Heating Soup: Pit Waywe In Roasting Pan?

Roasting pans are large, oven-safe pans designed for roasting. They usually feature tall, straight walls that trap heat inside, helping your food cook evenly and crisp nicely while maintaining moisture. While roasting pans are typically used for roasting meat and vegetables, they can also be used for baking bread. In fact, some recipes call for soup to be served in a bread bowl, which can be made in a roasting pan.

How to thicken stew

There are several ways to thicken a stew, and the best method for you will depend on the type of stew you are cooking. Here are some options:

Using Flour

Flour is a traditional thickener for stews and can be added in several ways. If your stew is meat-based, you can add flour when you sear the meat, which will give the meat a nice crust. You can also make a roux by combining equal parts flour and butter and cooking it until it's golden brown. If you're not searing the meat, you can add the flour in a slurry by mixing equal parts flour and cold water and stirring it into the simmering stew. Bring the stew to a boil to cook the flour and activate the starch.

Using Cornstarch

Cornstarch will thicken a stew similarly to flour but is flavourless and won't cloud the liquid as much. It's also gluten-free. Make a slurry by combining equal parts cornstarch and cold water, then whisk this into your simmering stew. Bring the stew to a boil for at least a minute to ensure the cornstarch is activated.

Using Arrowroot

Arrowroot is almost identical to cornstarch but smoother and clearer. It's gluten-free but shouldn't be used in stews with a lot of dairy. Use about one tablespoon per cup of liquid added to the stew and make a slurry as above.

Using a Slurry

If you've forgotten to thicken your stew or want to skip dredging, you can add a slurry of water or cornstarch and water and simmer to thicken.

Using a Beurre Manié

A beurre manié is French for "kneaded butter" and is a mixture of equal parts soft butter and flour, similar to a roux but added after the liquid. It's less likely to clump than a roux. Simply mix equal parts butter and flour until it forms a dough, then add it to your stew in small amounts until thickened to your liking.

Using Other Ingredients

You can also use other ingredients to thicken your stew, such as mashed or pureed potatoes, quick oats, broccoli, or cream cheese.

Reducing the Liquid

Finally, you can also reduce the liquid in your stew by simmering it over low heat with the lid off to allow the liquid to evaporate. This method takes longer than the others and may overcook your ingredients.

What to serve stew with

There are many options for what to serve with stew. Here are some ideas:

Bread

Bread is a classic side to serve with stew, and for good reason. It's perfect for soaking up every last drop of the stew. A crusty loaf of bread, such as a baguette, is ideal, especially when spread with butter. If you're feeling adventurous, you could try making your own bread or adding some cheese, garlic, herbs or dried fruit. Cornbread is also a great option, especially with chilli.

Rice

Rice is another popular choice to serve with stew. It's a simple and versatile option that can be made in a variety of ways. Brown rice, in particular, has more nutritional value than white rice.

Potatoes

Potatoes are a perfect complement to stew, especially when mashed. You could try making garlic mashed potatoes or colcannon (Irish mashed potatoes with sauteed greens). If you're looking for something more indulgent, try slow-cooked creamy rice or loaded mashed potatoes.

Salads

A fresh and crunchy salad can be a great contrast to hot stew. Try a cucumber yogurt salad or a Greek salad with tomato, cucumber, feta, red onions and olives. If you're serving beef stew, an apple and goat cheese salad is a beautiful side dish.

Vegetables

If you want to add more vegetables to your meal, roasted vegetables or grilled vegetables are a great option. You could also try roasted asparagus risotto or a parsnip, pear and pecan salad.

Other options

Some other ideas for what to serve with stew include polenta, couscous, pasta, biscuits, muffins or quinoa.

So, there you have it! Whether you're looking for something classic and comforting or something more exotic and healthy, there are plenty of options to choose from when deciding what to serve with stew.

How to store and reheat stew

Storing and reheating stew is a simple process, but there are a few things to keep in mind to ensure that your stew stays safe and tasty. Here's a guide to help you through the process:

Storing Stew

The best way to store stew depends on how long you want to keep it. Here are the three main options:

• Refrigeration: If you plan on eating your stew within a few days, the simplest way to store it is in the fridge. Transfer the stew to a container with a tight-fitting lid, and aim to get it into the fridge within two hours. It's best to let it cool fully first, but modern refrigerators will rapidly bring it down to a safe temperature even if it's still warm. Soups and stews will keep in the refrigerator for around three days.
• Freezing: Freezing is a great option if you want to extend the shelf life of your stew. Soups and stews can last up to three months in the freezer when stored properly. However, keep in mind that certain ingredients, such as starchy items (pasta, rice, potatoes) and dairy products, don't fare as well in the freezer and can become mushy or separate. So, it's best to leave out these ingredients if you're making stew specifically for freezing. When freezing, use freezer-safe containers or bags, and remove as much air as possible to prevent ice crystal formation.
• Canning: Canning is another method to store stews for up to a year. However, this method requires strict procedures and tested recipes to ensure food safety. It's important to use a pressure canner, as hot water bath canning is not suitable for low-acid foods like stews. Also, avoid canning stews with ingredients like pasta, rice, flour, dairy, or thickeners.

