To make your stew more flavorful, sauté aromatics, deglaze with wine and tomato paste before slow cooking.
Here's a breakdown of how this technique adds depth and complexity to your stew:
The Importance of Aromatics
Sautéing onions, garlic, celery, and carrots (mirepoix) in fat (butter, olive oil, or bacon fat) at the beginning builds a flavour base. This softens them and releases their aromatic compounds.
Deglazing with Wine
Deglazing the pot with wine after sautéing the aromatics is crucial. The wine lifts the browned bits (fond) from the bottom of the pot, adding a rich, complex flavour. Alcohol also helps to carry aromas.
Tomato Paste Magic
Adding tomato paste to the sautéed aromatics and wine mixture adds:
- Tang: A subtle acidity balances the richness of the stew.
- Sweetness: A hint of sweetness complements the savoury flavours.
- Umami: Cooked tomato paste deepens the savoury profile and overall deliciousness of the stew, adding depth.
Slow Cooking: The Key to Flavor Development
The slow cooking process allows all the flavours to meld together and intensify. This long simmering time breaks down tough cuts of meat and allows the vegetables to release their flavors into the broth.
In summary, to elevate your stew's flavour: start by sautéing aromatics, deglaze the pot with wine and incorporate tomato paste before slow cooking. This ensures a flavorful and satisfying meal.
