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The answer is a bit complicated, because there is a confusing language issue here. In standard cooking terminology, there is nothing in common between the two (except that both are stovetop). Sautéeing requires a wicked hot pan, a layer of oil (you can't use nonstick at these temperatures), and constant movement of the food. Basically, you are ...


Stewing is not sautéing. Stewing is very forgiving. Brown your meats. Cook your veg, add the meat and stock and simmer slow for 10-12 hours. Boil and add potatoes at the last hour. Season with salt and pepper at the end so that you get the salt just right. Salt is the most important skill of a cook.


An Italian friend of mine always adds some water to the olive oil when sweating onions. The idea is that she doesn't want the onions to brown, nor the oil to disintegrate, and by adding some water the temperature is kept down. (She also turns the heat down almost all the way.) I sometimes do it myself, if I've got enough time. It takes much longer for the ...


Your first suggestion is only partially valid. Let's say you add your onions first as many would do. After that your stew as a whole will most likely be too wet to get a maillard reaction going for subsequent additions. For me, the order of additions to a stew is roughly determined as such: Put the ingredient that you most want to caramelize in first ...

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