Stewing is the process of low-cooking proteins, vegetables, and/or other solids in liquid with the objective of flavorful solids; stew is the result.

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What is the difference between boiled vegetables and stewed vegetables?

I would like to know what the difference is between boiled vegetable and steamed vegetables? Is the methods for preparing these different? How do these differ? My undrstanding it that with boiling ...
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1answer
52 views

How to find/substitute dry corn with shell removed for stews?

In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays you can buy it at the store without any ...
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2answers
353 views

When braising, how deep should I fill a single pot?

Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken. ...
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1answer
157 views

Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the ...
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3answers
1k views

How much is a sleeve of celery?

I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a ...
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3answers
285 views

Cooking time adjustment for large quantities of stew

First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking in it for 20 people are always a bit ...
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2answers
240 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
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1answer
93 views

How to adjust stewing time for different weights of meat?

Simple scenario: I've got a Madras recipe that tells me to stew 2.0 kg of Lamb shoulder meat in the oven, covered with foil for 2,5 hours at 180 deg Celsius, then another 30 mins at 200 deg without ...
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2answers
635 views

Coating meat in flour before browning, bad idea?

For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown ...
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2answers
368 views

Quick and Easy Beef Stew and Dumplings

I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and ...
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1answer
1k views

At what point is a beef stew being overcooked?

I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fridge around 1 AM. Let's say I left it ...
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1answer
233 views

Does beef/pork stew require a dutch oven?

I am learning how to make beef/pork stew. Every recipe I see says to use a Dutch oven, that will be placed inside the oven. Couldnt stew be made just as well with a regular stainless steel pot that ...
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2answers
551 views

Browning Beef in Beef Stew?

So im going to be making beef stew again, and most recipes call for it to be browned. (This is going in a cast iron OLD dutch oven, so maximum season!) That being said the Dutch oven itself ...
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1answer
2k views

Soak meat in water to get rid of smell? [duplicate]

Some of my Asian friends soak their beef stew meat in water or even boil it to "get rid of the blood and the bad smell", as they say. It is my understanding that the red juices in the meat is not ...
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2answers
1k views

Can I fix this bad beef stew?

My housemate's mother is visiting and she's been doing a bit of cooking. Today she made beef stew. She cubed up about 4lbs of tri-tip and dumped it all in my stew pot with some olive oil where it ...
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2answers
3k views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
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2answers
251 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
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3answers
130 views

thicken stew with excess floating fat

I skim fat from my stews and then thicken it with a roux or cornstarch. Is there a way to directly thicken with the floating fat?
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1answer
110 views

How do I convert a recipe from a stew to use a slow-cooker

How do I convert a recipe given as a slow-boiled stew to a slow-cooker recipe? I assume that liquid amounts and probably onions and other flavorings need to change. What are those changes? What ...
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1answer
345 views

What is the magic time and temperature for stewing meat and vegetables?

I made an oxtail stew in the crockpot/slow-cooker today, and 6 hours later I added the vegetables (carrots, onions, celery) which was also one hour before dinner time. Unfortunately, two hours later, ...
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1answer
399 views

Marinating Chicken before stewing it. Will there be a significant difference in the flavour?

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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2answers
143 views

Can I “re-caramelize” meat after a failed braising attempt?

I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted ...
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1answer
656 views

What is the difference between Clam Chowder and New England style?

What makes clam chowder a New England style vs. some other style?
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1answer
637 views

What types of cuts of meats are ideal for (beef) stew? [duplicate]

Possible Duplicate: What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vacation and he spoke a bit about stew. It inspired me to ...
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1answer
532 views

Can I use mulled wine for deglazing a beef stew?

In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this ...
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4answers
74k views

Stewing beef - how long is too long?

From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to cook the meat itself, making it tougher. ...
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4answers
18k views

Stew in the oven or on the stove, does it make a difference?

What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
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3answers
9k views

What is the lowest possible temperature for stewing meat?

If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible temperature?
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1answer
744 views

What are the benefits of stewing on the hob over cooking in the oven?

When slow-cooking something like shin of beef in a gravy, what is the difference between cooking it on the hob and cooking in the oven? I tend to use the oven for slow-cooking but a lot of recipes ...
2
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1answer
423 views

How much salt should I put in a vegetable stew?

I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just bring out the flavor without getting ...
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9answers
29k views

Difference between soup and stew

What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
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1answer
1k views

What determines sweet potato softness?

I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep everything consistent but sometimes it ...
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2answers
25k views

What is the best cut of beef to use for stews?

What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
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2answers
63 views

Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?

Does it change the taste, the texture, or anything else? And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
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1answer
7k views

How to stew chicken properly

I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it comes out a bit tough and chewy. So I was ...
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2answers
3k views

How can I make posole “pop” faster?

I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it still takes over 4 hours for the kernels to ...
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6answers
6k views

How to recook a roast?

I bought a chunk of vacuum packed beef from the discounter. The label said "roast meat", and didn't indicate which cut of beef it was. It was lean meat (4% fat), but that's normal in Europe. I ...
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3answers
1k views

Substitution for beef (veal) in a stew

I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
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5answers
13k views

Chuck or “stew” beef labeled in the super market

Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is ...
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2answers
10k views

Stew beef, overcooked or undercooked?

If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
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5answers
4k views

Is there a difference between Stew and Casserole?

Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no ...
2
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2answers
811 views

What cut of goat is appropriate for stews?

What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder. Please rank them if you can. In the past, I've used neck pieces and the bones seemed to be an ...
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10answers
40k views

What are some alternative wines for Boeuf Bourguignon?

Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
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11answers
75k views

How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without standing there and spooning out or ...