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Stewing
Appears in
Published 1978
Stewing consists of cooking the tougher cuts of meat slowly and long in a liquid, either water or stock with wine, beer or cider, or whatever your recipe specifies, to break down the tough fibres and connective tissues. To improve the flavour of the meat, onions, garlic, carrots and other vegetables, herbs, spices and seasonings are added.
The meat to be stewed must be carefully trimmed and cut into smallish pieces - this helps the cooking process. It can then be fried and sealed, or left plain, depending on whether you want to have the juices from the meat completely mingled with the gravy or not.
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