Stewing Beef Know How - Canadian Beef | Canada Beef

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…

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.

  1. 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.
  2. ADD onions and other seasoning, as desired, Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
  3. 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.

Watch

Common Cut

Stewing Beef

Alternate Cuts

Shank Centre Cut Stewing Beef Boneless

Chuck Short Ribs

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 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.

  • Browning the beef before simmering gives beef stew a rich colour and flavour.

  • 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.

  • 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.

  • Keep beef cubes roughly the same size and trim them – this way beef will all cook at about the same time

  • 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.

Cuts used with Stewing Beef

Raw, 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.


Shank Centre Cut Stewing Beef Boneless

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

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

Instant Pot Paprika Beef StewThis rich flavorful beef stew is seasoned with two kinds of paprika and a bit of caraway seed. Serve over rice, mashed potatoes, hot cooked egg noodles or crusty rolls. The stew is a perfect make-ahead meal as it reheats well.

prep time

15 min

cook time

1:30
Persian Okra Stew (Khoresh Bamieh)By Tara Omidvar, @madeofsugarandsaffron, Khoresh Bamieh or okra stew is a dish originating in the south of Iran. It’s a hot and flavourful dish with lots of garlic. Okra, beef and tamarind are the main ingredients. Like many other Iranian stews, there are different versions of this stew as well. Some cooks add split peas and some make it without tamarind. This version is the one that Tara’s grandmother taught her. The sourness that tamarind provides to this dish can’t be replaced with any other ingredient. As with every other Iranian stew, this dish is always served with saffron rice. You can also serve Shirazi Salad (see Tip), fresh herbs and/or pickled vegetables as accompaniments.

prep time

20 min

cook time

1:10
Pressure Cooker Chinese Beef Stew with Daikon and CarrotsChinese beef stew is one of my favorite Cantonese comfort food dishes that I grew up eating. As a child, I would eagerly anticipate dinner time when my mother would prepare it–it filled the kitchen with delicious aromas. Searing the beef creates colour and more delicious flavour to the stew. Star anise and five spice powder also add such a depth of flavor, these spices are what makes this classic dish so special. Daikon radish is a white vegetable that resembles a giant carrot. The radish and carrots are cut into large pieces to ensure they are tender, but still retain their texture during cooking. I’ve adapted my family recipe to use the electric pressure cooker to produce the same tender and flavorful results as cooking on the stovetop. My family and I enjoy eating this served over hot cooked rice or rice noodles.

prep time

20 min

cook time

45 min
Pressure Cooker Beef StewAn electric pressure cooker cooks up melt-in-your-mouth tender beef and vegetables in a fraction of the time and with minimal effort. Have a hearty, warming stew on the table in less than an hour.

prep time

15 min

cook time

1:10
Pressure Cooker Beef & Rice Taco BowlsWith all the flavours of taco night, this fun and family-friendly recipe allows everyone to gather at the dinner table and assemble their rice bowl to suit their own personal taste.

prep time

15 min

cook time

60 min
Pressure Cooker Weeknight Beef Stew with Mixed MushroomsThe electric pressure cooker with multi functions allows this comforting one-pot braised stew to be ready in about an hour and, therefore, a delicious dinner solution even on weeknights. Serve stew with prepared horseradish for a tasty accompaniment and crusty bread for sopping up the sauce.

prep time

20 min

cook time

2:30
Beef with Peanut Stew (Mafe)Chef Raquel Fox shares this quintessential West African Senegalese stew–a simple braise that’s simply divine. Hearty Canadian Beef Pot Roast is cut into chunks and slowly in a tasty and spicy tomato-based peanut sauce to make this soul-satisfying stew. Serve the stew over fluffy steamed rice.

prep time

30 min

cook time

3 hr
Beef Kare Kare with Garlic RiceChef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”

prep time

30 min

cook time

10 min
Beef’n Blues Wagon Wheel BitesEveryone loves puff pastry appetizers. These homemade appetizers will be a hit at your next party. What a great way to turn leftover Braised Beef Ribs Harvest Stew into a simple appetizer that can be made ahead and baked just before guests arrive.

prep time

30 min

cook time

1:35
Beef and Mushroom StewBeef stew is the perfect winter recipe. This delicious beef and mushroom stew will make the house smell inviting and cozy.  The combination of beef and vegetables with the perfect blend of seasonings will have people asking for seconds.

prep time

25 min

cook time

1:30
Braised Beef CurryThis mildly spiced curry is easy to pull together and takes advantage of less premium cuts of beef. This recipe came to us from Chef Clinton during his visit from China to our Canadian Beef Centre of Excellence.

prep time

10 min

cook time

2 hr
Bulgogi-style Braised Short Ribs with Baby Bok ChoyShort Ribs are all the rage - amazing flavour and so tender. This Korean-inspired dish is way easier than making a stir-fry. Braising is one of the simplest ways to make a truly impressive meal. You can substitute Shank, Blade or Cross Rib for Short Ribs if you like - cuts from the Simmering Steak, Stew or Pot Roast categories.

prep time

30 min

cook time

2 hr
Beef and Barley SoupYou can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.

prep time

25 min

cook time

2:30
Beef BourguignonWhat could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.

prep time

10 min

cook time

8:15
Slow-Cooker Beef GoulashServe this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

prep time

10 min

cook time

1:30
Chunky Beef ChiliCook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.

prep time

5 min

cook time

2 hr
Curried Beef StewWarm up your taste buds with the exotic taste of this simple beef stew recipe.

prep time

25 min

cook time

1:30
Traditional Braised Beef StewWhat could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.