Advertisement
The Bottomless Stew Pot
Appears in
Published 2008
Stew takes its time: time to trim and cut the ingredients, time to brown the meat properly, but mostly time to stew. It won’t be rushed or accommodate shortcuts, and it doesn’t care how pressed or harried the cook is. A stew relaxes until it’s done, and we have no choice but to do the same.
The slow cooker is a natural for stew, for it is through long, gentle cooking that stew meat melts into luscious morsels and the flavor of the broth takes on body and depth. But before simmering comes an equally important step—browning.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
In this section
Advertisement
Advertisement
The licensor does not allow printing of this title