Stewing
Stewing is a combination of dry- and moist-heat cooking application. Meat should be cut into smaller pieces than those used in a braise. Meat should be browned in a small amount of fat, removed and then seasoned. Aromatics are added and cooked. Then the tomato product is added and browned. Add the flour, stir in, deglaze the pan. Meat is returned and covered with stock, bring the stew to a boil, reduce to a simmer and cook until tender.
The steps involved in order of preparation:
| 1. Meat preparation | 7. Add the flour and stir in |
| 2. Season the pan | 8. Deglaze the pan |
| 3. Brown the meat in batches | 9. Add the meat & liquid to cover the meat |
| 4. Season the meat | 10. Stew until tender |
| 5. Sweat the aromatics | 11. Remove the meat and strain the sauce |
| 6. Brown the tomato product | 12. Finish sauce, reheat the meat and serve |