From grandma's recipe box
Stews Recipes
Slow-cooked pots of tender meat and vegetables in a rich, thick gravy. Plain, hearty, and made for sharing.
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About Stews
Stew is made by browning pieces of meat, then simmering them slowly with vegetables in just enough liquid. Over time the meat turns tender and the liquid becomes a thick, rich gravy. Potatoes, carrots, onions, and herbs are common.
Compared with soups, stews have less liquid and bigger pieces. They take longer than most soups and are often served over rice, mashed potatoes, or with bread. Chili is a kind of stew too, but it has its own section.
Questions folks ask
What is the best cut of beef for stew?
Chuck is a good choice. It has some fat and connective tissue that melt into tender meat with slow cooking.
How do I thicken stew?
Simmer it with the lid off for a while, or mash a few potatoes into the pot. A little flour at the start also helps.
Can I make stew in a slow cooker?
Yes. Brown the meat first if you can, then cook on low until tender.
Kitchen tips
- Pat meat dry and brown it in batches for better flavor.
- Cook low and slow until the meat is fork-tender.
- Choose tougher cuts like chuck, which turn soft with long cooking.
- Add potatoes later so they do not fall apart.
- Stew often tastes better the next day.