Logs are crackling in the fireplace and the bottle of red wine has already been uncorked, because around four o'clock this afternoon the sun already disappeared from the scene toward the other side of the globe. Autumn has begun and we don't mind at all. Because with it has also come the season of stew. Of sitting at the table with red cheeks from the cold and going through the day over a steaming plate of hot food. The more people, the better.
Which pan or casserole for which stew?
When preparing a stew, only the right materials make for the tastiest meat. Are you using the oven or the stove, and what kind of pan or casserole works best? Not to worry. You'll find the answers here.
For starters, you should know that stews used to be prepared over the fire. Hence, in many recipes, the old familiar (gas) stove still pops up in the preparation method. Do you have such a recipe? Then turn up the heat and fry the meat in a cast iron pan, frying pan or frying pan. Even an ordinary frying pan is possible, but make sure the pan has a thick bottom. Stew cooks best in it because such a bottom distributes heat from the fire nicely and evenly.
After searing, deglaze the meat with broth and some wine or brown bier. Then cover the pan with a lid. This ensures that the moisture stays in the pan as much as possible and the whole thing does not burn when the moisture has evaporated and you are not paying attention. But... the oven is gaining ground. This is because in an oven you can keep the temperature much more constant. Therefore, the stew will cook more evenly and the chance of burning is much smaller. You still sear the meat in a pan first, but then you slide it into the oven.
An additional advantage is that the cooking time in an oven is shorter than on the stove. In short: the oven is easy. And convenience, we love that. In that case, choose a nice glass (pyrex) baking dish or a robust earthenware one. Such an earthenware casserole has the advantage that it retains heat longer and thus your carefully prepared stew stays at temperature longer.
Autumn on the table: preparing rabbit, wild boar or venison
Stews are often made from beef. But in the fall, it's okay to be a little spicier and stronger in flavor. One way to achieve this is to feed your beef with spicy wine or the full, dark flavor of bier. A match made in heaven, as far as I'm concerned. But it can also be done differently, read: make a stew from rabbit, wild boar or venison. For example, venison is very tender and spicier than beef, but not as strong in flavor as rabbit or wild boar. So perfect to try out without the risk of your dining party making crooked faces. Moreover, the preparation is no different from what you are used to with beef. Game meat is also healthy, contains many nutrients and is usually lean.
The finishing touch
Whatever stew you make: prepare it today is at its tastiest tomorrow. As a result, all you have to worry about on the day is the "peripheral stuff. Like red cabbage with apple, stir-fried Brussels sprouts or steamed carrots and some creamy mashed potatoes.
I say... bring it on!