How to Cook a Brown Meat Stew

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How to Make a Brown Stew

1. Cut the aromatics: chop onions (small cubes) and cut the carrots into small cubes.

2. Ward, reverse and denervate meat (in this example we used turkey oysters aka turkey sot-l’y-laisses)

3. Make the bouquet garni as shown here.

4. Crush the garlic clove, peeled and degermed.

5. Brown the pieces of meat (color them over high heat).

6. Book.

7. Sweat the aromatics.

8. Singer (add flour on the aromatics).

9. Roasting (to the cooking pot in the oven about 5 minutes)

Remarks:
The fact of roasting flour prevents the sauce to have a taste of flour.
Before the aromatic sweat, grease if necessary.
If you want a stew with the addition of an alcohol, it must be added before singer and make it reduce well.
Some cook singe with the meat, I prefer only singe on the aromatics only to avoid residues of starch on meat when serving.

When exiting from the oven, mix the filling and roasted flour.
Add the tomato paste and let slightly attach to the bottom of the pan (it is said “to pinch” the concentrate and this is done to remove some of the acidity of the tomato concentrate)

10. Add the cold brown poulty stock very gradually while taking off the saps.

Remarks:
“Saps” are small particles that have attached to the bottom of the pan.
Add stock gradually and very cold, it’s to avoid lumps that flour might form.

11. Finish adding the brown stock while mixing, add the bouquet garni and garlic.

12. Bake teh turkey oysters, covered, at 360°F (180°c) for 35 minutes.
Stir occasionally during cooking.
Note: the cooking time will depend on the nature of the meat or poultry you prepare.

13. Ensure the cooking of meat.
Decant the meat, ensuring that there was no aromatic garnish.

Reserve the meat, cover or film (prevent dehydration), keep warm.

Remarks:
Decant means removing the meat from the cooking liquid.
Typically the customer does not find a trace of aromatic garnish on her plate.

14. Bring the liquid to a boil
Skim, degrease and reduce if necessary

Skip to a chinois strainer (fine grid)

Add the meat and set aside in bain marie.

It's ready to serve!

This brown stew technique is used for cooking second and third category meat such as the collar, shoulder, chest, and chuck … but can also be used for rabbits and poultry such as rooster, chickens, ducks, and guinea fowl. Brown stew  takes a long time to cook while covered in the oven and this type of cooking  suits most types of meat and poultry from aged animals and / or those kinds of meat that wouldn’t be tender if subjected to a short cooking period.

The expected results of the brown stew style of cooking are pieces of meat that are cooked at the core, and are moist and tender, along with being accompanied by a tasty sauce, which is brown in color and as a coating texture.

The stew is traditionally served with a topping that can consists of small glazed browned onions, which are  sliced and sautéed with blanched mushrooms, and fried bacon.

Photo credit: © Eatwell101.com

Ingredients list: A Brown Stew

Serves 4

• 1/3 to 1/2 lb (180g to 200g) of boneless meat per person or 2/3 to 3/4 lb (250g to 300g) for meat with bones
• 2 tbsp (30mL) of peanut oil
• 3 1/2 ounces (100g) of onions
• 3 1/2 ounces (100g) of carrots
• 1/2 cup (40g) of flour
• 1 tbsp (20g) of tomato paste
• 1 1/2 pint (750ml) brown stock of poultry
• 1 bouquet garni
• 1 clove garlic

Remarks:

Plan for 3 to 4 pieces of meat consisting of  50 to 60 grams per person.
If you are using a brown stock, you can reduce the amount of flour by 10g.
In order for some stews to brown, like the famous lamb navarin stew, it is possible to wet the meat with water only.
For some brown stews, such as coq au vin, the pieces of meat or poultry can be marinated, and then the marinade will enter into the composition.

Cooking instructions: A brown stew

Preheat oven to 360°f (180°c)

1. Cut  up the aromatics: chop onions (small cubes) and cut the carrots into small cubes.
2. Ward, reverse and denervate the meat (in this example we used turkey oysters, aka turkey sot-l’y-laisses)
3. Make the bouquet garni as shown here.
4. Crush the garlic clove, and make sure it is peeled and degermed.
5. Brown the pieces of meat (Brown them over high heat).
6. Book.
7. Sweat the aromatics.
8. Singer (add flour on the aromatics).
9. Roasting (Put into the cooking pot in the oven for about 5 minutes)

Remarks:

The fact of roasting flour prevents the sauce from having a floury taste.
Before the aromatic sweats, grease  the pan if necessary.
If you want a stew with the addition of an alcohol, it must be added before singer and make it reduce well.
Some cook singe the meat, but I prefer only singing the aromatics in order to avoid starchy residues on the meat when serving.
When taking it from the oven, mix in the filling and roasted flour.
Add the tomato paste and let slightly attach to the bottom of the pan (It is said “to pinch” the concentrate and this is done  in order to remove some of the acidity of the tomato concentrate)

10. Add the cold brown poulty stock very gradually  while taking off the saps. “Saps” are small particles that have attached to the bottom of the pan. Add stock gradually and when it is very cold, son as to avoid lumps that may be formed by the flour.

11. Finish adding the brown stock and while mixing, add the bouquet garni and garlic.

12. Bake the turkey oysters, covered, at 360°F (180°c) for 35 minutes. Stir occasionally during cooking.

Note: the cooking time will depend upon the nature of the meat or poultry you are preparing.

13. Ensure the cooking of the meat. Decant the meat, ensuring that there was no aromatic garnish. Reserve the meat, cover or film (prevent dehydration), and keep it warm.

Remarks:

Decant means removing the meat from the cooking liquid. Typically, the customer does not find a trace of aromatic garnish on her plate.

14. Bring the liquid to a boil. Skim, degrease and reduce if necessary. Skip to a chinois strainer (with a fine grid)

Photo credit: © Eatwell101.com Add the meat and set aside in bain marie.

It’s ready to serve!

So what do you think of this brown stew recipe?

About the cooking equipment:

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