Stews

Stews are braises made with pieces of meat or poultry instead of whole birds or large cuts. The best meat stews are made from gelatinous and relatively fatty cuts. When leaner, more tender cuts are used, the stew is greatly improved by inserting a strip of fatback into each piece so that the meat is moistened from the inside while cooking.

The character of a finished stew is also determined by whether or not it is browned before being moistened; the type of moistening liquid; the types of aromatic vegetables used; the herbs used in the bouquet garni; the final liaison, if any; and the final garniture. Strips of pork rind, split and blanched pork, or veal trotters are also sometimes added to stews and braises to support the texture of the finished liquid.