Chicken, pork or beef – which fresh meat to choose, whether it needs to be marinated, what determines the tenderness of the meat? “Norfos” chief butcher Dainius Bartošius advises first to choose the type of meat, as the stewing time depends on it: “Chicken requires a shorter cooking time of 1-2 hours, pork should be stewed longer for 2-3 hours, and beef requires the most time, even 3-4 hours, if stewed at a low temperature (about 70 C).”
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According to the butcher, meat does not need to be marinated, stews are made from fresh meat. “The most important thing is to choose the right cuts of meat, sear them and cook slowly. By the way, a long stewing time does not necessarily soften the meat; on the contrary, it can dry out and lose its structure,” says the butcher.
Stewed pork acquires a rich flavor
According to D. Bartošius, pork is a universal meat for stews. It is fattier and more tender, with a shorter preparation time compared to beef. “The best choice is the shoulder, its meat is tender and juicy. A good option is also the neck, where the meat is layered with connective tissue and fat,” says the butcher.
Before stewing, cut the pork shoulder or neck into evenly sized pieces and sear them in a pan. Place them in a stew pot together with vegetables – carrots, onions, celery, potatoes, add water or broth and stew for about 1.5 hours.
If you want a less fatty dish, pork ham is very suitable for stewing. “This cut is firmer, so it needs to be stewed longer. If you try it once, you will definitely repeat it many times – stewed ham, especially with bone and skin, really has its loyal fans,” says D. Bartošius.
Unlike roasted ham, this cut is stewed in a closed pot at a lower temperature for a longer time, with a little liquid added – broth or water. When cooked for a long time, the ham meat is more tender and softer than roasted, it simply melts in the mouth and is easily broken with a fork.
Depending on additional ingredients – vegetables, stewed pork absorbs their flavors and aromas, and the thick sauce made from the liquid further enhances the dish.
Long stewing turns beef collagen into gelatin
According to D. Bartošius, beef is an excellent choice for stews: “You definitely don’t need expensive aged beef; fresh meat is suitable for stewing. The most suitable cuts are shoulder, neck, shin or brisket.”
Beef, which has a lot of connective tissue and some fat, turns collagen into gelatin when stewed for a long time. “That is why the meat becomes very tender, and the sauce richer, because collagen and fat pass into the stew liquid,” says the butcher.
D. Bartošius suggests trying beef cheeks, which have become especially popular in restaurants. Cheeks are a very juicy and richly flavored cut of beef, ideal for slow stewing. Cheeks contain a lot of connective tissue, which breaks down collagen during long stewing, and the meat simply melts in the mouth, enriched by the aroma of vegetables – celery, parsnips, garlic, onions. Mashed potatoes, pickled beets, and creamy smooth sauces go perfectly as a side dish with cheeks.
Chicken can also surprise
When you want a stew that cooks faster, chicken is the best choice. According to D. Bartošius, all parts of the chicken are suitable except the breast, as it has less fat and the meat will be drier. “For stew, choose chicken thighs, drumsticks, wings, backs, necks with bone and skin, which add extra flavor to the stew. You can also use quarters if you want more meat,” says the butcher.
Most have probably tasted stewed thighs or drumsticks; it’s time to try something new – make chicken necks. They should be marinated a little with garlic, pepper, soy sauce, seared, separately sauté onions and carrots, and stew everything together in the oven for about 30-40 minutes. Delicious to eat not only warm but also as a cold appetizer – the necks will definitely surprise with their flavor.
You can easily pair various spices and ingredients with stewed chicken meat, but this meat goes best with curry – the stew will gain an appetizing yellow color. An indispensable ingredient is garlic, which highlights the delicate chicken flavor. Carrots and potatoes fit perfectly, and coconut cream will add even more flavor to the sauce.
Autumn marks the season for vegetable stews
The beginning of autumn signals that now is the best time to eat as many freshly grown vegetables as possible. Vegetable stews are classified by region, type of spices, and cooking method.
If you want to spend as little time as possible at the stove, choose a one-pot stew where seasonal root and legume vegetables – beans, peas, lentils – come together. Thick, hearty, and especially suitable for the colder season in our region.
If you have your favorite vegetable, for example, eggplant, make a stew around it, with other root vegetables arranged like satellites to maintain the balance of flavor and thickness.
A universal root vegetable stew dominated by Lithuanian potatoes, with its flavor spectrum expanded by parsnips, celery roots, and sweet potatoes. Try adding a piece of fennel to the stew – soon a sweet anise aroma will spread in the kitchen.
Autumn meat stews with vegetables create a cozy atmosphere that invites you to return to warm homes.
Guaranteed fresh and quality meat
D. Bartošius reminds that meat for stews must be fresh and of high quality. Pork and beef are delivered daily to “Norfa” from the meat workshop of UAB “Rivona”. Modern equipment and short meat processing time guarantee that the meat is always fresh. Pigs and cattle are purchased from Lithuanian farms. It is important that the beef is especially high quality because it is prepared from meat cattle – Limousin, Angus, Charolais, Simmental breed heifers, aged up to 24 months.
In the “Rivona” butcher shop, carcasses are cooled in refrigerators for 6 hours and then distributed in the evening to “Norfa” network stores. In store butcher shops, meat is cut and ground several times a day according to sales needs, not left for the next day. On average, “Norfa” sells 1500 tons of pork and about 53 tons of cut beef meat per month.
In the “Rivona” poultry processing workshop, fresh chicken is prepared – about 150 tons of various chicken products are produced per month.
Aromatic and hearty chicken stew
Ingredients:
- 1.5 kg of chicken thighs with bone and skin from “Norfa” weighed meat department,
- 2 onions,
- 2 garlic cloves,
- 3 carrots,
- 3 tablespoons of flour,
- ½ cup of water,
- 3 cups of chicken broth,
- 2 tablespoons of tomato paste,
- 2 tablespoons of Worcestershire sauce,
- 1 teaspoon of herbs,
- 600 g of sweet potatoes.
Preparation:
Sear the chicken drumsticks on all sides in a pan.
Sauté onions, garlic, carrots.
Add flour, sauté, pour in tomato paste and Worcestershire sauce, herbs.
Place drumsticks and vegetables in a pot, pour broth and stew in the oven for about 30 minutes.
Add potatoes cut into several pieces, pour in water and stew for another 30 minutes.
Classic stew with meat and potatoes
Ingredients:
- 500 g of pork neck from “Norfa” weighed meat department,
- 500 g of potatoes,
- 400 ml of meat broth,
- 100 ml of sour cream,
- 1 large onion,
- 2 garlic cloves,
- 1 red bell pepper,
- 1 tablespoon of meat seasoning with salt,
- a bunch of parsley.
Preparation:
Finely chop the onion and sauté. Add carrots and sauté briefly.
In the same pan, sear the meat cut into cubes.
Add garlic, seasonings.
Pour in broth and stew over low heat for about 40 minutes or stew in the oven.
Add coarsely chopped potatoes and continue stewing until the meat and potatoes soften, about 30 minutes.
At the end, pour in the cream, season with pepper and salt if needed.
Enjoy your meal!
