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Questions tagged [stews]

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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12 votes
3 answers
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Is flouring meat necessary in stews (specifically ossobuco)?

I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
Ruben van Bergen's user avatar
1 vote
2 answers
421 views

Why do potatoes in soup/stew taste stale the next day?

I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after ...
potato-enthusiast's user avatar
1 vote
4 answers
1k views

How to ensure that potatoes disintegrate in stews or casseroles

I am not a very good cook. I have tried making stews or casseroles. I put meat, vegetables and potatoes in a casserole dish in the oven, a slow cooker, or on the hob in a low heat. Sometimes the ...
Pete's user avatar
  • 111
0 votes
1 answer
352 views

Long cook with a pause - what happens to beef?

I'm making one of my many types of long-cook meal, this time Hungarian Goulash, using beef skirt. All is at a simmer, which I would keep up for four hours. However, only three hours into this, I must ...
Tetsujin's user avatar
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1 vote
1 answer
431 views

What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
user366312's user avatar
2 votes
2 answers
1k views

What's the most effective way to remove fat from beef stew?

I use the following approach Beef stew meat (I think it's beef chuck) Soak in cold water for 20-120 min Pressure cook for 12 min Refrigerate Next day, hope to lift the solid fat out Sometimes the ...
Scott Weinstein's user avatar
5 votes
2 answers
4k views

Should I parbake the bottom crust for a savory pie?

I'm making a savory pie - basically stew in a pie crust. Do I want to parbake the bottom crust of my pie for this? Will doing so make it more or less likely that the bottom crust ends up as a soggy ...
A_S00's user avatar
  • 1,891
0 votes
1 answer
231 views

Frozen stew on transit

I am travelling later via plane bringing a frozen stew in a Tupperware inside my luggage. I don't have a cooler with me so I'm just wrapping the container with cloth to hopefully maintain the low ...
ASyntuBU's user avatar
  • 103
8 votes
2 answers
3k views

Can fresh (frozen) beans be added directly to stew?

I am making a pressure cooker stew and have frozen butter beans that I would like to add. Since I generally use dried beans, my typical process would be to soak the beans overnight, cook them ...
Tjaden Hess's user avatar
3 votes
1 answer
160 views

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
ishan's user avatar
  • 133
0 votes
2 answers
220 views

Is it possible to have a keto stew?

Is it possible to have a keto stew? I would guess no since you need a starch eg a fair quantity of onions and carrots? Is there anyway it can be accomplished?
James Wilson's user avatar
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12 votes
8 answers
6k views

What is the best way to turn soup into stew without using flour?

I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot have wheat or corn or potatoes. I was ...
Isabella Leonarda's user avatar
0 votes
1 answer
51 views

cooking canned veggies in a Korean clay pot?

I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of ...
Isabella Leonarda's user avatar
3 votes
4 answers
3k views

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and ...
sev's user avatar
  • 219
1 vote
1 answer
852 views

Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
autumn322's user avatar
  • 111
1 vote
1 answer
287 views

Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I ...
Pradhan 2710's user avatar
7 votes
3 answers
3k views

Safe to cook with alcohol

I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC. The recipe uses 750ml of wine, 1 ...
JudasMoses's user avatar
1 vote
2 answers
413 views

Saucepan Accessory

When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my saucepan that will keep the solid ...
Avrohom Yitzchok's user avatar
1 vote
2 answers
993 views

Adding citrus to stew while cooking or after

I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle eastern) instance of fava beans I've had, was ...
amphibient's user avatar
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1 vote
1 answer
718 views

Making a crock pot style stew in an instant pot

Can I make a crockpot style stew in an instant pot? What I mean is a stew made in the instant pot, but not on the slow cooker option. If so, how do I do that? (I am not looking for a recipe, just a ...
Burt's user avatar
  • 127
2 votes
2 answers
4k views

Can I freeze beef bones and use them to make a broth later on?

I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with. Can I get a big ziplock "...
hotmeatballsoup's user avatar
30 votes
3 answers
6k views

Can I make a neverending Soup in an instantpot?

I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So ...
Kenneth Chadwick's user avatar
3 votes
1 answer
177 views

Length of cooking time for stews and sauces

Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ...
Tom's user avatar
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3 votes
1 answer
7k views

Can you partially cook soup/stew and finish cooking it later?

I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for ...
Evan93's user avatar
  • 125
1 vote
1 answer
639 views

Mushrooms, beef, long cooking and bitterness

I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
David P's user avatar
  • 784
2 votes
1 answer
3k views

Why do potatoes cook more slowly in a stew?

