour and texture to your stew.
Once the stew is finished, you can add some chopped parsley or other fresh herbs like thyme, rosemary, or sage. This will add a burst of freshness and complexity to the flavour profile. Taste the stew and adjust the seasoning as needed. If you want to be really indulgent, you can add a tablespoon or two of butter and stir it in to add a really rich flavour and smooth texture.
At this point, you can also remove any bay leaves or herb sprigs that were added earlier in the cooking process. These can be tough and fibrous and are not pleasant to eat.
Finally, let the stew rest for a few minutes before serving to allow the flavours to meld together. Serve hot with some crusty bread, and enjoy the hearty, comforting goodness of a well-made stew.
How to Make a Delicious Stew: A Step-by-Step Guide
- Start by choosing the right meat for your stew, which should be tough and cheaper cuts that are full of flavour.
- Cut the meat into evenly sized pieces, about 1-inch by 1-inch cubes, for even cooking.
- Sear the meat very well to a deep, rich brown colour to develop flavour and create a base for the stew.
- Remove the meat from the pot and set it aside.
- Saute onions and celery in the same pot to build a flavour foundation for the stew and pull the brown bits off the surface of the pan.
- Deglaze the pan with alcohol or other liquid to lift any stuck bits of food from the surface and add depth of flavour to the stew.
- Add cooking liquid, preferably stock, and bring it to a boil.
- Thicken the stew with a premade roux or a mixture of cornstarch and water, being careful not to make it too thick at this stage.
- Add the seared meat and any drippings that have accumulated under the meat, along with any dried herbs or bay leaf, to the pot.
- Bring the stew back to a boil, reduce the heat to low, and put a lid on the pot or put it in the oven at 300°F for consistent and even heat.
- Cook the stew for about an hour, checking for the doneness of the meat and adding any more liquid if needed.
- About 45 minutes to an hour before the meat is done, add root vegetables like onion, carrot, potato, turnip, parsnip, and any other vegetables of your choice, being mindful of their cooking times.
- About 20-30 minutes before the stew is finished, add any soft vegetables like cabbage or peas, being careful not to overcook them.
- Once the stew is finished, adjust the seasoning as needed and add finishing touches like chopped parsley, thyme, rosemary, sage, or a little bit of butter for extra richness and flavour.
Conclusion
Congratulations! You now have all the knowledge you need to make a delicious, hearty stew. Don’t be intimidated by the process – once you break it down and follow the steps, you’ll find that it’s actually quite simple.
Remember to choose the right cut of meat, cut it into even-sized pieces, sear it well, and build the foundation of your stew with sautéed onions and celery. Adding the right vegetables at the right time, and thickening the stew with roux or cornstarch slurry, will result in a perfectly balanced dish.
And here’s a pro tip: make your stew a day in advance and let it rest in the fridge. The flavours will meld together and intensify, making it even more delicious the next day.
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Loved your tips. But dumplings are a must have with the stew!
Lol thanks. I actually hate dumplings, but to each their own. Do you have a recipe you could share with other readers?
I have been making stews for years, but learned a lot here that makes so much more sense. Thank you!
I’m so happy to hear that Barb. Thank you!