Nothing beats a slow-cooked stew or casserole when the winter chill creeps in, and what better way to warm yourself through, fight off colds and fill the house with delicious aromas.

Whether you're new to the stewing pot or a seasoned pro, there are definitely a few key skills you can learn to master the winter casserole. Here are a few 'need-to-knows' to get you on your way...

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Casserole or stew?

We tend to name all recipes that are cooked with other ingredients in one pot casseroles. But there is a difference. Stewing is done on top of the stove with direct heat underneath. Casseroles are cooked in the oven with heat circulating all around the pot.

In both cases, the meat is cut up and cooked in a liquid (stock, wine, water, cider, etc). Braises, like casseroles, are cooked in the oven, but the meat is in much larger pieces and only a little liquid is added, so the meat actually cooks in the steam for the most part.

Which cut?

Slow-cooking methods, such as casseroles, are better made with cheaper cuts. All of these cuts can be left to simmer slowly without too much fuss, and costs can be kept down quite a bit by stretching the meat with the addition of vegetables and pulses.

• Beef — gravy or shin beef, chuck, blade, flank, oxtail, cheek, brisket or silverside steak, mince
• Lamb — forequarter or neck chops, shanks, diced shoulder or forequarter, mince
• Chicken — thigh fillets, marylands, wings
• Pork — scotch (neck) steaks, forequarter chops, diced, belly, spareribs

  Make the most of your meat

  Trim away any surplus fat and obvious pieces of gristle, then weigh the meat, if possible, for our recipes. For more tender results, cut meat across the grain (except for chicken thighs, which should be cut lengthways) into equal sizes to ensure even cooking.

  Dust and heat

  Many casserole and stew recipes call for the meat to be dusted with flour then browned. This coating seals in the meat's flavour and juices, and helps thicken the liquid during the cooking process. The flour can be seasoned with salt and freshly ground pepper, as well as a little dry mustard or chopped herbs, such as thyme or sage.

  Place meat and seasoned flour in a plastic bag and shake to coat evenly. Do this just before browning the meat so the juices don't absorb the flour and make the meat gluggy. Brown or sear the meat first to caramelise the juices, which adds extra flavour to the casserole. Do it in batches so it doesn't stew before it has browned.

  Freeze frame

  Most casseroles freeze well. Before freezing, cool as quickly as possible. Some fat may appear and settle on the top and should be scooped off. Spoon casserole into a freezer container, leaving about 3cm on top for expansion. Alternatively, line a bowl with a freezer bag and spoon casserole into it — when the casserole has frozen, the plastic bag can be lifted from the bowl and sealed before being returned to the freezer.

  So long as the casserole doesn't contain fish, dairy products or is mostly made of vegetables, it should freeze well for up to two months. To thaw, place in the fridge at least overnight before reheating. Reheat on low heat very slowly for the best results.

  YOUR SAY: Any tips for cooking stews and casseroles? Share them here!

  Source: TABLE magazine, July '07.