A view on stew

Elevate this dish with these easy tips

- LIZIWE MATLOHA

WHEN it comes to hearty comfort meals, nothing beats a meaty stew. Who doesn’t enjoy a wholesome pot of stew packed with veggies, gravy and melt-in-your-mouth morsels of meat on a cold day? A quick, easy recipe can be made with simple ingredients and in one pot. It’s a classic meal loaded with tasty seasoning.

For a stew, you usually cook ingredients in liquid such as stock. You can use water as the liquid, but stock adds tons of flavour.

Stew can include loads of veggies – such as potatoes, beans, carrots, mushrooms, onions and tomatoes – and meat, especially tougher cuts that are perfect for slow-cooking. The meat in a stew should be tender and browned in a rich, aromatic gravy- like sauce. This dish must just melt in your mouth!

We look at some of the do’s and don’ts when stewing.

AVOID THE WRONG CUTS