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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.

Stewing is a slow, moist-heat method of cooking solids (typically proteins and non-leafy vegetables) with the objective of the solids—as opposed to the liquid—being the primary flavor components.

This contrasts with soup, where the liquid is the primary flavor component. For details on the differences, refer to the question, Difference between soup and stew.

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What is the best cut of beef to use for stews?

What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
It Grunt
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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 cup of water and no other significant source of…
JudasMoses
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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) came out too firm for my tastes (and my wife's…
Richard Sullivan
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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'm wondering what is the reason that the chicken…
Franco
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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, making the chicken more tender and succulent. She…
AdamO
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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 I need to boil the seitan first, then let it…
Craig
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What is the difference between Clam Chowder and New England style?

What makes clam chowder a New England style vs. some other style?
Jakatak
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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 mess? I'm not sure if or how the contents being…
A_S00
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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
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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, often I find that when I defrost my stew portion…
ACarter
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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 like to use ground beef meatballs instead of…
S Meaden
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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 the pan in the oven afters searing the meat on…
Marc Luxen
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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 tricky. We start at 17:30 and our menus always…
Richard ten Brink
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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 the foil. Now I'm cooking for only a few people,…
Jeroen
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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 the meat for braised dishes without the flour…
user1569339
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