Stew
A stew is small pieces of meat or vegetables simmered slowly in enough liquid to cover them, until tender. The liquid becomes the sauce.
Also called Stewing, Stewed, Casserole (UK).
To stew is to cook small pieces of food, usually 2 to 5 cm (1 to 2 inch) chunks, fully covered in liquid at a gentle simmer. The result, also called a stew, is the food and its liquid served together. It is close to a braise, but a braise uses larger pieces and less liquid. Beef stew, Irish stew, goulash, chili, curry and many bean dishes are stews. In the UK, a stew cooked in the oven is often called a casserole.
How to do it
- Cut tough meat, such as beef chuck, lamb shoulder or pork shoulder, into even 3 to 5 cm (1½ to 2 inch) cubes. Pat dry and season.
- Sear the meat in batches in a heavy pot until browned on most sides. Take it out.
- Soften onions, carrots, celery and garlic in the fat. Add tomato paste, spices or a little flour and cook for a minute.
- Pour in stock, wine, beer or water, scraping up the browned bits.
- Return the meat. Add liquid until it just covers the pieces.
- Bring to a boil, then lower to a gentle simmer. Cover and cook on the stove or in an oven at 150 to 160°C (300 to 325°F) for 1½ to 3 hours.
- Add potatoes and root vegetables for the last 45 minutes to 1 hour, and quick vegetables like peas at the end.
- Taste, adjust seasoning and skim off fat.
How to tell it is done
The meat is fork-tender and breaks apart when pressed with a spoon. The liquid has thickened and tastes rich. If the sauce is thin, simmer uncovered for 15 to 20 minutes.
Why it works
Long, moist, gentle heat melts the collagen in tough cuts into gelatin. That makes the meat tender and the liquid silky. Small pieces mean more surface to brown and quicker cooking than a whole roast.
How to store it
Cool the stew quickly, spread out in shallow containers, and refrigerate within 2 hours. It keeps 3 to 4 days in the fridge, or about 3 months in the freezer. Stew often tastes better on the second day.
Common mistakes
- Boiling. Meat gets tough and dry even while sitting in liquid.
- Using lean, tender cuts. They dry out. Pick cuts with fat and connective tissue.
- Adding all the vegetables at the start. They turn to mush.
- Crowding the pan when browning. The meat steams and goes gray.
Related terms
- BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.
- SimmerA simmer is liquid kept just below boiling, with small, gentle bubbles rising to the surface. It cooks soups, stews and sauces without toughening them.
- SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.
- Fork-tenderFork-tender means cooked until a fork slides in and twists with almost no resistance. It is how you know braised meat and root vegetables are ready.
- Dutch ovenA Dutch oven is a heavy lidded pot, often enameled cast iron, for braising, stews, soups and crusty bread. Here is how to use and care for one.
- Slow-cookSlow-cooking simmers food for hours at a low, steady heat, usually in an electric slow cooker or low oven, until tough meat and dried beans turn tender.