Making a delicious and hearty stew can seem intimidating for many home cooks. With so many ingredients and steps, it’s easy to get lost along the way. However, with a few simple tricks, anyone can make a mouthwatering stew. The key is having the right technique, ingredients, and equipment. Follow these tips and you’ll be dishing up bowls of flavorful stew in no time.
Choosing the Right Cuts of Meat
The first step in stew success is selecting the correct cuts of meat. The best meats for stew are the tougher cuts that become tender and juicy when cooked low and slow. Top choices include chuck roast, beef brisket, oxtails, short ribs, beef shanks, pork shoulder, and lamb shoulder. When shopping, look for meat with plenty of marbling, which adds flavor. If using chicken, opt for thighs over breasts since dark meat holds up better. Avoid expensive cuts like tenderloin, which turn mushy in stews.
Size Matters
Pay attention to the size of meat pieces. Large chunks can result in uneven cooking. For stews, 1-2 inch cubes are ideal. This allows the meat to cook evenly and gives plenty of surface area for the sauce to permeate. Take the time to trim and cut the meat into uniform pieces for best results.
Start by Browning the Meat
Browning the meat is one of the most important steps for coaxing out flavor. This technique, known as the Maillard reaction, caramelizes the natural sugars and proteins on the exterior of the meat, leading to greater complexity and depth of taste. Browning also adds attractive color to the finished dish.
To properly brown, pat the meat dry and season generously with salt and pepper. Heat a small amount of oil in a large dutch oven or heavy pot over medium-high heat. Working in batches, add the meat in a single layer and let it sit undisturbed until well browned on one side, about 3-5 minutes. Then flip and brown the other sides. Don’t overcrowd the pan, which steams instead of browns. Remove the browned meat to a plate and repeat with remaining batches.
Fond is Flavor
The sticky brown bits left behind in the pot after searing are called fond. Make sure to deglaze the fond after browning by adding a cup of wine or broth and scraping up those flavorful bits. This intensifies the overall taste of the stew.
Sauté the Aromatics
Once the meat is browned, the next layer of flavor comes from sautéing the aromatics. These are ingredients like onions, carrots, celery, peppers and garlic that add background interest to stews. Sauté the aromatics in the same pot used to brown the meat until softened and fragrant, about 5-7 minutes. Adding a touch of tomato paste during this step enhances the savory umami flavors.
Don’t Forget Herbs and Spices
The aromatic base can be rounded out with herbs and spices. Complementary choices include thyme, rosemary, oregano, paprika, cumin, coriander, bay leaves and chili powder. Blooming the spices briefly in the hot oil intensifies their vibrancy. Just be careful not to burn them.
Simmer Low and Slow
Once everything is in the pot, it’s time to simmer. Add enough liquid, such as broth or wine, to just cover the solids. Bring to a gentle simmer, then cover and cook at a lazy bubble. Resist the urge to stir too frequently, which could break up the meat. Let it be, gently bubbling away for 1-3 hours until the meat is fall apart tender.
If using a tough cut like brisket or shanks, a longer simmer time is needed. Slow cooking breaks down connective tissues, resulting in succulent meat that shreds easily. Keep the stew at a bare simmer, around 185°F to 205°F, and allow plenty of time for flavors to meld.
Check Seasoning Near the End
After a long simmer, the stew likely needs a final seasoning boost. Taste and add more salt, pepper, herbs or acid as needed to brighten flavors. A splash of red or white wine vinegar works well. Let simmer another 5-10 minutes for the flavors to integrate before serving.
Pick the Right Potato
For the ultimate hearty stew, adding potatoes or other starchy vegetables is a must. The starch helps thicken the broth into a luscious, gravy-like sauce. But which spud works best? The choices come down to personal preference, but here are some top options:
| Potato Type | Description |
|---|---|
| Russets | Fluffy and absorbent, they break down easily and thicken stew. |
| Yukon Gold | Buttery flavor and hold their shape when simmered. |
| Red Potatoes | Firm texture and add pretty flecks of color. |
Potatoes can be peeled or left unpeeled and cut into 1-inch chunks. Add them during the last 30-60 minutes so they don’t get overcooked. Other tasty starch options include carrots, parsnips and turnips.
Finish with Fresh Herbs and Veggies
For texture and color contrast, add quick cooking vegetables right at the end. Options like sliced mushrooms, thawed frozen peas, corn, spinach or green beans only need 5 minutes to heat through. Chopped tender herbs like parsley, cilantro or chives also give a fresh flavor punch.
Let Stew Rest
Before serving, take the pot off the heat and let the stew rest for 10-15 minutes. This allows the sauce to thicken up and the flavors to meld together. Skim any surface fat if desired. Check seasoning one last time before ladling into bowls.
Top it Off
A stew’s flavor can be amplified with tasty toppings. Here are some fun ways to finish bowls of stew:
- Chopped fresh herbs – parsley, cilantro, thyme
- Crumbled feta or blue cheese
- Dollop of Greek yogurt or sour cream
- Crusty bread for dipping
- Buttery biscuits or cornbread
- Chopped green onion
- Toasted nuts or seeds
- Sauteed mushrooms
- Roasted or mashed squash
Get creative with mix-ins to make each bowl of comforting stew unique!
Troubleshooting Common Stew Problems
Even when using the best techniques, stews can sometimes turn out less than ideal. Here are some common issues and how to prevent them next time:
| Problem | Cause | Solution |
|---|---|---|
| Tough, chewy meat | Not enough cooking time | Simmer meats like brisket or shanks for at least 2-3 hours until fork tender |
| Bland, flat flavors | Lack of browning, seasoning | Brown meat well and season each layer. Use wine/vinegar to brighten. |
| Watery broth | Too much liquid | Use just enough liquid to cover solids. Simmer uncovered to reduce and thicken. |
| Burnt bottom | Heat too high | Keep stew at a gentle simmer around 185°F. |
| Greasy | Too much surface fat | Skim fat before serving. Choose leaner cuts of meat. |
| Mushy veggies | Overcooking | Add veggies near the end to retain texture. |
Storage and Reheating Tips
A hearty stew is even better the next day once flavors have melded. Properly stored, stew keeps for 4-5 days refrigerated and 4-6 months frozen.
To store, let cool completely before transferring to airtight containers. Refrigerate stew for up to 5 days or freeze for up to 6 months. When reheating, add a splash of water or broth to loosen back up.
Stews also reheat beautifully in the slow cooker on low for 2-3 hours. Garnish bowls with fresh toppings and serve crusty bread on the side.
Other Stew Serving Ideas
Beyond bowlfuls, stews make tasty toppings for other dishes like:
- Baked potatoes – Top russets with hearty spoonfuls of stew
- Nachos or tater tots – Use stew as an instant topping
- Omelets or tacos – Fill with flavorful stew for a protein punch
- Polenta or grits – Ladle stew over creamy grains
- Pizza – Top dough with stew for a meaty meal
Conclusion
With the right techniques, making stew doesn’t have to be intimidating. Start by choosing flavorful tougher cuts of meat and browning in batches. Build layers of flavor with aromatics, herbs and spices. Then gently simmer the stew low and slow until meat is fall-apart tender. Add potatoes or other veggies near the end to retain texture. Finish stew with bright herbs and let rest before serving. Top bowls with tasty garnishes like cheese, yogurt or bread. Troubleshoot any issues using the tips above. And don’t forget the storage and reheating instructions for savoring your stew all week long. Follow these stew secrets and you’ll be rewarded with the ultimate comforting, hearty meal.