Stewing Beef
Stewing/braising beef is a simple way to get supper to the table. Stewing starts off with less-tender but flavourful cuts of beef and turns them tender using slow moist heat for cooking. Here’s how…
Stewing Beef: Get Ready
Meat and veggies all together – a big batch of stew is great when you have the family gathered at the table. Slow-simmer on the stove top, in the oven or in a slow cooker.
- CUT meat from bone-into cubes if necessary. Coat beef with a mixture of flour, salt and pepper; shake off excess. In lightly oiled Dutch oven or stockpot, brown meat in batches.
- ADD onions and other seasoning, as desired, Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
- COVER AND SIMMER in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender. Add chunks of vegetables and cook for 30 minutes longer or until vegetables are tender.
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CUTS
Common Cut
- Stewing Beef
Alternate Cut
- Shank Centre Cut Stewing Beef Boneless
- Chuck Short Ribs
- Beef Short Ribs
- Blade
- Cross Rib
- Top Blade
- Bottom Blade Boneless
- Shoulder
- Brisket Boneless
MYTH BUSTER
MYTH:
You need to flour stew cubes before browning.
TRUTH:
Flouring beef cubes prior to browning will reduce spattering but it does make the pan mucky. Pat stew cubes dry with paper towel, season all over and then brown the cubes. Sprinkle cubes all over with flour after browning.
Tips
for
Perfect
Stewing
Cook’s Notes:
- Stews don’t require any fussing while they cook – once they’re in the oven you’re free – they cook by themselves so you can have the whole kitchen cleaned up when guests arrive – perfect for those of us who entertain in the kitchen.
- Beef stews, are great for entertaining since they can be made the day ahead. Stew flavours meld together as it sits so it tastes better next day. Gently re-heat in the oven, microwave or slow cooker before serving.
- Keep beef cubes roughly the same size and trim them – this way beef will all cook at about the same time.
- Browning the beef before simmering gives beef stew a rich colour and flavour.
- Overcrowding meat in the pan will cause meat to steam rather than brown.
- You can dredge the beef cubes in seasoned flour before browning if you like – but sprinkling the flour over the browned cubes is easier and less messy.
- Onions are cut into wedges lengthwise so they keep their shape in the stew. Onions that are cut crosswise tend to melt down into the background of a stew when they cook.
- If flavourings start to scorch add a splash of water to the pot.
- A tight fitting lid and a heavy pot are essential for best braising.
- Use the right pot – a Dutch oven made from enameled cast iron just can’t be beat – think Le Creuset for example.
- For Stew, the secret is in the simmer. Go slow. Take your time. Use a 325ºF (160ºC) oven for a good even heat or a slow cooker will do the trick too.
- For a stew-like dinner that’s faster to prepare, you can use a Simmering Steak instead of stewing cubes; that way, you have only one piece of meat to brown. Simmer as you would for making a stew.
Cuts used with Stewing Beef:
Common Cuts | Stewing Beef
Stewing Beef
Cut from the Chuck, stewing beef cubes have deep rich beef flavour. Best cooked by braising to make tender – slowly simmer in a seasoned brother in a covered container.
Alternate Cuts | Stewing Beef
Shank Centre Cut Stewing Beef Boneless
Perfect for stew, this cut has a deep rich beef flavour. Can be cut into cubes as stewing beef. Best cooked by braising to make tender – slowly simmer in a seasoned broth in a covered container.
Chuck Short Ribs
Deep rich beef flavour is the hallmark of Short Ribs. Best cooked by braising to make them fall-off-the-bone tender – slowly simmer in a seasoned brother in a covered container, just like a stew.
Stewing Beef recipes:
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