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How to Make Stew

The question has been posed by many novice chefs of how to make stew, as well as what the difference between a stew and a soup is. A soup is simply water based, while stews use the juices of the meat as well as flour to make a thick and rich dish. If you want to know how to make stew, all you have to do is make a quick Google search for “how to cook stew meat”, and you will instantly be flooded with thousands of excellent recipes that can help you make stew.

Making stew is a fun way to use tough or stringy meat with extra fat on it, and you can easily whip up a stew in an hour or so as a perfect meal to feed your family. When the weather is cold, few things are as pleasant as a steaming bowl of meat stew. You may find that making a simple stew is the best way to entice your children to eat some of their vegetables, as the stew usually contains nicely cooked vegetables mixed in with the meat.

If you want to know how to make stew, there is a simple formula to follow that will make any stew turn out perfectly:

Start out by sautéing or frying what are known as the aromatic vegetables. These include garlic, onions, leeks, shallots, celery, etc. These need to be fried or sautéed first, as they provide the base to which you will add the flavor of the meat.
Next, you need to cook the meat to extract the juices which are the real flavor base of the stew. Often you will coat the meat in a covering of flour, which will help to thicken the stew and give the meat more taste. It will also help to keep the moisture and juices of the meat locked into the pieces.

Once the meat has been cooked, you need to deglaze the pan. Deglazing is using water or broth to remove the meat juices and bits of crusted meat or vegetables from the bottom of the pan, and that crust is usually where the most flavor is. You can also use wine, cider, or any other liquid that your recipe calls for, and you simply boil the liquid in the pan and use a spatula to loosen up the crusted bottom. This can then be added to the soup for extra flavor.

Once all of the meat has been cooked, you need to add the aromatic vegetables to the meat and start the meat stewing. Make sure that the meat has enough liquid to barely cover it, and set the stew to cook over a low fire. This will ensure that is boils for a long time without burning.
Finally, once the meat is fairly near cooked, you need to add the final vegetables like carrots, potatoes, okra, etc. They will not take long to cook, and you will find that your stew is quickly ready if you add the vegetables roughly 45 minutes before the meat is ready.
Enjoy your stew!!!

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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