Cooking In Liquid

How to properly stew meat

How do I stew meat correctly?

From the start, the meat is seasoned, browned, and the covered completely in liquid. Then later, after the meat is nearly cooked, add vegetables or other ingredients. When stewing, it is commonly necessary to stir constantly, but check the recipe just in case. Make sure not to burn the broth (liquid) on the bottom of the pot, or it will likely ruin the flavor of the rest of the batch. Beef is usually the best meat for stewing, but you can really use any kind of meat, although it may be a little bit unique to have a chicken stew.

Easy Beef Stew Recipe


  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves

  • 2 tablespoons (1/4 stick) butter
  • 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces peeled carrots
  • 2 tablespoons chopped fresh parsley


Preparation



Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.