Moistening Liquids and Aromatic Vegetables

Moistening liquids for stews and braised meats have traditionally evolved out of necessity. Germans have long used vinegar; the French, wine (or cider in Normandy); the Irish have had to rely on water (with potatoes to contribute body); and Caribbean cooks sometimes use rum. Some recipes augment these liquids with various types of tomatoes; purées of capers, pickles or olives; and, of course, stock. Standard aromatic vegetables—onions (often studded with a clove or two), celery, and carrots—are sometimes replaced or augmented with garlic, turnips, or chiles, depending on nation or region. The combinations of moistening liquids and aromatic vegetables used in stews and braised meats are almost limitless, which is probably why no braise or stew tastes exactly like another.