Believe it or not stewing is one of the most basic and easiest cooking methods you can try your hand at. After minimal preparation, all the ingredients are gently simmered in a liquid broth for a length of time.Growing up mum called them all casseroles in our household and not until my early adulthood did I come to understand the difference of the two! Casseroles are usually baked in the oven, while stews are cooked on the stove top in a stockpot. Saucy slow cooked stews are an adored favourite through winter and usually consist of meat, poultry or fish cooked with vegetables (leek, celery, carrot) and flavourings (bay leaves, thyme, stock, wine). A chunky style stew with all ingredients cut into similar-sized portions ensures even cooking times.Stews rely on the addition of liquid to stop the ingredients sticking to the pan. The cooking liquid provides the stew with a rich sauce that is infused with flavour and is often thickened with a small amount of plain flour or reduced by simmering it over a medium heat.The very beauty of a stew is that it can be left to cook unattended for long periods of time before serving. What housewife/man around Australia or the world wouldn't love a recipe such as this?
When made in advance and reheated improves and develops the rich meaty flavour in the stew.The best cuts of meat for stewing are those that are slightly tougher (usually the cheaper cuts), such as gravy or chuck beef, chicken pieces and shoulder lamb. The longer cooking times ensure these cuts magically change into 'melt in your mouth' or 'off your fork' tender, flavoursome meat.Popular stews around the world include Irish stew, Welsh cawl, Hungarian goulash, Brazilian feijão and French cassoulet, ratatouille and bouillabaisse. 'When next in Rome' sample one of these unique dishes at their best.
Serve a stew with creamy polenta or mashed potato and some thickly cut bread to soak up the rich juices oozing out of your stew.
love amie x
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