I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time. ...
Ink blot's user avatar
  • 573
3 votes
2 answers
1k views

Prevent onions and potatoes from sticking to bottom of steel pot for stew

I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these onions after they have cooked a bit, the spices ...
Seanny123's user avatar
  • 185
1 vote
3 answers
3k views

Too much lemon in beef stew help! [duplicate]

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
Banon's user avatar
  • 141
0 votes
1 answer
4k views

Why does my chopped beef come out too tough?

Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get beef labeled "for stir fry" or "for stew"....
Larry's user avatar
  • 240
1 vote
2 answers
4k views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
Jade So's user avatar
  • 1,299
1 vote
1 answer
7k views

How do I check stew doneness?

I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat ...
Andrew's user avatar
  • 155
1 vote
2 answers
141 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
Stephan's user avatar
  • 11
0 votes
1 answer
111 views

Veal and peppers

I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and ...
paulj's user avatar
  • 310
3 votes
2 answers
1k views

Salting meat before simmering

Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and ...
Ross Millikan's user avatar
5 votes
1 answer
623 views

Does resting stew lead to more succulent meat?

My wife makes a very delicious chicken curry. Part of the "recipe" is let it rest for 2 hours or so until it reaches room temperature. She claims the meat relaxes and reabsorbs gravy from the curry, ...
AdamO's user avatar
  • 2,090
2 votes
1 answer
2k views

How to put mushrooms in soup/stew without creating foam?

This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I like them. Before you actually add the ...
Thewitchmaker's user avatar
0 votes
2 answers
5k views

How to reduce or eliminate the flavor of orange in a stew?

I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even dissolved. Any tips? Thanks.
Gabriel's user avatar
  • 195
1 vote
4 answers
238 views

Is there a general strategy to cooking a stew?

I've looked at a couple of stew recipes with the aim of learning a general approach that can be applied to whatever I have on hand, but I can't see one. I was expecting something like: brown meat add ...
lofidevops's user avatar
0 votes
0 answers
76 views

In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat?

When you eat a curry which has been cooked on the stove it seems the meat has flavour but it is still very different from something which has been marinaded and grilled. I guess a curry doesn't have ...
James Wilson's user avatar
  • 3,877
2 votes
3 answers
3k views

Stewing with Apple Cider Vinegar

I'm working on making a long cooked version of a stew which uses apple cider vinegar as part of the flavor. I was wondering what happens to the flavor of the vinegar when it's cooked for a long time. ...
A Gold Man's user avatar
1 vote
1 answer
370 views

What is this in the beef stew? [duplicate]

To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, millions of bits of horrible looking gunk appear in the water. ...
davidjhp's user avatar
  • 465
4 votes
1 answer
7k views

Safe to use pressure cooker for beer stew?

I was thinking of using a pressure cooker to prepare the Flemish rabbit. This requires stewing the rabbit legs in beer. Is it safe?
guestCook's user avatar
1 vote
2 answers
36k views

How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
Hollymoto's user avatar
36 votes
6 answers
39k views

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
IAmNoOne's user avatar
  • 517
1 vote
1 answer
5k views

What is the difference bewteen stewing and boiling?

I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in water in a pot with a lid. If the latter ...
James Wilson's user avatar
  • 3,877
4 votes
2 answers
5k views

Stews coagulating after freezing

I often make stews with meat and veg such as beef and mushroom, cassoulet, etc. I normally eat one portion fresh and then portion and freeze the rest of my stew, to be eaten on a later date. However, ...
ACarter's user avatar
  • 141
7 votes
2 answers
6k views

Do you add frozen peas directly to flavor bases or you have to boil them?

Im asking since I have directly added frozen peas to a flavor base with water. Its been over 30 minutes in simmering temperature with a lid and the peas are still not tender. They also stuck to the ...
Bar Akiva's user avatar
  • 5,825
6 votes
2 answers
5k views

Parboiling potatoes to make them softer in a stew

I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances, the potatoes (cut into half-inch pieces) ...
Richard Sullivan's user avatar
4 votes
1 answer
100 views

Can I use ground beef meatballs in stews like Boeuf Bourgogne?

"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have to choose between these two poles. I'd ...
S Meaden's user avatar
  • 597
1 vote
1 answer
464 views

What does "unpeeled" mean?

I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel on the carrots, or not?
Ben Miller's user avatar