This outline is the basis for a Zoom class Bill is presenting in November on creating deeply flavored, multi-textured stews.

• The Key Structure of Stew

• Veggie Stew Base
  • Mirepoix- carrots, celery, onions
  • Holy Trinity-celery, onions, bell pepper
  • Sofrito – [garlic, onions, peppers and culantro]
  • Alliums- onions, garlic, shallots, leeks
• Veggie Main Ingredients
  • Root veggies
  • In-season veggies
• Proteins – Beans, Meat, Mushrooms, Soyfoods, Seafood
  • Browning
    • Maillard Reaction boosts flavor!
    • Baking Soda speeds browning!
• Stocks – Standard stocks OR:
  • Dashi – Japanese Instant granules
  • Miso
  • Wine
  • Beer
• Prepared Sauces
  • Harissa
  • Curry Pastes
• Salt Varieties – season as you go
  • Salt, soy sauce, tamari
• Thickening Agent
  • Roux – flour and fat
  • Flour
• Building Out Stews 
  • Sautéing 
  • Umami Flavor Boosts
    • cooked tomatoes/paste
    • mushrooms
    • soy sauce
    • Worcestershire
    • Oyster sauce
  • Sweet/Sour/Salty Balance
    • Raisins
    • Capers
    • Olives
  • Greens
  • Herbs & Spices
    • Try worldwide blends

• FINAL TOUCHES
  • Thickeners
    • Corn starch
  • Minced Herbs
  • Toasted Seeds/Nuts
  • Tableside Sauces & Condiments
  • Vinegar/Citrus/Wines

RECAP:

• Mis en Place – Precut and pull out ingredients
• Browning in batches creates layers of flavor
  • Overloading the sauté skillet
• Cooking Methods: Pressure cook, slow cook, stove top, oven

CREATING MOUTHFEEL > onions, [dice vs chop vs crescent cuts

carrots – shapes, whittle vs diamond and size

Planned-Over Stew Ideas

Stews taste better the next day!

MEAL BOWLS