How to Make Stew

How to Make Stew

Stew for Beginners
by Jessica Hulett

Winter just wouldn't be winter without stews. Hearty, earthy and oh-so-tasty stew is the ultimate comfort food, and it's economical, too. You can make a huge pot and freeze the leftovers for a night when you won't have time to cook. The best thing is that you don't have to do much work because the oven or slow-cooker does it all for you. Try these tips and tricks and you'll serve up a delicious dish every time.

The Right Stuff

Stew really is a convenience food, from the ease it takes to make to the supplies you need to do it. A Dutch oven or a slow cooker, a separate skillet (if you opt for the latter), tongs, a wooden spoon, and a flour bowl are really all you need.

Slow Cooker vs. Conventional Oven

Enthusiasts on both sides of the stewing debate have their reasons for their vessel of choice. If you haven't chosen sides yet, ask yourself these questions:
1. Am I comfortable leaving an appliance on and unattended while I'm at work or asleep?
If the answer is yes, go the slow-cooker route. If it's no, clear about four hours out of your schedule and opt for the Dutch oven.
2. How important is one-pan-cooking to me?
Slow-cookers are slow because they cook at extremely low temperatures. You'll need to brown meat and sauté aromatic vegetables in a separate pan first and then transfer them to the slow cooker, which means more clean-up.

The Right Stuff

Choose ingredients that can withstand cooking for long periods of time. Opt for tougher cuts of meat, like lamb shanks, pork shoulders and beef chuck. Leaner cuts, like tenderloin, will cook through before you can get a good flavor, and they can get tough. When choosing vegetables, think sturdy. Root vegetables like parsnips, potatoes, turnips and carrots were practically invented for stews.

Rachel Been

Step 1: Sauté the Aromatics

All good stews start with aromatic vegetables. The classic French mirepoix flavor base is composed of two onions, one carrot and one celery stalk, but there are many variations -- fennel, leeks and shallots to name just a few. Cook the aromatics in a little bit of oil until they become fragrant, about five to seven minutes. Remove them from the pan.

Step 2: Cook the Meat

This step is essential for an excellent meat stew. First, dredge the meat in flour. This accomplishes two things -- giving the meat a tasty crust, which locks the moisture inside, and thickening the liquid the stew is cooked in. Brown the cubes in a little bit of oil over medium-high heat, and remove from the pan.

Step 3: Deglaze

Deglazing gets all of those tasty browned bits from the vegetables and meat off the bottom of the pan and into the sauce. You can use stock, wine, cider, or even water, although the latter doesn't offer much in the way of flavor. Simply pour in enough liquid to cover the bottom of the still-hot pan, and loosen the particles with a wooden spoon or spatula.

Step 4: Put it All Together

Add the browned meat, aromatics, and any herbs and spices you'll be using to the deglazed pot. Rosemary, thyme and bay leaf are all wonderful complements to most earthy stews. Then add enough liquid to just cover the meat. Cover and cook on heat low enough to simmer, but not boil, which will cause the meat to become tough.

Step 5: Add Vegetables

If you add the vegetables to the stew along with the meat, they'll be mush by the time the meat is done. When a meat thermometer indicates that the cubes are just below their ideal temperature, add the vegetables, cover again, and cook until they are fork-tender. Voila! You have stew.

In the Mood for Stew?

Try Jessica's Black Bean and Sweet Potato Stew.

Share your recipe for a family favorite.

Try a new stew or share your stew making tips in the comments below.