How to make the perfect stew

Craving a good stew too? During the week, you may want to get something on the table quickly, but at the weekend there’s nothing better than having a big pot gently simmering on the stove. The longer you give the meat, the better the flavour. And the best part? You hardly have to keep an eye on it. While your home fills with those delicious aromas, you can simply sink into the sofa.

A great stew is all about quality. And you don’t even need the most expensive cuts to make it delicious! For beef, rib steaks and blade steaks are absolute winners. These cuts are firm enough to braise for hours and become melt-in-the-mouth tender with a rich, deep flavour. Prefer something different? Pork works brilliantly too. Shoulder, neck – or if you really want something special, try pork cheeks! They become incredibly tender and take your stew to the next level. Chicken works too, and in that case, chicken thighs are the way to go.

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A good question, because browning the meat can make a world of difference. By searing your meat briefly over high heat, you get that delicious, crispy crust packed with flavour. That’s what we call the Maillard reaction – it sounds complicated, but it simply means that the sugars in the meat caramelise, creating that extra layer of umami.

It may be tempting to leave your stew simmering for as long as possible, but of course you don’t want the meat to fall apart into mush. Keep an eye on it: the meat should pull apart easily while still having a little bite. Tip: only add salt at the end! This prevents the dish from becoming too salty, because moisture evaporates during braising and the flavours can become much more concentrated.

A good pan is your best friend when making stew. Ideally, use a heavy pan with a thick base that distributes the heat nice and evenly. Don’t have one yet? Consider investing in one, because a good casserole can last a lifetime. And let’s be honest, few things are more satisfying than a perfect stew you can make time and time again.

Now that you know everything about stew meat, it’s time to get into the kitchen. Classics like boeuf bourguignon or hachee are always a hit, but if you’re in the mood for something a little more adventurous, try a spicy rendang or a Mexican stew. Anything goes, as long as it can simmer away for plenty of time. At our butcher shop, you’ll find everything you need: the best beef rib steaks, top blade steaks, pork cheeks and, of course, chicken thighs. This meat is the foundation for your ultimate stew. Order your ingredients online and let that casserole do the job.