Stewing Meat

The cooking method for a meat stew (Fr. ragoût) is very similar to a braise. For a brown stew, the meat is browned, then simmered with liquid and a variety of flavorings. Unlike a braise, the liquid must cover the meat. Meat for a stew must be well trimmed, with fat and sinew removed, before it is cut into evenly sized cubes, as large as 2 in/5 cm for meats such as beef that require lengthy cooking. Veal, and more tender cuts of pork and lamb, cook more quickly and are usually cut into smaller pieces.