how do you cook a stew?

Question

got some nice veg and some stewing steak.....do i brown the meat first or just chuck everything in together and let it cook? and how long do you cook a stew for? i've got all day....and do you do it on the hob or in the oven? thanks :) x

Answer 1

Rich beef stew with dumplings

Serves 4-6



Preparation time less than 30 mins

Cooking time over 2 hours






Ingredients
750g/1½lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1½oz dripping
1 tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix



Method
1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.

Answer 2

This recipe is for a classic beef stew. I haven't included the ingredients as I'm sure you already have them, I've just put in the method so you can get an idea of cooking times and preparation.

Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.


If you haven't got one, I would advise you to get a slow cooker at some stage- They are fantastic for stews and casseroles because you can leave something cooking in it all day while you're out. We use ours all the time!

Answer 3

Be sure to lightly flour the meat before browning, it gives the stew broth more texture.

Lots of good answers above me, now I want to try some new ideas (like the lemon juice and soy) but I still have leftover stew in the fridge from Monday.

Answer 4

I like to cube my meat , season it and then toss it in flour before I brown it. It really helps thicken up the stew. I usually use a little olive oil and saute my garlic a little then toss in the meat and brown it. It seems to give the meat alot more flavor. Then I add my chopped vegetables and herbs and soften them a bit before adding my liquids, broth if I have it. The flour goes a long way in thickening the stew and being browned on the meat, adds so much flavor. A long slow cooking time is great if you have the time. We have stews and soups so often at our home. Such a comfort food after a trying day:)

Answer 5

I would fry the onions, then add the meat to brown, then add other veg then add the liquid.

Cook on a low heat for at least 2 hours, or the meat will be tough, either in the oven (cook on about 150) or on the hob, bring to the boil and then leave to simmer.

Answer 6

Doesnt matter if you brown meat or not. Basically, if it is cooked on the stove its a stew, if its done in the oven its a casserole. They always taste slightly different. The stew/casserole is cooked when the meat is tender. The longer the better (on a low heat). You can put in anything you fancy.

Answer 7

Seal the meat first in a little oil. Stew is always best cooked the day before it is eaten. I do mine in a pressure cooker on low. Sometimes I do dumplings others I do garlic bread for dipping. The best stew meat for me is lamb.A few lentils are a good addition to make it thicken.

Answer 8

I season the ourside of the beef with salt and pepper. Then dust on all sides with salt and pepper. Brown this in a pan you have put some olive oil in. Remove this from your pan. Then add your veggies and fresh chopped garlic (if you don't you can use powdered later on). The only veggie I don't add is my potatoes. Next add some type of liquid. Generally I use about 1/4 c. of red wine or stock. Then add your meat back to the pan, cover with water. Season with salt, pepper, a sprig of thyme and a bay leaf. Let it simmer on very low for about 3 hours. Taste it at this point, you might need to add salt and pepper. Finally add 2 - 3 diced potatoes. When these are done your stew should be set.

Answer 9

brown meat and then add in and brown one chopped onions then add in other veggies. add two cups of water salt and pepper and other spices you like IE; little turmeric, etc. let it cook or simmer till meat is tender. keep adding little water if needed since when meat is tender you want to have not more than half a cup water or juice in the stew. you can brown some flour in butter and add at the end for added thickness too! it would be nice to serve it with some steam rice. enjoy and peace

Answer 10

I thionk you are supposed to brown the meat first, although I never do. Cook on a low gas, after the initial heating through, hob or oven. Low and a long time will tenderise the meat. I would think about 2-3 hours, but don't know the quantity you are cooking, so its hard to say.