You’ve been making your autumn stews wrong – butchers reveal four things to avoid when cooking comfort food

After a lacklustre summer, many are looking forward to the comfort and cosy feelings that autumn brings. This season is celebrated for its rich, comforting flavours, from the sweet allure of pumpkin spice to the hearty warmth of stews.

In fact, Google searches for “minted lamb stew”, “simple chicken stew recipe” and “hearty beef stew” have all increased by more than 5,000% in the UK over the last 30 days, showing how eager foodies are to enjoy autumn flavours.

However, food experts from online butchers Campbells Meat say you could be guilty of making these common cooking mistakes when it comes to your seasonal stews, leaving you with tough, dry and flavourless dishes.

A spokesperson for Campbells Meat says,

“A good, hearty and flavoursome stew combines protein—like chicken, beef, lamb, or pork—with a medley of vegetables such as carrots, onions, celery, and potatoes, all enveloped in a rich, flavourful sauce. Pair it with complementary sides, and you’ve got a dish that’s both hearty and delicious.

“While it’s tempting to overcomplicate the recipe, sticking to this simple formula will help you create a stew that’s both flavourful and substantial, perfect for everyone to enjoy.”

Four key mistakes you’re making when cooking stews

Food experts from Campbells Meat have highlighted four key mistakes you could be making when cooking stews this autumn.

Not choosing the right cuts of meat

Experts from Campbells Meat advise carefully selecting the right cuts of meat for your stew. Lean cuts like sirloin, tenderloin, or chicken breast should be avoided, as they lack the necessary fat to break down during slow cooking. This can result in dry, tough meat that doesn’t deliver the tender, flavourful texture a stew requires.

Opting for fattier, tougher cuts like shank, brisket or steak cuts such as shoulder, ensures the meat becomes melt-in-your-mouth tender as the fat renders and enhances the overall richness of the dish.

Not properly browning meat

For the perfect autumn stew, experts emphasise the importance of not rushing the browning stage. Properly browning the meat enhances its rich, deep flavours by allowing it to caramelise fully.

To achieve this, be sure to sear the meat in small batches, which ensures even cooking and guarantees that each piece is thoroughly cooked.

Not following a method when adding ingredients

While it may seem that a stew is simply about tossing everything in together to create a harmonious blend of flavours, food experts from Campbells Meat advise against adding all ingredients at once.

Some vegetables, like peas, can become mushy if overcooked and don’t require as much time to cook. To prevent this, it’s important to stagger the additions—heartier vegetables like carrots and potatoes should go in earlier, while softer veggies should be added closer to the end.

Cooking on a high heat

The beauty of preparing a stew lies in its convenience—most of the prep can be done well in advance, allowing it to slowly simmer throughout the day, so it’s ready to enjoy at the perfect temperature and texture by dinner time.

However, be careful not to cook your stew over a high heat, as rushing the process can result in tough meat and underdeveloped flavours. Stews require a slow, gentle simmer to ensure the flavours fully meld and the ingredients become tender.