Our Head of Culinary, Hannah Duxbury, has shared some of her expertise when it comes to cooking the best stew. In fact, there are many common mistakes that people make when cooking stew, so she’s advised what to look out for:
- Not Searing the Meat Beforehand
“Stew is such an easy one pot meal, so it’s no surprise that most people throw everything into the pan for ease. But actually, browning your protein before adding it to your stew can enhance flavour by caramelising the meat’s surface and creating a more varied texture.” Says Hannah.
- Adding Herbs Too Early
“Fresh herbs are delicate and therefore have a tendency to lose their flavour if cooked too long, so it’s best to add these near the end of the stewing process. Add fresh herbs such as basil, parsley, coriander and dill in the final minutes of cooking or as a garnish to help retain their vibrant flavours.”
- Ignoring the Resting Period Before Serving
"Rushing to serve your stew immediately after it's done cooking can be a common oversight. To allow your flavours to intensify, it’s best to allow your stew to rest for a short period after serving. That’s why stew can taste even better the next day - it’s a perfect dish for batch cooking!” Hannah advises.
- Neglecting the Importance of Seasoning Throughout
She says, "Seasoning isn't a one-time affair; it's an ongoing process that can significantly impact the final taste of your stew. Some cooks make the mistake of seasoning only at the beginning or end of the cooking process. However, regularly tasting and adjusting the seasoning throughout the simmering time allows you to build layers of flavour and ensure that every element of the stew is well-seasoned.”
