Log In / Join Now

Magazine Archives: Sept. 30, 2007

How To Cook: Braises & Stews

Issue: September 30, 2007

Braising and stewing are two excellent methods of cooking tougher, less-expensive cuts of meat. The more sinewy parts of an animal need long, slow cooking in liquid to achieve tenderness. Both braising and stewing involve six steps: seasoning and flouring, browning, adding vegetables, deglazing, slow cooking, and finishing.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.