Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Stew

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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Stewing or casseroling is a very moist method of cooking, perfect for less prime meat such as flank, shin and chuck. For best results, trim meat of excess fat and sinew and cut into equal-sized cubes, then brown in a flameproof casserole.
Add liquid just to cover and cook in the same casserole, either on top of the stove or in a 170°C oven. A stew made with 1 kg meat takes 2-2½ hours to cook.
  1. If the meat has been marinated, dry thoroughly on paper towels, then brown in batches over a high heat to seal in juices and add colour to the sauce.

  2. Test for doneness by inserting the point of a small knife into one of the pieces of meat. The blade should slide easily through the fibres.