Reheating Stew

There are several effective ways to reheat stew, depending on the quantity and your time constraints:

• Stovetop: This is the best method overall for reheating stew. Transfer the leftover stew to a pot and set it over medium-low heat. Add a few tablespoons of water or stock to improve the consistency, stir occasionally, and reheat until bubbling. Then, simmer for a few minutes before serving. This method ensures that the meat heats through without drying out, and you have control over the final consistency.
• Microwave: If you're in a hurry, the microwave is a great option for quickly reheating a single portion of stew. Place the stew in a microwave-safe bowl, add a small amount of water or stock, and cover with a lid or plastic wrap. Heat in short intervals, stirring in between, until the stew is piping hot. This method is convenient but may result in slightly chewier meat.
• Oven: Reheating stew in the oven is ideal for larger quantities. Preheat your oven to 325°F (160°C), and bring the stew to room temperature while the oven heats up. Place the stew in a casserole dish, adding water or stock if needed. Cover and warm in the oven for 30 minutes or longer, depending on the portion size. Check and stir occasionally, adding more liquid as needed. This method produces moist, tender, and flavourful stew but is slower for smaller portions.
• Slow cooker: While slow cookers can keep stew warm, they are not recommended for reheating due to the extended time in the temperature range that encourages bacteria growth. Instead, use another method to reheat and then transfer to a slow cooker to keep warm for up to two hours.

Remember, it's best to only reheat the portion you plan to eat, as reheating increases the risk of bacterial growth and decreases food quality. Enjoy your delicious, safely reheated stew!

How to cut meat for stew

When cutting meat for a stew, it's best to cut it into evenly-sized cubes. This is because meat that is cut into cubes cooks evenly and looks good on your plate.

To cut meat into cubes, follow these three easy steps:

• Place the roast on a large cutting board. Using a long, sharp knife, trim off any hard fat. Then, cut across the roast into 1-inch slices, as if you're slicing a loaf of bread.
• Cut each slice into 1-inch strips.
• Cut across the strips at 1-inch intervals to make cubes. Your finished cubes will measure 1 inch on each side.

If you want to make larger cubes, simply start with wider slices, cut those into wider strips, and cut across the strips into wider cubes. Just remember to keep each cut the same width, and you'll get perfect cubes every time.

You can cut any type of meat for stew in this way, including beef chuck, pork shoulder, or lamb shoulder.

How to cook stew

It is not recommended to put water in the roasting pan to heat soup. Roasting is a dry-heat cooking method, and the purpose of a roasting oven is to roast, not steam, the food.

Now, here is a step-by-step guide on how to cook stew:

Ingredients:

• 2 lbs Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
• 1 Tsp Kosher Salt
• 1/2 Tsp Coarsely Ground Black Pepper
• 2 Tbsp Gluten-free All-Purpose Flour, or Whole Wheat for non-gluten
• 2 Tbsp Olive Oil
• 1/2 Yellow Onion, Chopped Large
• 4 Garlic Cloves, minced
• 1 Large Carrot, or two small-medium, cut into 2-inch chunks
• 2 Yukon Gold Potatoes, diced into 2-inch pieces
• 2 Cups Beef Broth
• 1/4 Cup Tomato Paste
• 1 Tbsp Worcestershire Sauce
• 2 Tsp Fresh Thyme Leaves, to garnish

Method:

• Preheat the oven to 325° F.
• Season the beef chunks with salt and pepper, and sprinkle with flour.
• Heat olive oil in a large Dutch oven over medium heat.
• Brown the beef in batches for 3-4 minutes per batch. Transfer to a plate and set aside.
• Add onions, garlic, and carrots to the Dutch oven and cook for 2-3 minutes until slightly browned.
• Add potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot.
• Bring the mixture to a simmer, stirring, and return the beef to the pot.
• Cover the Dutch oven and transfer to the preheated oven.
• Cook the stew for 2-2.5 hours, or until the beef is tender.
• Remove the bay leaf. Taste the stew and season with salt and pepper, if needed.
• Serve warm.

Tips:

• If you prefer a thicker stew, you can mix about 1 tablespoon of cornstarch with some water, add it to the stew, and cook for a few more minutes until it thickens.
• You can also blend some of the carrots and potatoes with a bit of water and return them to the stew to thicken it.
• This stew goes well with brown or basmati rice, mashed potatoes, salads, or steamed vegetables.

Frequently asked questions