Unlock the secret to melt-in-your-mouth stew meat

An aromatic and warming meat stew is perfect for the autumn-winter menu. However, it's only when the pieces of meat melt in your mouth that the dish can be considered truly successful. So, how do you get closer to perfection? Pay special attention to the type of water you use to cook the meat.

Marinades, piercing, and long simmering are important techniques that will certainly help achieve tender and delicate meat. However, all these efforts can be in vain if you pour cold water over the seared and ready-to-simmer meat. Why is that?

Preparing an aromatic stew with tender and delicate pieces of meat is quite an art, but learning a few rules can bring you closer to perfection. Firstly, it’s worth searing the pieces of meat on all sides. This way, they will gain more flavour. The seared meat should be simmered gently with aromatic spices. It's best to hold off on adding salt until the very end, as salting the contents of the pot too early can make the meat tough.

Long-simmering over a gentle heat helps the meat become tender. It’s also worth treating the meat with a marinade beforehand. You can read more about meat-tenderising marinades below:

Usually, seared meat is cooked with water (or broth) to become tender through prolonged simmering. However, the temperature of the water added to the pot with the meat is of significant importance. It’s not about using a thermometer to measure the exact temperature but about remembering one rule.

The water you use to cook the seared meat in the stew should be hot. Pouring cold water over the warm meat will only make it tough and stringy, while warm, even hot water, is key to achieving meat that melts in your mouth.