How to Braise Meat for Stew

Slow-cook meat for mouthwatering tenderness. Watch a quick video for step-by-step instructions.

Few dishes are as satisfying as a long-simmered stew brimming with chunky vegetables or braised pot roast cooked in fragrant herbs. By slowly simmering these tough cuts of meat they become succulent and tender — and are well worth the extra cooking time.

To start, use a heavy-bottomed pan with a tight-fitting lid to prevent scorching and to keep in steam. Add oil to coat the bottom of the pan and allow it to become quite hot.

Meanwhile, take your meat and pat dry with a paper towel so it will brown easily. Season with salt and pepper.

Test to see if the oil is hot enough by putting a corner of a piece of meat into the pan. If it sizzles, the oil is ready.

Cook the meat until all sides are browned. This searing process helps to caramelize the proteins and seal in the natural moisture of the meat to help enhance the flavor. Braises and stews can be started on the stovetop and then moved into a 325° F oven or placed in a slow cooker. Do not allow the cooking liquid to boil, or the meat will dry out and toughen.

When making a stew, cut the seared meat and vegetables into cubes of equal size so they cook evenly. Carrots, onions, and potatoes work well in stews. When using fragile vegetables like peas, add them at the last minute to avoid overcooking.

To make a delicious sauce, add flour to make a quick base. Then add red wine, beef broth, and fresh thyme for flavor. To test the meat for doneness, take it out of the pot and try to cut it with the side of a fork. If it cuts easily, it's ready.

Many stews taste even better when cooked a day ahead and refrigerated overnight to allow the flavors to meld. Scrape off and discard any hardened surface fat before reheating. Taste the stew and season again, if needed, before serving.
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