How to Make Cheap Stews Taste Great
Thrifty, cozy people, rejoice – the hot weather is here. There is nothing like a bowl of cold-weather stew, and nothing more enjoyable for the cheapskate than quarts and quarts of one-bowl dishes made from the cheapest cuts of meat. The stew is easy, but the stew requires special care to get the best taste.
On your way to winter, keep The Kitchn ‘s tips for cooking stews in mind :
Fry well. I love the ready-made multicooker recipe as much as the next lazy person, but I don’t believe the recipe that says you can skip this step. Take the time to fry a nice brown crust over the meat, it’s worth it as you will get a lot of rich umami flavors that will be transferred to all the stew.
Cook over low heat. After all, that’s what “stew” means when you turn it into a verb, and that’s what makes these cheap cuts of meat best. Whether it’s a slow cooker, a casserole dish, or a Dutch oven in the oven itself, find a cooking method that gives the collagen in those tough cuts enough time to collapse. (Okay, you can fool this with a pressure cooker . Continue.)
Save the acid for the end. Tender cuts of meat work well with a tangy marinade, but acid makes the stew tender longer, according to The Kitchn. The wine should be fine, but that warning goes beyond vinegar – too, don’t add tomatoes to the stew until almost to the very end.
3 Tips for Making an Inexpensive Heavenly Taste Stew | Kitchen