Stewing

Cookbook-beef-stew
Image via Wikipedia

What is stewing?

It’s when you cut food into even sized pieces and simmer them in a minimal amount of liquid or sauce that forms part of the stew.

There are three different ways to cook a stew although I have to admit I’ve only ever used the first two. The first way is the one that most of us would be familiar with where the food is cooked in a liquid that is thickened by the ingredients themselves.

The second, is when the food is cooked in a liquid from which a sauce is made and the last way would be when the food is cooked in a prepared sauce.

Usually a stew is cooked at around 180C in a heavy based saucepan with a suitable lid or a casserole. It’s a great method of cooking for a number of reasons, but the best ones are that it retains almost all the nutrients of the ingredients and it’s also quite cost-effective to make as less expensive meat cuts can be used.

With stews it’s particularly important to remember correct handling of your pans as not only is it easy to burn yourself but in many cases you will be lifting heavy pans with hot liquids inside in and out of your oven, be careful of your back and remember to lift with your legs 😉