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Normally, cooking a stew (not counting prep) in less than a three hours seems like rushing it to me. I can't imagine that you'd ever get the fall-apart tender meat that people expect from a stew, but... There are a number of techniques that I've seen professional cooks use when they're in a time crunch that may help you overcome time constraint problems ...


-1

When I prepare stew, it's usually a 3 hr process. Half hour for prep (including browning the meat), and 2 1/2 hours cooking time. I make 5 quarts at a time in my cast iron dutch oven which serves 6 hungry people, or maybe 8 with smaller serving. I just brown the meat in the bottom of the dutch oven saute style, push them to the sides and saute my onions ...


2

I tend to cook my stews for so long, I'm not really sure what the minimum time that it would take to cook ... however, there are some things that you can do: Heat up some of the liquid separately, while you're browing the meat. Deglaze with the cold liquid, then top off with the hot liquid to cook. Use multiple pots (or pans) to brown the meat. (and you ...



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