Ever had a bite of stew where the meat practically dissolved in your mouth, rich with flavor and impossibly tender? What creates that magical texture? The answer lies in finding the right balance between preparation and cooking time for the type of meat you're using.

Here are a few tips on how you could make a stew melts in your mouth.

Cooking Method: Depending on whether you cook on the stovetop, in the oven, a slow cooker, or a pressure cooker the duration is not the same. Stovetop stews may simmer for 2 to 4 hours, while slow cookers may take 6 to 8 hours. 

Meat Preparation: Searing the meat before helps retain moisture and also builds lots of flavor that would otherwise be missed. By bringing the meat to room temperature before searing, you get a better sear or what's called a Maillard reaction, which helps with the final texture. Also, after the meat it seared, instead of adding it to boiling liquid, gently add it to simmering liquid. This is crucial to achieving the "melt in your mouth" tenderness.

Type and Size of Meat: Tougher cuts like chuck, brisket, or bottom roast are ideal for stewing due to their connective tissue, which breaks down over prolonged cooking. Larger pieces will require longer cooking times compared to smaller, uniformly cut chunks. Yet, did you know that larger chunks turn out exponentially more tender? Larger chunks retain moisture better during cooking, as their surface area-to-volume ratio is smaller. This reduces the chance of drying out and allows the meat’s interior to cook gently and evenly. Additionally, the slower heat penetration in larger pieces gives collagen—the protein responsible for toughness—ample time to transform into silky gelatin. This process not only softens the meat but also enriches the stew’s overall texture and flavor, creating that melt-in-your-mouth experience. So, while it may take a bit longer, opting for larger cuts is well worth the wait.

Volume: The quantity of ingredients impacts cooking time; larger volumes may require extended periods to ensure even cooking and flavor development. 

Tenderizing Techniques:

• Marination: Soaking meat overnight in an acidic marinade (e.g., wine, vinegar, or citrus juices) can break down tough muscle fibers, enhancing tenderness and flavor.

• Wine Preparation: Par-boiling wine before adding it to the stew can mellow its acidity and concentrate flavors, contributing to a more harmonious dish.

• Slow Cooking: Employing a "low and slow" cooking method, favoring temperatures between 284°F and 320°F for four to six hours, allows connective tissues to break down, resulting in tender meat. 

Dan Wilson, a Michelin star chef, emphasizes starting with room temperature beef to avoid stressing the meat. Additionally, using a cartouche—a parchment paper lid—can help retain moisture during cooking.

Achieving that level of awesome tenderness involves understanding these variables.

We’ve made plenty of mistakes along the way—trial and error is part of the process. As a restaurant, when we need to get a stew ready in time, we've tried lots of things, including turning up the heat in the final stretch. Sometimes it works, but push it too far, and you’re left with a stew that has tender meat that falls apart easily, but it’s dry. And really, what’s the point of tender meat if it’s not juicy and satisfying?