7 Secrets to Making the Perfect Stew Every Time
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Sear the meat first
Searing the meat before stewing is especially important for obtaining the Maillard Reaction, which is what gives the meat its juicy, flavorful brown character and brings out the taste in stews. Don't forget this step, and do it in small batches so you only have one layer of meat pieces in your saute pan or Dutch oven at a time. Once the first batch is nicely browned, remove from the pan and set aside. Add more pieces to the pan, and continue the process until all the meat has been seared.
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VIDEO: Delicious Stuffed Cabbages
These tasty stuffed cabbage rolls are so easy!
Ingredients
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- Salt
- 1 cabbage head
Method
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture
- Enjoy!