"They're fancy names for comfort food that uses common slow-cooking processes producing scrumptious tidbits surrounded with sauce. The sauce, a velvety broth, is a mixture of natural juices and stewing ingredients, sometimes thickened with flour. It bathes each morsel of meat and vegetable in enticing flavor. To produce an authentic stew, first sear the meat on all sides, to a rich brown."
"They are great make-ahead dishes. Prepare them a day in advance and the flavors develop even more. Here are three stew recipes. Surprise, only one requires a substantial amount of beef; one requires only 12 ounces of beef to yield about 6 servings, and one showcases chicken rather than beef. Ina Garten's Beef Stew is irresistible. The broth is delicious, but it isn't thick because she doesn't use flour."
Slow-simmered stews create comforting, cold-weather meals by combining meat, rough-cut vegetables, and broth over gentle heat. Classic variations include fricassees bound with creamy sauces, blanquettes enriched with cream or egg yolks, and etouffees served over rice. The sauce is a velvety broth of natural juices and stewing ingredients, sometimes thickened with flour, that coats each morsel. Authentic technique begins by searing meat on all sides to a rich brown and avoiding crowding by browning in batches. Stews are ideal make-ahead dishes, and recipes can feature varying amounts and types of meat.
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