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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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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 ...
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1answer
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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, ...
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1answer
137 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 ...
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Estimates on Beef Stew oven time/temp

I need some advice, since I want to make a Beef Stew but never cooked one before. I look at this video but I have some questions/doubts... the way this guy cooks on the video looks fine, but it doesn'...
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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.
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178 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 ...
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47 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 ...
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2answers
194 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. ...
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1answer
137 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. ...
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1answer
2k 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?
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3k 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 ...
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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 ...
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1answer
522 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 ...
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591 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, ...
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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 ...
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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) ...
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1answer
78 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 ...
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1answer
169 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?
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3answers
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Making homemade seitan for stew recipe, do I need to cook the seitan first, then cool it, then use it?

There are several homemade seitan recipes available, and all call for boiling the seitan in some kind of broth for a bit, then letting it cool. I'm making seitan for this "vegan beef stew" recipe. Do ...
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2answers
271 views

Tough Stew Meat for a Carbonnade

Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully, but this time the meat was very tough! I'...
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1answer
4k views

Do Dumplings Mind Being in the Fridge?

I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at the same time as the stew to save on wash-...
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2answers
995 views

Should I brown meat for a stew before freezing it?

I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
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1answer
1k views

Is there a “common” ratio for dumplings and added water when adding to a soup/stew recipe?

A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner), my brother had planned a stew, we ...
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2answers
113 views

Does any other cultures have a food similar to jewish Chulent?

Chulent is usualy made from beans, barley, potatoes, meat, and carrots. Generaly spiced with garlic, paprika, and black peper and cooked for 24 hours Do any other cultures have a similar food cooked ...
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1k views

Oven vs pan for meat stews

I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting ...
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1answer
1k views

Beef stew was left cooling on the stove for like six hours [duplicate]

I cooked a pot of beef stew...I slow cook the roast and vegetables until 2am I fell a sleep and woke up around 9am is it safe to eat?
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How to make sweet potatoes disintegrate in stew

I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to just let the sweet potatoes cook to get ...
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1answer
56 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
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1answer
1k views

Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe?

I've bought some beer called Hobgoblin. I was going to buy Newcastle Brown as the ingredients in my recipe say brown ale. However, someone in the supermarket said Hobgoblin was not a brown ale. So ...
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1answer
96 views

What happens chemically when flavours 'mingle'?

When I make a stew and cook it for hours, the flavours combine to make a better combination than if I cooked them for a short time. The same thing happens when I leave a sauce like a ragu in the ...
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1answer
258 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...
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1answer
634 views

Browning beef for beef stew?

I'm following this recipe. When they say "brown it," are they saying to just brown the edges....or all the way through? Assuming I just sorta brown the outside (but it's not cooked all the way though)...
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1answer
553 views

Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for ...
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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 stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling ...
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1answer
442 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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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. I'...
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1answer
1k 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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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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9k 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
322 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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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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3answers
1k 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
4k 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
869 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
2k 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 is.......
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1answer
10k 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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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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4answers
24k 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
576 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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864 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?