Adam Liaw puts his new beef stew through its paces to test which cooking method is best
Adam Liaw tests three cooking methods—stovetop/oven, slow cooker, and pressure cooker—alongside a new 'Japanese braising' technique to determine the best approach for preparing a beef and red wine stew. Each method is evaluated for texture, flavor, and convenience using the same base recipe. The article provides detailed instructions and insights into the pros and cons of each cooking style.
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AdvertisementGood Food logoRecipesMasterclassAdam Liaw puts his new beef stew through its paces to test which cooking method is bestWhether you take it fast or slow, here are three ways to transform economical gravy beef into a rich, tender braise using your favourite kitchen tools. Plus: introducing the “Japanese braising” method.Adam LiawMay 1, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementLoadingeasyTime:2 hours +Serves:6MasterclassFor subscribersEntertainingBeefCarrotMain courseCasseroles & braisesOne-potEgg-freeOnion & leekFather's DayRoad testWinter warmerClassic AustralianAs we move into braising season it’s the perfect time to master the art of the long simmer.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at SMH Good Food.