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What's the Difference Between Stews and Braises?
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I'm so glad you asked! The following is the basic method you'll follow, no matter what you're stewing:

*    Prepare your protein by dredging in some flour seasoned with salt and pepper. This step will help your stew to thicken later in the process (gluten free? No worries, any gluten free flour will work)
*    Take your dutch oven (perfect vessel for stewing) or other heavy
pot and 
sear the meat in some butter or coconut oil 
   When your meat has a nice dark sear on it, remove it from the pot and add some diced onions, carrots and celery, and stir until golden brown 
   Toss in any herbs and spices you would like to use to season your stew and deglaze the pot with wine, beer, stock, water, or a combination of liquids 
*    Put your meat back in the pan and add enough liquid to just cover the meat
*    Bring to a simmer
*    Cover and place in the oven at 300 degrees for a couple of hours, depending on your protein (fish will only take fifteen or twenty minutes, while a tough cut of beef will need at least two hours) 
   When there's 30 minutes or so left in the stewing process, add vegetables 

At the end of the process, if your liquid isn't as thick as you would like, you can thicken it with a roux of flour and butter, some arrowroot flour or a little cornstarch dissolved in water. You'll then need to bring the stew to a boil on the stove top so that the starch can go ahead and do its work to thicken that cooking liquid.

And there you have it. A delicious and nutritious stew!



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