When it starts getting cold outside, and especially when there is snow on the ground, I turn to stews to keep me and my family nourished and warm. Like braising, stewing is a perfect technique for turning cheaper cuts of meats into tender main courses.
I love how a quick dredge in seasoned flour and a sear in a hot pan can lead to a very complex and slightly thickened sauce after a few hours in the slow cooker or in a Dutch oven. And like a braise, stews are great for busy families since the slow cooker can do most of the work. Learn what to stew and how to stew it, and then get cooking.