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How do you stew properly?

post #1 of 4
Thread Starter 
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?
post #2 of 4

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?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 4


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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 4
Thread Starter 
I have tried using beef brisket and pork belly, usually cut into 1/2 - 1 inch cubes
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