# data[].attributes.headline
How to stew for human beings that are not one hundred percent sure how to stew. 

# data[].attributes.subject
How to stew for human beings that are not one hundred percent sure how to stew. 

# data[].attributes.body
1. Dredge chunks of meat in seasoned flour (this will help thicken the stew later.

2. Sear meat on all sides in a little oil in a Dutch Oven (or whatever pan you’ll be stewing in) until deep brown. Set the meat aside.

3. In the same pan, cook chopped mire poix (onions, carrots and celery) or trinity (onions, celery and green pepper) until golden brown. Add any dried herbs and spices at this point.

4. Deglaze with liquid – beef stock, chicken stock, water, wine, beer – whatever the recipe, or your taste, calls for.

5. Add the meat back to the pan. Pour in enough liquid to just cover the meat, and bring it to a simmer.

6. Cover tightly, and finish stewing in the oven at a low temperature – around 300 degrees, F, is a good target. This could take anywhere from just 10 minutes for some vegetables and fish to upwards of two hours for tougher cuts of beef or mutton. Again, check your recipe.

7. Remove the pot from the oven, and skim off any unwanted fat. If the liquid is thinner than you want it to be, you may thicken it with some cornstarch dissolved in cold liquid or some buerre mani – this is just a fancy French term for equal parts of butter and flour kneaded together to make a dough. Whichever method you use, make sure you bring the cooking liquid up to a boil so the starch can thicken the cooking liquid.