8 Tasty Recipes With Stew Meat That Aren't Stew | Livestrong.com (2024)

FAQs

How do you make stew meat more flavorful? ›

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Vegetables: small chopped carrots, celery, and onion or shallot practically melt into the sauce. Mushrooms: button mushrooms are a nod to the quartered mushrooms many classic beef stew recipes call for, but are thinly sliced instead of being left in bigger pieces. Garlic: minced garlic brings lots of cozy flavor.

Otherwise a low, SLOW simmer in a dutch oven with beef broth is all you can do. Brown the meat first on high heat, then add broth and simmer for as long as you have time (4–6 hrs?). I do mine in an Insta-Pot then add to beef stew or chili after they're tender.

Stew meat makes fantastic potpie. Toss those cubes of meat in a little flour before browning them, and when you add braising liquid and aromatics, the mixture will thicken into silky potpie filling.

Versatility makes these cuts ideal ingredients for dishes such as burgers, tacos and meat sauce. Perfect for breakfast, dinner and everything in-between.

Aromatics. Like rosemary, thyme, and bay leaves. The base of the stew also uses onion and garlic for the best depth of flavor. I prefer to use fresh herbs when I can (though I haven't been able to find a fresh bay leaf in years), but include notes in the recipe to substitute dried herbs.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Many stew recipes call for seasoning chunks of meat with salt before searing them or adding them unseared to the pot.

Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.

What does adding flour to beef stew do? ›

Using flour as a thickener

It can be added to the meat as it's being fried, before liquid is added, and this way it will thicken a stew as it cooks. We use this method in our beef & vegetable casserole recipe.

Cover the pot and let the stew simmer for 1.5 to 2 hours. This slow cooking method allows the meat to become juicy and tender. After the initial cooking time, add the vegetables of your choice. Carrots, potatoes, and celery are classic options that add both flavor and texture to the stew.

Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Cook it slow and steady.

This gives collagens in the tough muscle tissue time to melt and make the meat tender. Try tasting a bite after an hour, two hours, and three hours — you'll see how the meat goes from chewy to pretty good to fall-apart tender.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Just keep cooking it for a few more hours or so. It'll take 4 - 5 hours for most stewing/braising meat to tenderize.

These Stew Meat Tacos are delicious and use a cut of meat that you don't usually think of when making tacos. The rich flavor of the spices and the braised stew meat is a great combination for a delicious and easy dinner.

To prevent stew meat from becoming tough when frying, ensure that the heat is not too high. Cooking at excessively high temperatures can cause the meat to seize up, resulting in a tougher texture. It is important to cook the meat over medium-high heat and resist the temptation to continuously flip it.