How do you stew properly?

Discussion in 'Food & Cooking' started by orihara, Sep 12, 2014.

  1. orihara

    orihara

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    Lately when I've been cooking stews, the meat has been coming out dry and not as tender as it should. There are a couple reasons I think might be the case. First, when I brown the meat, I think it might be cooking through too much. Also, it takes a while for the liquid to come to a boil with the already cooking meat. Also, initially, I think I might have the temperature too high, because I'm afraid of the liquid not being hot enough, which results me in constantly messing with the temperature settings.
    So, would skipping the browning process and starting it on the lowest heat help in making my stewed meat moister and more tender?
     
  2. koukouvagia

    koukouvagia

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    No, I always beging by searing the meat first.  It creates better flavor.

    First, make sure that you brown the meat in small batches.  If you overcrowd the pot the meat will boil instead of sear.  When it is browned remove the meat completely then begin to sweat the onions and other aromatics.  Add the liquid (stock, sauce, water, whatever) and bring to a simmer.  Add the meat back in and it shouldn't take more than 1 minute to come to a simmer.  Make sure there is enough liquid to cover the meat up half way at least.  Cover and simmer at the LOWEST heat setting.  How long you braise it (stew it as you called it) depends on the type of meat you are using.  What type of meat are you using?
     
  3. chefedb

    chefedb

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    What  cut of m eat are you using and how are you cutting it(size)?
     
  4. orihara

    orihara

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    I have tried using beef brisket and pork belly, usually cut into 1/2 - 1 inch cubes