Stewing Meat

Stewing is useful for cooking tougher cuts of meat, such as flank, leg, chuck, shoulder, shin and neck. The meat should be cut up into relatively small pieces (1 inch cubes) and cooked slowly in a little liquid, such as stock, tomatoes or water.

Many recipes require the meat to be browned before stewing; this adds both colour and flavour. To do this, toss the cubes of meat in seasoned flour and then brown them in small batches in a pan of very hot fat.

The browned meat should then be added to a casserole pot along with some vegetables that have been gently fried until golden, cooking liquid, flavouring and seasonings.

Making sure that the pot lid fits tightly, cook either in the oven at 170°C/325°F/Gas Mk 3 or on top of the stove until tender - usually for about 1 ½ to 3 ½ hours, depending on the type of meat. Stews cooked on the top of the stove should be stirred occasionally to prevent the meat from sticking to the dish.