Stewing can the best way to make something good out of foods that don't do too well with other cooking methods. The long, slow cooking tenderizes tough cuts of meat, and it's a good one-dish meal. It's also easy to make, a great way to use up leftovers and easy to freeze and reheat. In most cases, you can do it all in one pot.
Instructions
1. Start your stew by cutting your ingredients roughly the same size so that they cook evenly. Stews are usually made up of smaller pieces of meat and vegetables so that they can be bite size and their flavors can mingle.
2. Heat a large saucepan or stockpot over medium-high heat and add a few tablespoons of oil - enough so that the meat won't stick.
3. Season the meat with salt and pepper and add it to the pan. The pan should be hot enough for the meat to sizzle. Brown the meat thoroughly, but don't cook it all the way through.
4. Remove meat when it is browned and add your vegetables (but not potatoes just yet). Most stews use a mixture of onions, celery and carrots. Cook these for a few minutes, stirring them around, and then add a generous sprinkle of flour. This will thicken the stew as it cooks. (Add about 1 tbsp. flour for each pint of cooking liquid you will use in step 7.)
5. Stir the flour into the vegetables and cook for a few minutes before placing the meat back in.
6. Add herbs, such as bay leaf or thyme, if desired.
7. Cover the stew with liquid. Most stewing liquid is water, stock, wine or a combination. Homemade stock is best, of course, but low-sodium canned stock will do. Any dry wine will work; different wines give your stew different tastes - just don't use a sweet wine.
8. Bring the mixture to a boil, lower the heat to a simmer, and cook until the meat is done (see Tips, below, for approximate cooking times). Sprinkle on freshly chopped parsley or another herb that will complement your stew.
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