Cut from the Chuck, stewing beef cubes have deep rich flavour. Slowly simmer in liquid for best results.
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BRAISING/STEWING | Recommended
1. Coat beef cubes in flour that is seasoned with salt and pepper. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired.
2. Add enough liquid (such as broth, tomato juice or red wine) to just cover beef.
3. Simmer, covered, on stove top or in 325°F oven about 1 hour until fork-tender. Add chunks of vegetables and cook an additional 30 minutes until vegetables are tender.
SLOW-COOKER | Alternate
Season and brown cubes in skillet; place in slow cooker.
Fry some sliced onion and minced garlic in the same skillet until lightly browned.
Stir in a splash of red wine or broth, scraping up all the browned bits.
Stir in half a can of condensed mushroom soup; pour over meat.
Cover and slow-cook on LOW for 8 to 10 hours
Beef stews are great for entertaining since they can be made a day ahead. Stew flavours meld together as it sits so it tastes better the next day. Gently re-heat in the oven, microwave or slow cooker to serve.
Lightly coating the beef cubes with flour before cooking is optional but it can increase the amount of browning and helps to thicken the broth.
Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.
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.