Vegetable stew is an ultra-comforting, traditional dish that has been made for generations. Many of us have memories of sharing this warming meal around the table and look forward to its return every fall. Here are the ingredients and basic steps to prepare this harvest delicacy.
Choosing Meat that Cooks Longer
Certain tougher cuts of meat, like beef shoulder, are not only easier on the wallet, but they are amazing for slow cooking. Perfect for braises and stews, a blade roast, cubed or left whole, is also a popular choice, or cross-rib roast, which can be leaner or more marbled, depending on the section.
Some recipes also contain pieces of salted bacon for an extra umami hit. It is recommended to choose a bone-in piece of meat. This releases flavours and collagen when cooked. The results? A deeper taste profile and a broth with a more velvety texture.
For Juicier Meat
Brown the meat before simmering so that it retains its juices during cooking and make sure that the pieces are a similar size, which promotes even cooking.
Use Hearty Vegetables
Take advantage of everything that’s local but keep in mind to choose vegetables that won’t fall apart during cooking. Stock up at Les Marchés Tradition grocery stores and cook your veggies ideally on the same day as you purchased them, to make the most of their freshness—they will release a lot of juices and flavours when cooked at peak freshness.
Some star vegetables for a stew available at your local grocery store:
- Onions;
- Garlic;
- Leeks;
- Parsnips;
- Carrots;
- Potatoes;
- Cabbage;
- Green or yellow beans;
- Celery;
Beans in Bunches
A good trick is to tie the beans into small bunches to prevent them from scattering in the stew. This makes it easier to distribute them evenly onto plates when serving! Tying them is optional—of course!
Customize with Broth, Aromatics and Condiments
In contemporary variations of stews, beef or chicken broth can be added to further enhance the flavours. Dried herbs such as thyme and bay leaves can also be used to amp up the dish. Similarly, tomato paste and Dijon mustard can be found in some preparations. The choice of seasonings varies according to the family recipes and gives each one its distinctive characteristics.
Gain by Cooking for a Long Time
The stewed meat simmers slowly, over low heat, for 2 to 3 hours, until the meat is tender and the vegetables are cooked through. In the slow cooker, cook the meat at a low temperature for 6 to 8 hours.
Has this article gotten your stomach rumbling? Here’s a classic stew recipe that’s sure to rally everyone around the table.
See the recipe:
Classic Stew
