How to make stew meat tender?

[Lorix2]

Hi, I made a beef soup recipe which was good, but the stew meat was a little tough. It called for just browning the beef before putting it in the broth and simmering for an hour.

What could I do differently to tenderize the meat?

thank you

 

[Soldier's*Sweeties]

Hi, I made a beef soup recipe which was good, but the stew meat was a little tough. It called for just browning the beef before putting it in the broth and simmering for an hour.

What could I do differently to tenderize the meat?

thank you

I would cook it longer than an hour.

Stew meat is meant to be cooked low and slow. If you like the recipe just use a more tender cut

 

[marcyinPA]

Yup...low and slow is the key. I like to use my crock pot for stuff like that.

 

[Lorix2]

I would cook it longer than an hour.

Stew meat is meant to be cooked low and slow. If you like the recipe just use a more tender cut

thank you, that makes sense. What would you suggest for a more tender cut?

 

[JessB320]

Cook longer than an hour for sure, and on low heat. Crock pots are perfect for good stew making! Also adding a bit I'd wine or beer breaks down the proteins and makes the meat tender.

 

[Tuffcookie]

I have found it also helps to pierce those cubed pieces of beef, all over, before cooking. It helps tenderize the meat.

TC

 

[Lorix2]

Yup...low and slow is the key. I like to use my crock pot for stuff like that.

Never thought to use my crock for this as it mentioned a soup pot. I think I may do this, thank you

 

[Lorix2]

Cook longer than an hour for sure, and on low heat. Crock pots are perfect for good stew making! Also adding a bit I'd wine or beer breaks down the proteins and makes the meat tender.

didn't know that about wine or beer, thanks!

 

[chobie]

didn't know that about wine or beer, thanks!

Helps with the flavor too. Dark beers go well with beef.

 

[JessB320]

thank you, that makes sense. What would you suggest for a more tender cut?

That's the best part of stew in the crock pot is you can use the toughest cuts of meat out there and still have them tender and yummy when it's done.

 

[Imzadi]

What everyone else said. A tip I learned from chef, Tyler Florence on the Food Network, is that it is the slow heat AT THE END that makes meat (like ribs) fall off the bone, or stew meats so juicy & tender you can shred them.

As you are cooking, for a while, the muscle fiber seizes up & becomes tough. This happens especially if cooking too fast with high heat. When you continue cooking at a low heat beyond that point, WITH a liquid or sauce,) the muscle fiber breaks down, until it finally falls apart & off the bone. Slow cookers work on the same principle which is why it is hard to over-cook something in a slow cooker.

So if the ribs or any meat is still too tough, keep cooking at a low heat!

People make the mistake of cooking at the end, with too high heat, not long enough, or not enough moisture. If your heat is low enough and you have enough moisture, you can almost never OVER-cook meat.

As for which meats are naturally more tender, they would be the more expensive cuts. The ones that are meant for broiling or quickly pan frying or stir-frying, like steaks & chops. When I want to make a quick beef stroganoff, I will take a more expensive steak, cut it off the bone then slice it up into thin strips or chunks and toss it in so it just cooks all the way through and flavors the sauce. It stays very tender & flavorful that way. No over-cooking these kinds of meats as they lose flavor the more you cook them. They are meant for quick cooking.

Stay away from meats that say "stew" meats, or "braising" meats. Also stay away from flank steaks and the like that tend to stay stringy, even when cooked right, unless you know how to carefully cut them against the grain.

I also stay away from anything that says "chuck." They are often made into (cheaper) steaks or hamburger meat, but there is NO flavor to them.

 

[Lorix2]

I have found it also helps to pierce those cubed pieces of beef, all over, before cooking. It helps tenderize the meat.

TC

good tip, I appreciate it

 

[manning]

You cook it, and cook it and cook it.

 

[Lorix2]

What everyone else said. A tip I learned from chef, Tyler Florence on the Food Network, is that it is the slow heat AT THE END that makes meat (like ribs) fall off the bone, or stew meats so juicy & tender you can shred them.

As you are cooking, for a while, the muscle fiber seizes up & becomes tough. This happens especially if cooking too fast with high heat. When you continue cooking at a low heat beyond that point, WITH a liquid or sauce,) the muscle fiber breaks down, until it finally falls apart & off the bone. Slow cookers work on the same principle which is why it is hard to over-cook something in a slow cooker.

So if the ribs or any meat is still too tough, keep cooking at a low heat!

People make the mistake of cooking at the end, with too high heat, not long enough, or not enough moisture. If your heat is low enough and you have enough moisture, you can almost never OVER-cook meat.

As for which meats are naturally more tender, they would be the more expensive cuts. The ones that are meant for broiling or quickly pan frying or stir-frying, like steaks & chops. When I want to make a quick beef stroganoff, I will take a more expensive steak, cut it off the bone then slice it up into thin strips or chunks and toss it in so it just cooks all the way through and flavors the sauce. It stays very tender & flavorful that way. No over-cooking these kinds of meats as they lose flavor the more you cook them. They are meant for quick cooking.

Stay away from meats that say "stew" meats, or "braising" meats. Also stay away from flank steaks and the like that tend to stay stringy, even when cooked right, unless you know how to carefully cut them against the grain.

I also stay away from anything that says "chuck." They are often made into steaks or hamburger meant, but there is NO flavor to them.

thank you for your very helpful information

 

[DeniseinNS]

I always marinate the meat for a few hours and then cook in the crockpot and the meat is so tender it's almost falling apart

 

[cah5525]

Shake the pieces in flour before browning. Then make sure the oil is very hot before adding the pieces. This sears the meat, keeping the juices inside, making for more tender bites!

 

[Lorix2]

I always marinate the meat for a few hours and then cook in the crockpot and the meat is so tender it's almost falling apart

This recipe ingredients are beef broth and V-8 and spices. Not sure what to marinate them in for more flavor?

 

[Lorix2]

Shake the pieces in flour before browning. Then make sure the oil is very hot before adding the pieces. This sears the meat, keeping the juices inside, making for more tender bites!

I was afraid of this, because I thought it might tasts funny, but will try in the future, thank you

 

[Robbi]

I soak mine in beer for a few hours before I begin the stew. Beer marinade also makes steak very tender.

 

[Sugardimples]

I don't marinate stew meat. The low and slow cooking is all that is needed.