FOOD NEWS
What's The Difference Between Pot Roast And Beef Stew?
BY AUTUMN SWIERS
For meat eaters, there's a pretty good chance that pot roast and beef stew are a favorite winter warmer. Both dishes make knockout fix-it-and-forget-it meals for busy weeknights.
Pot roast is essentially a large cut of meat slow-roasted with vegetables, sliced into slabs to serve with veggies plated on the side.
Assembled in a casserole dish or Dutch oven, the pot roast is braised in the oven at around 275 to 325 degrees Fahrenheit until fork-tender.
Alternatively, beef stew is cubed meat mixed with bite-sized chunks of veggies, all bound together by a thick broth-sauce hybrid, much like a delicious gravy.
Beef stew begins on the stovetop and ends in the oven, but it involves one extra step: the raw beef is coated in flour and spices and browned before being added.
As it cooks, the fibers and fat in the meat cook down and are released into the veggies, creating the crave-able richness that make pot roast and beef stew such enduring favorites.