How to stew meat: step-by-step instructions

Even tough, difficult-to-cook meats like leg of lamb will melt in your mouth when simmered in a flavorful broth. First, we'll sear the meat and brown the vegetables, then add the broth.

Step 1: Prepare

First, season the meat and heat the pan. Use a deep, thick-bottomed pan, such as a kazan. Add a little vegetable oil.

Step 2: Brown the meat

Add the meat and brown it until it's a deep, dark brown on both sides. Remove and set aside.

Step 3: Brown the vegetables

Add vegetables to the cauldron. The vegetables should fry.

Step 4: Deglaze

Once the vegetables are tender, deglaze the cauldron with wine. The acidity of the wine will balance the rich flavor of the meat. Scrape up any brown bits from the bottom of the cauldron.

Step 5: Start simmering

Return the meat to the cauldron with the vegetables.

Step 6: Add more liquid

Add enough broth or water to cover half the meat and bring to a boil, then immediately reduce heat to low. While the meat is simmering, you can add some herbs. Cover the pot with a lid and maintain the temperature until the liquid is gently bubbling (on the stovetop or at 180°C in the oven).

Step 7: Prepare the meat

Slow cooking makes tough meat tender and flavorful. Check the consistency of the meat periodically. The liquid level should remain constant, so if it evaporates, add more to bring it back up to the previous level. The meat will be completely tender in about 1.5 to 3 hours. When you feel the meat is tender when pierced with a fork, it's ready. If you continue to simmer, the meat will become dry.

Step 8: Dinner is ready

When braising meat, a little effort goes a long way.