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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 this in the beef stew?

To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, millions of bits of horrible looking gunk appear in the water. Picture below. What am I doing wrong?
davidjhp
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How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs help. Can anybody suggest something, please?
Hollymoto
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What is the difference bewteen stewing and boiling?

I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in water in a pot with a lid. If the latter that could still mean it is boiling since the water…
James Wilson
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What does "unpeeled" mean?

I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel on the carrots, or not?
Ben Miller - Remember Monica
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Should I brown meat for a stew before freezing it?

I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
karaarr
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Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?

A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner), my brother had planned a stew, we could put one in the other to cook and be…
Megha
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What is the difference between boiled vegetables and stewed vegetables?

I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling nothing is mixed with the vegetables, whereas with…
Jack Maddington
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Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the joint I have got is twice the size of the usual,…
Carl H
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Browning Beef in Beef Stew?

So im going to be making beef stew again, and most recipes call for it to be browned. (This is going in a cast iron OLD dutch oven, so maximum season!) That being said the Dutch oven itself is....narrowish on the inside. So browning a bunch of meat…
user17188
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Why do potatoes in soup/stew taste stale the next day?

I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after taking it out of the refrigerator. The other vegetables in…
potato-enthusiast
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How to ensure that potatoes disintegrate in stews or casseroles

I am not a very good cook. I have tried making stews or casseroles. I put meat, vegetables and potatoes in a casserole dish in the oven, a slow cooker, or on the hob in a low heat. Sometimes the potatoes dissolve, and give me a delicious thick…
Pete
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What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
user366312
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Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (blooming). Other spices like coriander needs to be toasted…
autumn322
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Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and glutamate as we can from them. So I was wondering if it would be possible to…
Pradhan 2710
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Saucepan Accessory

When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my saucepan that will keep the solid ingredients below a liquid layer. Can anyone recommend…
Avrohom Yitzchok
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