Stewing Cooking

Stewing is an easy method of cooking food slowly, making it both moist and tender. While stewing is a good choice for chunks of any type of meat, poultry, or vegetable, it’s a truly exceptional method of cooking tougher cuts of meat, including wild game. The steam created while stewing breaks down the muscle fibers in these meats, making them more tender and juicy - and whatever liquid is used while stewing (usually stock or wine), combined with seasonings, herbs, and vegetables, offers better flavor to the meat.

Braising vs. Stewing

Sometimes the terms “stewing’ and “braising” are used interchangeably, but they aren’t quite the same thing. When stewing, smaller chunks of meat are used – typically the size of one or two bites. Vegetables or poultry are usually cut into bite-sized pieces, too. The liquid that’s then added to the pot or pan covers all of the other ingredients.

Braising is typically used for large pieces of meat or poultry; for example, you’d braise, not stew, a whole chicken or a roast. In addition, when liquid is added for braising, it does not fully cover the main piece of meat or poultry.

Stewing Basics

Aside from cutting up meat, poultry, and vegetables into small chunks, there is no other mandatory prep needed for stewing. However, browning the meat is recommended because it enhances the flavor of the food. Traditionally, meats are rolled in flour (which can be seasoned), then browned in a frying pan with a little oil. Typically, the meat is fully cooked, or nearly so, before stewing it, but this is mostly a matter of preference.

Once the meat is prepared, cut the vegetables and add them to the pot or pan. Next, add the prepared meat. Then add the liquid and seasonings.

Stovetop vs. Oven

Stewing is often done on a stovetop, using a large pot with a well fitting lid. However, stewing is better done in an oven, where the heat can completely surround the pan or pot, allowing the food to cook more evenly. In either case, however, stewing should be done at low heat (about 210 degrees F.) until the meat, poultry, and vegetables are thoroughly cooked and tender.

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