How to Make Stew
Chop up 1 celery stalk, 1 carrot and 2 onions., Heat a Dutch oven or a skillet over medium high heat., Sauté the vegetables for approximately 5 minutes until softened. , Place them in a bowl to be added back in later on. , Decide upon a meat, such...
Step-by-Step Guide
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Step 1: Chop up 1 celery stalk
You may also choose to add fennel, shallots or leaks into this mixture. -
Step 2: 1 carrot and 2 onions.
Add 2 tbsp. (30 ml) of oil to coat it.
If you plan to cook your stew in a Dutch oven, you may want to Sauté the aromatics before browning your meat and use the same pot. ,,, If you plan to use seafood, it should be added near the end because it cooks more quickly.
Stew meats are generally less expensive, tougher cuts of meat.
The braising process breaks down the fats in the meat, tenderizing them.
Choose meats like pork shoulder, chicken thighs, chuck roast, bottom round, or even meats labeled "stew meat."
Defrosting in the microwave right before can change some of the stew flavors because it may cook some of the meat too quickly. , Cut 1 to 2-inch (2.5 to 5cm) pieces of meat.
The size will depend upon your preference.
Generally, the longer the cooking time, the bigger your pieces of meat should be.
You do not want your meat to overcook.
Not all meat needs to be cut before adding it to a stew.
Chicken thighs, chicken wings and short ribs can be cooked with the bone in and removed while eating. , Dredge your meat pieces in flour.
This will give them a crispy edge and give the stew a more complex flavor. , Pour 1 to 2 tbsp. (15 to 30ml) of oil into the bottom of the pan to coat it. , Brown it on all sides.
This should take approximately 5 to 8 minutes with 2 lbs. (0.9kg) of meat. , Place a towel or foil over the top to keep it warm. ,, Make sure it covers the entire bottom, adding more if necessary. ,, Make sure you loosen and incorporate as many as possible of those bits.
It will strengthen the flavor. , If you are using a slow cooker, you should add the deglazed sauce, meat and aromatics to the crock pot now. , If you are using a slow cooker, you should only cover approximately half of the volume of the ingredients with your liquid.
The cooker will concentrate all the steam and juices inside the pot. , Bay leaves, salt, pepper and thyme are frequently used with stews, but you should adjust your spices according to the flavors you prefer. ,, You do not want to cook the meat too fast, just bring the temperature up so that it can stew. , Simmer the ingredients for 1 to 4 hours, depending upon the volume of the stew and the amount of meat you have used.
If you are cooking a stew in a slow cooker, it will need to cook for 4 hours on the high setting or 6 to 8 hours on the low setting. , Add them during the last 20 to 30 minutes of your simmering.
If you add the root vegetables too soon, they will be mushy. , If they are tender enough to break away with only a fork, the stew is ready to serve. ,, -
Step 3: Heat a Dutch oven or a skillet over medium high heat.
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Step 4: Sauté the vegetables for approximately 5 minutes until softened.
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Step 5: Place them in a bowl to be added back in later on.
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Step 6: Decide upon a meat
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Step 7: such as chicken
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Step 8: pork or beef.
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Step 9: Defrost the meat in a refrigerator overnight.
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Step 10: Cube the meat.
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Step 11: Pour a cup of flour into a medium-sized mixing bowl.
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Step 12: Heat your skillet or Dutch oven over medium high heat.
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Step 13: Pour the meat into the skillet.
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Step 14: Remove the meat from the skillet and place it in a bowl.
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Step 15: Keep the skillet/Dutch oven that you've used to Sauté and brown your ingredients on medium high heat.
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Step 16: Pour 1 cup (236ml) of wine (white or red)
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Step 17: beef or chicken stock or cider into the bottom of the pan.
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Step 18: Allow the acidic liquid to heat for 2 to 5 minutes.
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Step 19: Loosen the browned ingredients on the bottom of the ban with a wooden spoon.
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Step 20: Pour the browned meat and aromatics back into the Dutch oven.
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Step 21: Pour enough stock or stock and water to cover the ingredients.
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Step 22: Add spices to the mix.
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Step 23: Bring the ingredients to a boil
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Step 24: if you are using a Dutch oven.
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Step 25: Turn the heat to low just as it begins to boil.
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Step 26: Cover the pot or slow cooker.
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Step 27: Cut up root vegetables
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Step 28: such as potatoes
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Step 29: sweet potatoes
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Step 30: turnips
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Step 31: parsnips
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Step 32: rutabaga or carrots.
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Step 33: Test the meat and root vegetables with a fork.
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Step 34: Remove the stew from the heat and serve immediately.
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Step 35: Finished.
Detailed Guide
You may also choose to add fennel, shallots or leaks into this mixture.
Add 2 tbsp. (30 ml) of oil to coat it.
If you plan to cook your stew in a Dutch oven, you may want to Sauté the aromatics before browning your meat and use the same pot. ,,, If you plan to use seafood, it should be added near the end because it cooks more quickly.
Stew meats are generally less expensive, tougher cuts of meat.
The braising process breaks down the fats in the meat, tenderizing them.
Choose meats like pork shoulder, chicken thighs, chuck roast, bottom round, or even meats labeled "stew meat."
Defrosting in the microwave right before can change some of the stew flavors because it may cook some of the meat too quickly. , Cut 1 to 2-inch (2.5 to 5cm) pieces of meat.
The size will depend upon your preference.
Generally, the longer the cooking time, the bigger your pieces of meat should be.
You do not want your meat to overcook.
Not all meat needs to be cut before adding it to a stew.
Chicken thighs, chicken wings and short ribs can be cooked with the bone in and removed while eating. , Dredge your meat pieces in flour.
This will give them a crispy edge and give the stew a more complex flavor. , Pour 1 to 2 tbsp. (15 to 30ml) of oil into the bottom of the pan to coat it. , Brown it on all sides.
This should take approximately 5 to 8 minutes with 2 lbs. (0.9kg) of meat. , Place a towel or foil over the top to keep it warm. ,, Make sure it covers the entire bottom, adding more if necessary. ,, Make sure you loosen and incorporate as many as possible of those bits.
It will strengthen the flavor. , If you are using a slow cooker, you should add the deglazed sauce, meat and aromatics to the crock pot now. , If you are using a slow cooker, you should only cover approximately half of the volume of the ingredients with your liquid.
The cooker will concentrate all the steam and juices inside the pot. , Bay leaves, salt, pepper and thyme are frequently used with stews, but you should adjust your spices according to the flavors you prefer. ,, You do not want to cook the meat too fast, just bring the temperature up so that it can stew. , Simmer the ingredients for 1 to 4 hours, depending upon the volume of the stew and the amount of meat you have used.
If you are cooking a stew in a slow cooker, it will need to cook for 4 hours on the high setting or 6 to 8 hours on the low setting. , Add them during the last 20 to 30 minutes of your simmering.
If you add the root vegetables too soon, they will be mushy. , If they are tender enough to break away with only a fork, the stew is ready to serve. ,,
About the Author
Virginia Martin
With a background in digital media and internet, Virginia Martin brings 14 years of hands-on experience to every article. Virginia believes in making complex topics accessible to everyone.
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