Let’s face it, a good stew isn’t just what you throw into a pot. True, stews for the most part are left alone after the initial preparation to do their thing as they braise. However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time.
ANY OL’ MEAT WILL DO? – Nope. Please do everyone a favor and don’t even consider anything other than chuck. Why? Because chuck has got variegated fat running throughout the meat which will render a tender, juicy morsel and not a dried-out chunk of meat. Even sirloin doesn’t break down to deliver crucial results – so if you want desiccated, dried out stew meat, by all means use other cuts of beef.
DON’T TRIM ALL THE FAT – Agreed, trim off some fat and gristle but leave enough to ensure every bit is succulent.
SIZE MATTERS – Don’t sabotage your stew by making minuscule cuts of beef, because they will become even smaller as they cook. Ensure you have healthy and robust, medium sized pieces.
SKIM OFF THE FAT – Every stew should be so decadent and rich, you are going to snarl like a wolf over your bowl if anyone gets near it. But it shouldn’t be a gut-bomb. Skim off as much fat accumulated on top. If you are making the day ahead, the fat has solidified in the fridge and it’s much easier to remove.
REHEATING – After bringing it out of the fridge, allow the stew to come to room temp – at least for an hour. It will be easy for it to come to a gentle simmer, the veggies won’t get overly mushy and the liquid won’t evaporate.
DON’T OVERCOOK – Don’t leave it to cook till the cows come home. That will dry out the stew and will render a very mushy veggie. If you are wondering if it’s possible to overcook stew? Absolutely.
SEAR IT BABY, SEAR IT – For all you pro’s out there, I know: ‘nuf said. But for the rookies starting out, I’m going to let you in on a secret: “a flavor bomb is always the result of a good sear”. You’ve got to sear the chunks of beef, after seasoning them – in the pot where you are going to cook your stew. Get the oil nice and hot and brown on all sides. Do it in batches, if you don’t, the meat will steam. By not overcrowding, your pieces will develop the color they need and seal in their juices. Oh, and ensure you pat dry the chunks of beef and season aggressively with salt and pepper, before searing.
DUMP IT ALL AT THE SAME TIME? – Another No Way Jose. Some veggies need to be added last, so they don’t become a mush pile by over cooking. Whatever are the vegetables of choice, they should be tender but not overcooked, as some take longer to cook than others.
GROSSLY UNDER SEASONED? – Inject varied flavor profiles that’ll deliver a succulent, mind-boggling stew every time. Season aggressively to guarantee the correct amount of salt and pepper, not just the raw pieces of meat, but after the stew has cooked. So, taste it before you serve it. This goes for everything you prepare in the kitchen – no-one wants a bland dish.
THICKENING AGENTS? – The endeavor is beef stew – not gravy. You are more than likely to add some starch in the form of potatoes, which will act as a thickening agent. Additionally, you can use corn starch or APF to coat your meat pieces before you brown them, which will thicken the stew with the leftover brown bits on the bottom of the pan.
BEST POT– Cast iron enamel, Le Creuset is my choice, it has a lifetime warranty and the best for stews, soups and stock. You can also use a stock pot and Cuisinart makes a good one – Cuisinart 766-26 Chef Classic.
