Ways To Use Stew Meat

Whether you're cooking on a budget or you're simply looking for a delicious home-cooked meal, stew meat is for you. Since it is tough and full of connective tissue, it costs far less than most other cuts of beef but, if cooked properly, it can be just as tender and much more flavorful.

Many people shy away from stew meat because they've had bad experiences in the past, and they suffered from jaw fatigue while trying to chew their dinner. The secret to cooking stew meat is time. It is simply impossible to get it tender enough using a quick cooking process like grilling or sautéing, as many people attempt. The low and slow method with plenty of cooking liquid will give you delicious and tender results every time.

Meaty Beef Stew
Ingredients You Will Need:
2 pounds beef stew meat, cut into bite-size chunks
Salt and pepper to taste
2 cups flour
¼ cup canola oil
1 onion, chopped
3 cloves garlic, minced
1 cup red wine
3 cups beef stock
2 bay leaves
5 sprigs thyme
3 russet potatoes, peeled and cubed
2 carrots, peeled and sliced
1 cup frozen peas

Season the beef with the salt and pepper, and then toss in a bowl full of the flour. Knock off all the excess flour, and set aside. Heat the oil in a large pot over medium-high heat. Add the beef, working in batches, and turn every few minutes until it is well browned on all sides. Do not rush through this step because that browning is crucial to developing a rich meaty flavor in your stew. Remove the beef, and turn the heat down to medium. Add the onions and garlic, and sauté until they begin to brown, a few minutes. Add the wine, and bring it up to a simmer. Return the beef to the pot, and add the stock, bay leaves and thyme.

Cover and reduce the heat to low. Allow to simmer for two hours. After two hours, add the potatoes and carrots and simmer for another half hour. Remove the top, and check the thickness. If it is too thin, let it simmer uncovered for a few minutes. If it is too thick, add a little more beef stock. Stir in the peas, and simmer for a minute more. Serve immediately.

Red Wine Braised Beef
Ingredients You Will Need:
2 pounds beef stew meat, cut into bite-size chunks
Salt and pepper to taste
2 cups flour
¼ cup canola oil
1 onion, chopped
1 carrot, peeled and chopped
1 rib celery, chopped
4 cloves garlic, smashed
1 tablespoon tomato paste
1 cup red wine
2 cups beef stock
1 small can crushed tomatoes
2 sprigs rosemary
2 sprigs thyme
2 tablespoons butter

Season the beef with the salt and pepper, and dredge in a bowl full of the flour, being sure to knock off all excess. Heat the oil in a large pot over medium-high heat. Sauté the beef, working in batches, until it is brown on all sides. Remove from the pot, and turn the heat down to medium. Add the onion, carrot, celery and garlic, and sauté until they are brown, about five minutes. Add the tomato paste, and sauté for a few more minutes. Add the red wine and, using a wooden spoon, scrape up all the bits that are stuck to the bottom of the pot. When the wine has reduced by half, add the rest of the ingredients, except for the butter, and return the beef to the pot. Cover, and reduce the heat to low. Allow to simmer for about two and a half hours, or until the beef is tender. When the beef is done, remove it from the pot, and strain the liquid through a fine sieve. Return the liquid to the pot, and turn the heat up to medium. Reduce to your desired consistency. Add the butter, and allow just to melt. Pour the liquid over the beef, and serve with mashed potatoes.

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