Which method can be used to check the temperature of a large pot of stew?

Using a food thermometer inserted into the center of the stew is the most effective method for checking the temperature of a large pot of stew. This approach allows for an accurate reading of the temperature at the core of the stew, which is critical for food safety. The center of the dish is where the temperature will typically be lowest, especially in large quantities. Ensuring that the internal temperature reaches safe levels (usually 165°F for cooked foods) helps prevent foodborne illness.

The other options do not provide reliable temperature readings. Placing a thermometer on the pot's edge may give a reading of the pot's surface temperature rather than the stew itself. Similarly, checking the temperature of the stew’s surface might not reflect the overall temperature, as the surface can be hotter than the deeper parts. Stirring the stew and feeling the temperature relies on subjective assessment, which is not precise and could lead to a false sense of security regarding food safety.