Making of a Stew – Using Your Stainless Steel Casserole
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If you like me live in a cold climate, the thought of a stew gives rise to many warming thought and an even warmer kitchen on a cold December night. For me, making stew is an enjoyable activity filled with great expectation. In addition to the taste, the aroma permeates the house for hours. It’s an awesome comfort food that is sure to satisfy and nourish anyone who crosses your threshold.
I love making a stew on Saturday. I start from morning right after breakfast, so I have a good many hours for the stew to slowly simmer. Making stew is a very old cooking method. And the basic reason for this method is to break down the connective tissue in cheaper and tougher cuts of meat in order to make it edible. This can only be done with the long slow simmering.
You would only stew meat that has connective tissue. This meat comes from the animal that gets a good workout, such as the foreleg or rump. So, you could never stew a filet mignon because there is little connective tissue and this cut of meat is already tender.
Every step of my stew making is inviting. From tossing the chopped onions and celery into the stewpot and listening to the sizzle, to dissolving the tomato paste in water and of course hearing someone who’s entered the house ask “What’s cooking? It smells so good”.
Stews begin in different ways. Some cooks brown the meat first by sautéing it in a little fat and then adding liquid and turning the fire down for a very slow simmer. Other cooks start the stewing without the initial browning.
There are many kinds of stew pots including earthenware, but I like a heavy stainless steel casserole or a stainless steel slow cooker that captures moisture very well and seals in the flavor.
I also love that you can never make too much because stews are wonderful the second time around.
