Stew it! (Tokyo)


The idea of stewing meat is not complicated but requires some thought. The main issue is heat and heat and the escaping of heat or evaporation of water from the stewing pot. When I stew, I add some garlic and onion and keep it simple. The stew needs a bath and it is nice to keep the level of liquid just enough to surround the meat but not to cover it totally. I stew it and make sure the lid is covered and tight. The pot I recommend is a dark cast iron casserole that will hold the heat and keep a consistent temperature throughout.

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