Stew

Stewing is a moist-heat cooking method in which relatively small pieces of food are cooked gently in liquid until tender. The term also describes the finished dish. Compared with braising, stewing generally uses smaller pieces that are mostly or fully covered by liquid, although methods vary by recipe.

Basic stewing method

1. Cut the ingredients into even pieces appropriate to the cooking time.
2. Brown meat or vegetables when the recipe calls for deeper flavour.
3. Add liquid and aromatics, then bring the mixture to a gentle simmer.
4. Cook slowly until the ingredients are tender and the flavours have developed.
5. Adjust the seasoning and consistency before service.

Common examples

Beef stew, Irish stew, navarin, goulash and blanquette de veau are familiar examples. Some are browned first, while others are prepared more gently to preserve a pale colour and delicate flavour.

Stewing versus braising

Stews commonly use smaller pieces that are largely submerged in liquid. Braises usually involve larger pieces cooked in a smaller amount of liquid, often with a covered pot. Both methods use gentle heat and time to tenderize suitable cuts.

Chef’s tip: Maintain a gentle simmer rather than a hard boil. Cut ingredients consistently and add delicate vegetables at the appropriate stage so they do not disintegrate before the meat is tender.