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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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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?
SaltAndPepper
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Marinating Chicken before stewing it. Will there be a significant difference in the flavour?

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the fridge and proceed. I've recently become interested…
Grayson
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What determines sweet potato softness?

I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep everything consistent but sometimes it ends up as hard as apple, and other times it turns to…
Rachael
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How can I make posole "pop" faster?

I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it still takes over 4 hours for the kernels to pop. Is there a part of the process I am…
baka
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Chuck or "stew" beef labeled in the super market

Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here: Lately,…
Zombies
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Stew beef, overcooked or undercooked?

If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
JohnB
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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 pepper to the liquid, either at the start of…
Ross Millikan
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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'm trying to troubleshoot, so here are some…
user53320
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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 them to disintegrate, or is there some other step to…
nitzanms
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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 what I want to know is, is this Hobgoblin any good…
Shona Tolley
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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 fridge overnight. People talk about flavours mingling,…
Tom
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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), is this safe? Like the inside of my stew meat…
Mercfh
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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 steak cuts that lack that collagen. But why the low…
eternal
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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 pounding necessary. It's definitely not the same as…
Dan Getz
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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 of cooking to cook and finish, I am thinking of…
Bascoman
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