Stew 374

On Wed, 9 Nov 2005 21:38:09 -0000, "Esther Rodgers"

Tastes vary but here are some general thoughts OTTOMH. I always well-brown at least the onions as well as the meat to add flavour and colour. If you use flour as a thickener that too can be browned for the same reason. However, thicker stews bubble at a lower temperature and burn more easily so take longer to cook (IME).

I avoid using stock cubes if possible, though opinions vary on the taste. Meat makes its own stock as it stews. I like to inlude carrots and celery to add to the stock flavour. And, of course, the wine adds flavour.

Cooking times vary a lot depending on the meat used - I'd tend to commonly expect, say, a couple of hours but would check as I went. That, for me, is the advantage of stove-top cooking. Not all ingredients have to be added at the beginning. E.g I prefer to add mushrooms towards the end. Herbs tend to lose flavour if cooked too long - they can be added during the cooking. Some prefer to remove herbs before serving. I only do that if really necessary e.g thyme stalks. I wouldn't use rosemary for a stew - I'd prefer bay leaves, parsely and thyme as a basic mix but that's a matter of personal choice. Rosemary can be very dominant.

Potatoes can be problematic. Not sure about sweet potatoes. Some hold together well during long cooking - others fall apart depending on variety and size. They can be added when appropriate but I've never found an easy solution. I sometimes bake them separately. But stews are very forgiving - it's easy to adjust or correct most problems. You'll find that you learn your own preferences very quickly. -- Phil C.