Why A Dutch Oven Is Key For The Ultimate Beef Stew - Tasting Table

"Beef stew is one of the oldest dishes still regularly made around the world today -- in fact, the history of beef stew can be traced back to 14th century France. Yet despite its enduring popularity and the prevalence of countless variations on this timeless, old-school recipe, it can be tricky to make it perfectly every time. Some of the most common problems home chefs encounter when making beef stew are burnt or tough meat,"

"Dutch ovens are traditionally made from cast iron or seasoned cast iron, and they are incredibly heat-efficient. They maintain consistent temperatures and can hold in moisture for long periods of time. One of the best ways to use your Dutch oven when making beef stew is to brown and sear your stew meat before adding in your other ingredients. When you do, a flavorful fond will develop along the bottom and sides, which you can deglaze with red wine or broth."

"Dutch ovens are designed to be transferrable between the stovetop and oven, so after you've deglazed the pan and added the meat and the rest of the water or broth back to it, you can either finish slow-cooking your stew on the burner or move it to the oven. As the stew cooks, the lid of the Dutch oven will trap and release moisture back into the pot, ensuring your ingredients cook slowly from all directions while remaining perfectly moist and tender."

Beef stew can be tricky to make perfectly, with common problems including burnt or tough meat, mushy overcooked vegetables, and dried out sauce or gravy. Dutch ovens, traditionally made from cast iron or seasoned cast iron, are heat-efficient, maintain consistent temperatures, and hold moisture for long periods. Browning and searing stew meat in the Dutch oven creates a flavorful fond that can be deglazed with red wine or broth to enrich the gravy. Dutch ovens transfer between stovetop and oven, allowing slow-cooking while the lid traps and releases moisture to keep ingredients moist and tender. Choose the right size Dutch oven and reduce burner heat after searing.

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