Common Stew Mistakes You’re Probably Making
The Irish have a deep-rooted affection for a comforting stew, with each cook putting their own personal touch on this autumn and winter favourite.
To celebrate the beloved dish and to help people avoid common mistakes associated with cooking stews, culinary data experts from HelloFresh Ireland have analysed popular stew recipes to identify the most fitting ingredient combinations, helping you confidently choose pairings that work every time.
The research provides a reference for pairing protein, vegetables, sauce and sides in combinations that work harmoniously. Each pairing is based on an analysis of the highest-rated recipes across dozens of leading cooking platforms, revealing the ingredient combinations most commonly used together.
The table below outlines the most commonly paired vegetables, sauces and sides identified across the recipe analysis, offering a data led guide to the combinations that appear most consistently with each protein.
| Protein | Veg | Sauce(s) | Sides |
| Beef | Carrots, potatoes, celery, onions, tomatoes, shallots | Beef stock, Worcestershire sauce, red wine | Cauliflower rice, mashed potatoes |
| Chicken | Carrots, leeks, potatoes, green beans, peas, mushrooms, cabbage, spring onions | Chicken stock, white wine, heavy cream, dijon mustard | Brown rice, French baguette |
| Turkey | Carrots, onions, celery, potatoes, green peppers, turnips | Vegetable stock, English mustard, white wine, heavy cream | Bread rolls, green salad |
| Pork | Onions, potatoes, sweet potatoes, green beans, tomatoes, carrots, mushrooms, parsnips, plums, olives, peas | Chicken stock, white wine | Cauliflower rice, mashed potatoes |
| Lamb | Onions, mushrooms, carrots, potatoes, celery, tomatoes | Beef stock, red wine | Green vegetables, soda bread |
According to the research, robust meats such as beef and lamb find their ideal companions in hearty root vegetables including carrots, potatoes and onions, combined with rich sauces featuring red wine and beef stock. Lighter meats are most often paired with slightly tangy or creamy sauces containing ingredients such as white wine, chicken stock and heavy cream.
The analysis also reveals a pattern in side pairings, showing that lighter meats frequently appear with sides while heavier meats are paired more often with substantial sides such as mashed potatoes.
Alongside the data, Head of Culinary at HelloFresh Ireland, Hannah Duxbury-Pardoe, has unveiled the most common stew mistakes as well as tips on how to enhance the dish even further.
Common Stew Mistakes to Avoid
- Not Searing the Meat Beforehand
Skipping the initial browning step can leave your stew lacking depth, as searing builds a foundation of rich flavour and texture.
Hannah states, “Stew is such an easy one pot meal, so it’s no surprise that most people throw everything into the pan for ease. But actually, browning your protein before adding it to your stew can enhance flavour by caramelising the meat’s surface and creating a more varied texture.”
- Not Allowing Enough Simmer Time
Rushing the cooking process can prevent flavours from fully developing and meat from becoming tender, undermining the potential of the dish.
“One common mistake when cooking stew is not allowing it to simmer long enough. Stews benefit from slow cooking to tenderise the meat and develop flavours, so rushing the process can make it less flavourful and tender. I’d recommend simmering the stew for at least two hours for the flavours to really meld.”
- Adding Herbs Too Early
Adding delicate herbs too soon can cause them to lose their brightness, diminishing the fresh notes they are meant to bring.
She explains, “Fresh herbs are delicate and therefore have a tendency to lose their flavour if cooked too long, so it’s best to add these near the end of the stewing process. Add fresh herbs such as basil, parsley, coriander and dill in the final minutes of cooking or as a garnish to help retain their vibrant flavours.”
- Ignoring the Resting Period Before Serving
Just like a good steak, stew benefits from a short resting period after cooking, allowing the flavours to settle and intensify before serving.
“Rushing to serve your stew immediately after it’s done cooking can be a common oversight,” Hannah advises. “To allow your flavours to intensify, it’s best to allow your stew to rest for a short period after serving. That’s why stew can taste even better the next day, making it the perfect dish for batch cooking.”
- Neglecting the Importance of Seasoning Throughout
Underseasoning at key stages can leave the stew tasting flat, while layering seasoning gradually builds depth and balance throughout the dish.
She says, “Seasoning isn’t a one-time affair; it’s an ongoing process that can significantly impact the final taste of your stew. Some cooks make the mistake of seasoning only at the beginning or end of the cooking process. However, regularly tasting and adjusting the seasoning throughout the simmering time allows you to build layers of flavour and ensure that every element of the stew is well-seasoned.”
With HelloFresh’s stew builder and five expert tips, creating the perfect stew is easy. More delicious stews can be found on HelloFresh Ireland’s recipe hub.
