| There's something wonderfully comforting about the | | | | rump, sirloin tip, inside round or chuck. |
| aroma of a simmering pot of stew on the stove. | | | | 2. Meat for stewing needs to be well-trimmed of |
| Beyond the soothing psychological benefits of | | | | gristle and fat before it's cut into evenly sized cubes |
| stewing, simmered dishes can be a lifesaver for busy | | | | no larger than 2-in (5-cm). |
| people since they require very little last minute | | | | 3. Puréed vegetables such as potato, tomato |
| preparation, often use pantry staples and can be | | | | or celeriac can be added to the stew for thickness |
| reheated when you need them most. | | | | and to add nutrients and fibre. |
| Almost every culture has a repertoire of stews and, | | | | 4. You need enough liquid to cover the meat entirely |
| no matter what these recipes contain, almost all of | | | | but not so much that the meat is lost in the pan. |
| them follow the same blueprint for success. Visit [ for | | | | 5. Pan juices should be thick and full-bodied in a good |
| a basic stew recipe that epitomizes the classic | | | | stew. If the meat becomes tender before this |
| stewing method as well as for a few of my other | | | | happens. Strain off some of the juices, thicken with a |
| recipes you can try this weekend and freeze for | | | | little extra flour and cook in a separate saucepan, |
| later.) | | | | stirring, until mixture comes to a boil and thickens. |
| Ready to give stewing a try? Use these tips to | | | | Reduce heat and simmer for 5 minutes. Return to |
| make your next stewing effort a delicious success: | | | | stewing pan. |
| 1. Choose less tender cuts of beef such as shoulder, | | | | |