Stew Flavor Enhancers

Potent varieties such as porcini and shiitake are often used in their dried form as flavor builders. In most cases, the dried mushrooms are rehydrated in hot water, then chopped and added to stews.

Tomato paste heightens flavors much in the same way that salt and sugar do. It also deepens the color of the stewing liquid in which it's used. Adding the paste to the sautéed aromatic vegetables and briefly cooking it darkens the color a bit and helps bloom the flavors. Be careful to use tomato paste that does not contain added herbs and spices, as these seasonings may not necessarily complement the dish you're making.

Anchovy fillets are a staple in our pantry and a secret ingredient in some of our recipes, including beef stew, because they are packed full of glutamates, which means that they add a big boost of flavor, and not always the fishiness that one might expect. Anchovies are sold either packed in salt or in olive oil. Because salt-packed anchovies are whole (they contain bones and heads), they require more work on the cook’s part. Oil-packed anchovies are already filleted, and can be used straight from the tin or jar. For stews, we often use anchovy paste sold in tubes.

Saffron threads provide color and flavor to many dishes from southern France. Brand isn’t terribly important but color is. Red threads will have more flavor and aroma than either yellow or orange threads.

Unflavored powdered gelatin adds body and viscosity to stews and mimics the natural gelatin that would come from homemade beef and chicken stock, if they were being used. The gelatin does not add any noticeable flavor to the dish.

Fresh tomatoes require a lot of work and are rarely as flavorful as good canned tomatoes, especially in stews. For maximum freshness, make sure to buy tomatoes packed in juice rather than puree.

Just about any type of liquid can be used in a stew, but broth is the most common choice because it adds backbone while bolstering the flavor of the central ingredients. Store-bought chicken broth has a relatively mild, neutral flavor that makes it suitable for use even in stews that are not chicken-based. When shopping for chicken broth, look for low-sodium options.

Commercial beef broth can sometimes impart a tinny, off taste, so when making beef stew or braises, we often combine beef broth with chicken broth. It adds savory, meaty flavor without the off-flavors.

Many stews call for wine. Its acidity and subtle fruitiness add complexity and brightness that rounds out the richness of the dish. Though it's tempting to reach for the least-expensive bottle of wine for use in cooking, don't. Even in small amounts, there's no masking the taste of bad wine. While the wine you use does not need to break the bank, it should be potable. Unless the recipe suggests a specific type of wine (for example, a recipe for Beef Burgundy might call for Pinot Noir), opt for medium-bodied unoaked wine, such as a Côtes du Rhône, if you need red wine, or Sauvignon Blanc, if you need white.

This anise-flavored liqueur is a popular aperitif in France. It is also used in many recipes from the south of France. Pernod works equally well. Other anise-flavored liqueurs, including Sambuca, are much too sweet for savory recipes. That said, we find that ouzo can be used in place of pastis in a pinch.