stewing

Stewing is a moist-heat cooking method in which small, uniform pieces of meat and vegetables are browned and then simmered in liquid for an extended period. The low, steady heat breaks down connective tissue, producing tender meat and a thick, flavorful sauce. Stewing typically uses fully submerged ingredients and a relatively high liquid-to-food ratio, distinguishing it from braising, which uses larger cuts with less liquid.

Preparation and technique: Start by patting meat dry and browning it in a heavy pot to develop fond. Remove excess fat, add aromatics such as onions and garlic, then return the meat. Add enough stock, water, wine, or a combination to barely cover the ingredients. Bring to a gentle simmer, cover, and cook on low heat for one to several hours until the meat is tender. Vegetables are added according to their cooking times, usually partway through. Thickeners such as flour, cornstarch, tomato paste, or reductions may be used to achieve a saucier consistency.

Ingredients and flavoring: Stews commonly include meat or poultry, vegetables, herbs, and a flavorful liquid. Common flavorings include bay leaves, thyme, pepper, paprika, and wine or beer. The choice of liquid and seasonings shapes regional styles, such as beef stews with red wine or lighter poultry stews with stock or broth.

Equipment and temperature: A heavy pot, Dutch oven, or slow cooker is typical. Stews are simmered rather than boiled to avoid toughening proteins; temperatures generally range from about 180 to 210°F (82 to 99°C) or the low setting on a slow cooker.

Serving and storage: Stews mature with time, often tasting better after resting. They store well in the refrigerator or freezer and should be reheated until steaming hot.