Stewing

Stewing

Stews are typically meats or seafood combined with vegetables and/or starches and slowly cooked in a flavorful liquid until very tender. Stewing is similar to braising except that the main item is typically cut into small bite-sized pieces.

            Typically stews are made with less tender cuts of meat, usually from the round or chuck sections. Using naturally tender cuts of meat from the rib or loin sections may not be appropriate for stewing, as the extended cooking time will not add to the tenderness of such meats.

Procedure for Stewing:

1.   Cut the food times into appropriate shapes and sizes.

2.   Trim the excess fat, bones, and skin and/or silverskin. Peel vegetables when appropriate.

3.   For dark-colored stews, dredge the main item in flour, shake off the excess flour, and sear in hot fat until a nice color has developed. Blanch the main item in water or a flavorful liquid for light-colored stews. Cover the main item with cold liquid and slowly bring it to a boil. Skim impurities from the surface and discard them. Once the liquid has come to a boil, strain the main item from the liquid.

4.   Remove the main item from the saucepot and add mirepoix. For dark-colored stews, cook the mirepoix until it begins to brown or caramelize. For light-colored stews, sweat the mirepoix in fat until it becomes translucent and begins to release the natural juices.

5.   Return the main item to the saucepot and add an appropriate amount of flavorful liquid. Some stews call for little liquid and rely on the natural moisture of the main item to provide moisture to the finished product. As a general rule of thumb, there should be at least enough liquid to cover the main item and vegetables. The liquid should complement the main item and contribute to the overall quality of the finished product.

6.   Bring the liquid to a boil and reduce the heat to a simmer.

7.   Add vegetables, aromatics, herbs, seasonings, and garnishes with consideration to their respective cooking times. As braises typically cook for longer times, the vegetables and/or garnishes should be added in sequences. Those with the longest cooking times should be added to the stew before those with shorter cooking times.

8.   Cover the saucepot with a tight-fitting lid and continue to simmer until the main item has become very tender.

9.   Finish the stew by thickening the sauce with an appropriate thickening agent.

10. Degrease the stew and adjust the seasonings.

11. Add any garnish items that require short cooking times.

12. Serve the stew with an appropriate quantity of sauce and garnish ingredients.