Ina Garten's approach to beef stew emphasizes patient preparation of vegetables, simmering them gently to achieve a tender texture and complex flavors, essential for an exceptional stew.
Simmering onions and fennel for seven to eight minutes enhances their texture and taste, fundamentally altering the stew's quality, showing that careful cooking dramatically affects the final dish.
Garten recommends using Cognac and wine for cooking the vegetables, rather than oil, highlighting that flavorful alcohol can enhance the dish while ensuring even cooking.
Cooking vegetables separately before adding them to the stew allows for the perfect tenderization, preventing the unpleasant chewiness of raw onion or hard fennel, especially in slow-cookers.
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