The main point of difference between braising and stewing, is that braising generally involves whole pieces of meat (such as lamb shanks, or whole chops) and they are only partly immersed in liquid. Stews are small pieces of meat (like diced lamb) totally immersed in liquid.
Stewing lends itself to secondary, tougher cuts of meat such as chuck steak, brisket, shin, lamb shoulder or neck, that become extremely tender when cooked slowly and the connective tissue breaks down.
For maximum flavour when stewing, cut the meat into no smaller than 2-3 cm dice, as it will shrink when cooked. Brown the meat first, in small batches, then remove from the pan and brown the vegetables and aromatics (like garlic and herbs). Return meat to pan, add liquid (such as stock, wine, water or even beer) and bring to a simmer. Reduce heat to low, cover with a tight fitting lid and cook slowly (stove top or oven) until the meat is tender.
The ideal temperature for stewing in the oven is generally 160-170C (conventional), 140 – 150C (fan-forced). If cooking on the stove top, the stew should be kept at simmering point (not boiling), or approximately 82C.
You can thicken the pan juices/gravy if desired, the addition of starchy vegetables such as potato will naturally help to thicken the stew.
Main benefits of stewing
1. Stewing can be an extremely cost effective method of cooking, utilising the cheaper, less popular cuts of meat.
2. As the nutrients that escape from the meat and or vegetables during cooking are retained in the cooking liquid, it is a nutritious slow cooking method.
3. Stews are ideal to cook in bulk, and then used to stock your freezer, especially during the cooler winter months.
