Stew – Making Great Stews at Home
It’s hard to beat a great stew, but things can go bad if you do not prepare it right! Here is some helpful information you may not know.
You can perk up the flavor of stew by adding a few drops of lemon juice or red wine vinegar during the last 15 minutes of cooking.
After carving jack-O-Laterns, add cut-out pumpkin pieces, from which you’ve removed the shell portion, to beef and vegetable stews for a terrific fall flavor.
Here’s a great way to tenderize stew meat: Add at least three (3) wine corks to the pot. Corks release enzymes and reduce the cooking time by as much as half. Be sure to remove the corks before serving!
Tea can be used as a meat tenderizer, particularly for stew meat. In a Dutch oven, sear chunks of stew meat in fat or oil until very well browned. Add 2 cups of strong black tea, bring to a boil, then cover and simmer for 30 minutes. Add stock and continue to cook stew with additional ingredients as usual.
I hope this information will come in handy in the kitchen.