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7 Secrets to Making the Perfect Stew Every Time

By,
Gourmandize
Cook long and slow on low heat 4/7

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Cook long and slow on low heat

It's thanks to the long, slow cooking time for stews that the meat becomes super moist and tender. All pieces of meat, whether tender or firm, contain collagen. When cooking a soft piece of meat, the collagen falls apart more easily because it's less impervious to heat, so the meat will stay tender.

On the other hand, there's more collagen in tougher cuts of meat, so they're more resistant to cooking. That's why the long and slow cooking process is necessary. The collagen will eventually dissolve, and tough meat will become very tender. Just make sure the temperature isn't too high—it won't stop the collagen from dissipating, but the meat will dry out and be difficult to chew. The best is to cook your stew for a long period of time (6 to 8 hours usually) at a temperature between 120 and 140 °F. 


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Chef Tips and Tricks

VIDEO: Delicious Stuffed Cabbages

These tasty stuffed cabbage rolls are so easy! 

Ingredients

  • 1 onion
  • 5 - 6 thick rashers bacon
  • 1/2 lb sausage meat
  • 1/2 cup tomato paste
  • 2 cloves garlic, diced
  • 2 bell peppers, diced
  • Salt
  • 1 cabbage head


Method

  1. Fry the bacon in a skillet, then add onion, and meat.
  2. Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
  3. Boil 1 whole cabbage head in salted water till tender
  4. Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
  5. Serve with any remaining mixture
  6. Enjoy!