5 Common Mistakes That Make Your Stew Taste 'Meh'

I love winter food – think cosy soups, comforting stews, and warming casseroles. But being completely honest, I have to admit that without a couple of chef’s tricks, I can see why some might find them underwhelming. It wasn’t until I tried Mary Berry’s addition of red Thai curry paste to my tomato soup that the dish really sang, for instance. And before I started cooling my parboiled potatoes overnight before roasting them, they never had that signature crunch and fluff combo.Which is why I’m glad that Julian Klenda, food expert and founder of Maine Lobster Now, has shared the best way to rescue your stew from sadly-too-common mediocrity. The most common mistakes he sees are: 1) Not letting the stew rest before serving itTempting as it might be to dive into a lasagne the second it’s cooked, chefs warn that failing to wait can ruin the flavour and texture. The same, Klenda says, goes for stews. “It’s a huge mistake to serve your stew immediately,” he said.“Once you’ve turned off the heat, the flavours are still developing. Letting the stew rest, even just for 15 to 20 minutes, allows the ingredients to settle and intensify.” And, he added, “There’s a reason leftover stew always gets rave reviews. Overnight, the flavours continue to blend and mellow, giving you a richer, deeper taste. It’s a great make-ahead meal and you’ll be rewarded for your patience.”2) Failing to sear the meatWhen I see a slow cooker stew recipe that involves searing meat before dumping it in the pot, I roll my eyes – ideally, I want a dump-and-go deal. But Klenda wants me to have more patience. “Searing the meat before stewing is one of the most important steps,” he explained. “When you caramelise the surface of the meat, you build layers of flavour through what’s known as the Maillard reaction. It creates a savoury richness that simply can’t be achieved by boiling.” For the best results, try to avoid overcrowding. “If the pan’s too full, the meat will steam instead of sear. Work in batches, and make sure the meat has enough room to brown properly. Those browned bits at the bottom are pure flavour gold.” 3) Not seasoning in multiple stages One big addition of salt, pepper, and other seasonings at the end of cooking will not get the most flavour out of your ingredients, the expert said.Instead, remember “Seasoning isn’t something you tick off at the start or finish, but something that happens throughout... Adding salt and spices at different stages helps to build complexity. Taste as you go.“Over-salting too soon can cause the flavours to become flat”, he continued. “Instead, think of seasoning like painting – it’s better to add layers than try to fix it at the end.”Lastly, “A squeeze of lemon juice, a splash of vinegar, or even a spoon of tomato paste can lift the stew and bring the flavours to life.” 4) Putting in fresh herbs too earlyJust as spinach becomes flaccid, slimy, and flavourless when cooked too long, Klenda warned: “Fresh herbs like basil, parsley, coriander, and dill can lose their vibrancy if cooked too long. They should be added in the final few minutes or even sprinkled on top when serving.”Luckily, though, he said some hardier herbs like “thyme, rosemary, and bay leaves can handle a long simmer, and they give your stew that slow-cooked aroma we all love”.5) Rushing This may, Klenda said, be the biggest stew sin of all. “You can’t rush a stew. It’s called slow cooking for a reason,” the pro stated.“The magic happens over low heat, when the connective tissues in the meat break down and the flavours have time to mingle.” This is especially true for cheaper, tougher meat, like chuck or brisket.“Trying to speed it up will only leave you with chewy meat and thin broth,” the food expert revealed. “Even if you’re using modern gadgets, resist the urge to cut down cooking time too much. A little patience goes a long way in getting that classic, hearty texture.”Related...Chefs Share Their Secrets To Restaurant-Worthy Cacio e PepeSo THAT's Why Restaurant Pancakes Are So Much Better5 Dishes Restaurant Workers Say They'd Never Order

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