Know what’s on your plate
Meat stew
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 92 kcal —
- Protein 7.3 g 15%
- Carbohydrate 3 g 1%
- Fat 5.3 g 7%
- Saturated fat 1.2 g 6%
- Fibre 1.3 g 5%
- Sugars 2.4 g —
Questions about Meat stew
How do you make meat stew meat tender?
Brown the meat in batches, then simmer it gently in liquid with the lid on; a rolling boil can make it tough. Beef or lamb stew chunks often need about 1½–2½ hours, until a fork goes in easily.
When should you add vegetables to meat stew?
Add firm vegetables such as carrots and potatoes for the final 30–45 minutes, so they soften without falling apart. Add quick-cooking vegetables, such as peas, in the last few minutes.
Which meat is best for stew?
Choose well-marbled, tougher cuts sold for stewing, such as beef chuck or shin, lamb shoulder, or pork shoulder. Their connective tissue softens during a long, gentle simmer; lean, tender cuts can turn dry.
How long does meat stew keep in the fridge, and can you freeze it?
Cool it promptly, refrigerate it in a covered container and use it within 3 days. Freeze in portions for up to 3 months, then thaw in the fridge and reheat until steaming hot throughout.
What goes well with meat stew?
Serve it with mashed potatoes, crusty bread, or boiled potatoes to soak up the gravy. Beef stew is also often served with dumplings; add them on top for the final 20–30 minutes, keeping the pot covered.
Can you cook meat stew in a slow cooker?
Yes. Brown the meat and soften the onion in a pan first for deeper flavour, then transfer them with the other ingredients to the slow cooker. Cook on low for about 7–8 hours, or until the meat is fork-tender.
Source: slv 6971 · per 100 g · carbohydrate per EU label, fibre excluded
