Choosing Stew Meat

• Choosing the right cut of meat is crucial for cooking a tasty, tender stew. The best cuts of meat are the tougher cuts that come from hard-working areas of the animal such as the shoulder or the rump. These well-muscled areas contain plenty of collagen and connective tissues, which break down during the long, slow cooking, leaving you with moist, tender meat. In general, it's best to avoid buying cut stew meat since you typically have no idea what type of meat it's cut from. Some examples of meat that works well for stew include chuck, brisket, bottom round, shank, rump or short-ribs that you can cut into stew-sized chunks yourself, or ask your butcher to cut it for you.

Building Flavor

• Building incredible, deep flavors begins by searing it in a hot pan before stewing it. This develops beautiful brown color on the exterior while flavoring the meat and the entire dish with rich, caramelized flavor. To sear the stew meat place a large, heavy-bottomed skilled over medium-high or high heat, along with a little bit of vegetable oil. Pat the stew meat dry and add it to the pan when the oil starts to shimmer. Avoid overcrowding the pan so that the meat browns evenly. Let it cook for a few minutes and flip it, cooking it just until it's brown on all sides.

Assembling the Stew

• After browning the meat, remove it from the dish and set it aside. Saute your aromatic vegetables such as onions, garlic and mushrooms until they are soft and golden. Add stewing liquid such as wine or broth and scrape the bottom of your pan with a wooden spoon to loosen any cooked-on bits. Return the meat to the pot and let the mixture simmer over medium-low heat for about an hour. Add potatoes and firm vegetables such as carrots or parsnips, and simmer the stew for another hour or until the meat is cooked through and very tender.

Determining Doneness

• Determining when the meat is done can be tricky when you're making stew since many recipes and guidelines call for cooking the meat until it’s well-done and fork-tender. If you want to double check the meat to make sure it meets minimum safety requirements, inserting an instant-read thermometer into the thickest part of the meat is the most exact method. If you’re making a stew from chicken, the safe minimum internal temperature is 165 degrees Fahrenheit. Beef or pork should be 145 F and game meats should be 160 F to 170 F.