1. Choose less tender cuts of beef such as
shoulder, rump, sirloin tip, inside round or chuck.
2. Meat for stewing needs to be well-trimmed
of gristle and fat before it's cut into evenly sized cubes no
larger than 2-in (5-cm).
3. Puréed vegetables such as potato,
tomato or celeriac can be added to the stew for thickness and
to add nutrients and fibre.
4. You need enough liquid to cover the meat
entirely but not so much that the meat is lost in the pan.
5. Pan juices should be thick and full-bodied
in a good stew. If the meat becomes tender before this happens.
Strain off some of the juices, thicken with a little extra flour
and cook in a separate saucepan, stirring, until mixture comes
to a boil and thickens. Reduce heat and simmer for 5 minutes.
Return to stewing pan.
Dana McCauley, President of Dana
McCauley and Associates Ltd. is a chef, recipe writer, cookbook
author, food developer, food trend expert and consultant, so
she’s never far from a kitchen whipping up great ideas!
As the consummate Canadian ‘foodie’ Dana is the
media’s first choice when it comes to sharing her expertise,
especially on creating family-pleasing mealtime experiences.
Dana McCauley is often interviewed
for television and radio. At once, confident, cheerful and informed,
Dana is praised for her professionalism and ability to connect
with her audience. Dana McCauley has made hundreds of television
appearances on shows such as The Today Show, CNN, Canada AM,
Breakfast Television and CBC Newsworld.
The National Post, the Canadian
Press wire service, People Magazine and USA Today have published
profiles about her business and books. Dana McCauley is an internationally
proven author who has been involved in publishing eight cookbooks
including her latest, Dana’s Top Ten Table.
Her daily food writer's blog is
a must read for thousands of people.
Blog: http://danamccauley.wordpress.com.
