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…
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 meant in batches.
- ADD onions and other seasoning, as desired, All 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.
You need to flour stew cubes before browning.
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
- 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 to serve.
- 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 mess.
- 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.
Common Cut Options
- Stewing Beef
Alternate Cut Options
- Shank Centre Cut Stewing Beef Boneless
- Chuck Short Ribs
Less Common Cut Options
- Shank Centre Cut Stewing Beef
- Shank Spur Stewing Beef
Cook Stewing Beef
Short 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.
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