Originally Posted by jes
I have made a beef stew a few times and it works well but each time I get alot of burned ingredient sticking to the bottom of the pan. I wonder if anyone can tell me how to avoid this.
I use shin beef for my Daube, I do not flour my meat, I fry my meat first in batches using bacon grease or goose fat, I then fry my veg to a good color in the residual fat. I then add wine or stock and boil to remove the alcohol and melt the caramelized bits, this should also be done to reduce the liquid to the correct amount. I then add cold roux pellets to thicken, add the meat, put the lid on the pot and seal with a flour paste. It is then put in a low oven for 6 hrs, taken it out and leave on the pantry floor for 24 hrs.
To reheat I take the lid off bring to a gentle simmer and then add the fresh Bouquet Garni for about 30 mins. I prefer to add the B/G at the end so the herb flavor is fresh.