Stew

Ingredients

• Cut meat into uniform pieces, one- to two-inch cubes
• Dredging them with flour
• Add just enough water, vegetable juices, or soup stock to cover the meat
• Season with salt, pepper, herbs, and spices
• Add vegetables to the meat at the proper time

Method

1. 1

   Cut meat into uniform pieces.

2. 2

   Brown meat cubes on all sides if desired.

3. 3

   Add enough liquid to cover the meat.

4. 4

   Season well.

5. 5

   Cover tightly and simmer until meat is tender, about 1 to 3 hours.

6. 6

   Add vegetables at the right time.

7. 7

   When done, remove meat and vegetables, thicken the stock with flour, and serve hot.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 180. The excerpt below is the record exactly as published.

stews from small chunks of meat, and in extracting the flavor and gelatin from cuts containing much connective tissue and bone in the preparation of meat soups. U.S.D.A. [201] U.S.D.A. All these methods are suitable for the less demanded, cheaper cuts that are high in fla¬ vor and nutritive value but need to be cooked for tenderness. In making soups the bony portions, especially the joints, are desirable. Veal has less flavor than beef, but may be used to advantage with beef since it is high in connective tissue and low in fat. Large Cuts: 1. Brown meat on all sides , except corned beef and cured pork. The browning develops flavor and increases color. 2. Cover the meat with water or stock- The liquid may be hot or cold. If the meat is en¬ tirely covered with liquid, uniform cooking is assured. The main difference between braising and simmering is the amount of liquid used. 3. Season well with salt , pepper , herbs, spices , and vegetables , as desired. Wisely used, Pot-Roasting • ( Upper left) Brown in beef fat to develop rich flavor. ( Upper right) Place on rack in kettle and add a small amount of water. Cover closely and cook at low temperature until tender. ( Lower left) Vegetables may be added during the last hour of cooking. Adjust the time so they will be steamed just tender seasonings add much to the flavor of meats which are simmered. Some suggestions are bay leaves, thyme, marjoram, parsley, green pepper, celery and onion tops, tomatoes, gar¬ lic, cloves, peppercorn, and allspice, chili sauce, and ketchup. 4. Cover kettle and simmer until tender. Overcooking and boiling shrink the meat and make it dry, flavorless, stringy, and difficult to slice. 5. If the meat is to be served cold , let it cool , and then chill in the stock *n which it was cooked. The meat is more flavorful and juicy and it will shrink less if cooled in its stock. 6. If vegetables are to be cooked with the meat , as in boiled dinners , add them whole or in large pieces , just long enough before the meat is tender to cook them. Stew: 1. Cut meat into uniform pieces , one- to two- inch cubes , rectangular pieces, or long narrow strips. 2 . If a brown stew is desired , brown meat cubes on all sides. Dredging them with flour intensifies the browning. If meat is floured, [202] fat must be used. If a light stew is preferred, browning is omitted. 3. Add just enough water , vegetable juices, or soup stock to cover the meat. The liquid may be added hot or cold ; however, if it is hot, the meat begins cooking at once. 4. Season with salt , pepper , herbs , and spices. Stews are much better when plenty of attention is given to seasonings. (See step 3 under simmering large cuts, above.) 5. Cover fettle closely and simmer until meat is tender. Do not boil. It will require from one to three hours to cook the stew, depending upon the kind, quality, and cut of meat. If cooking in a pressure sauce pan, fol¬ low the time suggested by the manufacturer. 6. Add vegetables to the meat at the proper time

Cook this with the app: pantry check, scaling, and the assistant.