Part 4/9:
The foundation is further built by deglazing the brown bits from the pan with port wine, an essential step that lifts all the flavorful residues off the bottom. This deglazing liquid is incorporated into the stew, adding both flavor and color.
Next, the chef adds garlic and waits until the aroma fills the kitchen—an indicative signal to add fresh tomatoes, tomato puree, and a splash of port wine. Cherry tomatoes are used for their delightful texture, though the chef notes that they often contain excess water, so some water is drained to keep the stew thick.
Throughout the process, fresh herbs like thyme and rosemary are added for aromatic complexity, and the chef advocates for patience, allowing ingredients to cook slowly to extract maximum flavor.