Braising & Stewing

One of my favorite cooking methods is braising, you get such deliciously tender bites from the otherwise tough cuts of meat. On top of that you get the richest sauces as a by product of the cooking process. So on to what braising and stewing are. Braising is a combination cooking method using dry heat (searing in oil) and moist heat (cooking in liquid) to create a fork tender finished product. Braising is used for larger cuts of meet, like roasts or lamb shanks, and short ribs. Their are a few steps that must be followed to braise properly.
1. Pat meat dry or dredge in flour. You do this so the meat sears nicely.
2. Sear in the brazing pot until browned on all sides.
3. Remove the meat and add mire poix and any additional vegetables you want to saute.
4 Add meat back in and fill with stock 1/3 to 1/2 way up the meat. Add in any herbs you want.
5. Simmer (not boil) for 3-4 hours.
6. Remove meat when fork tender and continue simmering the sauce until thickened. You don't need to and a thickening agent like flour or cornstarch, if it is not thickening puree the sauce with the vegetables to create a natural thickener.
7. When sauce is thickened, slice meat and serve.

Stewing is a combination cooking method like braising, the difference is that the meat is generally cut into pieces and is always fully submerged in the cooking liquid. Stewing also has a thickening agent added, like a roux (equal parts fat;butter and flour cooked for about 6-10 minutes) or in some less creative kitchens cornstarch :( . In both cases the important steps are searing the meat and simmering long enough to have tender melt in your mouth pieces of meat and vegetables.

Some classic dishes for braising are Osso Bucco, good old American Pot Roast, Swiss Steak, Coq Au Vin, and Beef Bourguignon.
Some classic stews are Chicken and Dumplings, Beef Stew, Gumbo, and a family favorite from my childhood Hobo Stew. Yes Hobo Stew will be the recipe of the day. Now a little background on hobo stew, it is a different recipe any where you get it. The basic premise is everyone gathered together during the depression and brought an ingredient to the table, they where all tossed into a pot with some water and boiled into a fine meal for everyone to share. This has now been adapted to a lovely name for camping food.
Hobo Stew al a David

1lb Stew Beef, or ground beef if you are broke.
1-2 Large russet potatoes, or a handful of red potatoes. Cube into 1/2inch pieces
1 onion diced
1 20oz can diced or stewed tomatoes
1 Carrot diced/ you can use a parsnip instead or along with.
2 Stalks of celery diced
2tbsp Dried Italian seasoning or
1 Sprig of fresh thyme
1 Bay leaf
1tbsp Fresh Basil, oregano, sage and rosemary minced fine.
1tbsp Oil for searing
TT Salt & Pepper
Here's where the recipe gets fun. Add any of these to change it up:
1c Corn
1c Peas
1c Green Beans yes I put them on here!
1c Mushrooms sliced
1c Any cooked beans
1c Cooked lentils.
and basically anything you have in the fridge or pantry.

1. Season ans Sear the meat until nicely browned on all sides.
2. Add the Onion, celery, carrots and cook for four minutes with the beef.
3. Add all other ingredients and cover with stock or water by 1 inch.
4. Let simmer for a few hours and serve with a few slices of sourdough.