Stew tastes better with 1 extra step most people skip

Include one step when you make your stew, and you will notice a significant difference. Stew is a go-to dinner for many Brits around this time of year. As the weather gets colder and the evenings get darker, we look for comforting and warm dishes to heat us up and fill our bellies after being outside in the chilly temperatures. From wholesome vegetable stew to a hearty lamb or beef stew, it really is a comforting dish like no other.

An expert has revealed their secrets to the best stew, including a step that many people might not consider while they are cooking it. Stew does seem like a simple dish to make. And to be fair, it really is. Making it all in one pot makes it a simple dish to create at home with minimal clean-up. The pay-off is ten times more than the effort. However, there is some effort required if we want to make the best stew we can. One expert shared their tips on making it as good as it can be.

Julian Klenda, food expert and founder of Maine Lobster Now, revealed that the way in which you add your seasonings to your stew can have a great effect. He revealed: "Seasoning isn't something you tick off at the start or finish, but something that happens throughout.

"Adding salt and spices at different stages helps to build complexity. Taste as you go. Each new ingredient changes the overall balance, so keep adjusting."

He continued: "Over-salting too soon can cause the flavours to become flat. Instead, think of seasoning like painting - it's better to add layers than try to fix it at the end."

He says it's important to include some acidity towards the end of cooking it. "A squeeze of lemon juice, a splash of vinegar, or even a spoonful of tomato paste can lift the stew and bring the flavours to life."

Additionally, adding fresh herbs too early is a mistake, he warns. He explained: "Fresh herbs like basil, parsley, coriander, and dill can lose their vibrancy if cooked too long.

"They should be added in the final few minutes or even sprinkled on top when serving." He added: "Thyme, rosemary, and bay leaves can handle a long simmer, and they give your stew that slow-cooked aroma we all love. Save the lighter ones for the finish, as they'll keep their colour, scent, and freshness."