How to make stew meat tender?

[scrapquitler]

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

Instead of cooking it for an hour, toss it in the crock pot and cook it on low for 6-8 hours.

 

[DLgal]

If its SOUP you are making, cook it for at least 3 hours on LOW but add any veggies only during the last hour of cooking so they don't become mushy. You don't need a slow cooker or 6-8 hours. The toughest stew meat will reach the "tender" point somewhere between 3-4 hours.

If you dredge the meat in flour and pan sear it, be aware that will thicken your soup/stew quite considerably. You may need to add more liquid.

 

[trip]

Also, when you are browning the meat, don't crowd it in the pan. Do it in batches.

 

[Lorix2]

If its SOUP you are making, cook it for at least 3 hours on LOW but add any veggies only during the last hour of cooking so they don't become mushy. You don't need a slow cooker or 6-8 hours. The toughest stew meat will reach the "tender" point somewhere between 3-4 hours.

If you dredge the meat in flour and pan sear it, be aware that will thicken your soup/stew quite considerably. You may need to add more liquid.

should I double the broth to allow for evaporation if cooking that long?

thank you

 

[Lorix2]

Also, when you are browning the meat, don't crowd it in the pan. Do it in batches.

advice taken, thank you also

 

[trip]

With all of this talk about soup, could you post the recipe? I'm always looking for a new one.

 

[Lorix2]

With all of this talk about soup, could you post the recipe? I'm always looking for a new one.

sure, I"ll post it later for you when I get home.

 

[Wishing on a star]

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 have also discovered this...
It will make Stir-Fry or Fajitas that are amazing....
I imagine it would do the same for diced stew meats.
Thin julienne slices, or diced.
Shake in a baggie just to coat lightly and evenly with flour...
into a hot skillet with oil... I have done boneless pork chops this way for an asian pork stir-fry, and it just melted in your mouth.


And, EXCELLENT post Imzadi!
Great info and tips on cooking.
I am in no way any kind of a chef. But do consider myself a wanna-be foodie.

OP: Whenever you buy meat, look for the most 'marbling'. The more light marble in the lean meat the better. THAT is where you get the tenderness and flavor.

Don't be fooled by the darker red but un-marbled cheaper cuts.

Also, you might want to slice/dice very cold meat, so it is easier to cut.
But, in almost all cases... let the meat warm closer to room temp. before braising, grilling, etc...
That can also make a huge difference!
Try to avoid cold meat going right onto a hot skillet/grill.

 

[Lorix2]

sure, I"ll post it later for you when I get home.

Ok, here it is:

http://www.campbellskitchen.com/recipes/recipedetails?recipeid=24898

 

[DLgal]

should I double the broth to allow for evaporation if cooking that long?

thank you

No. Keep it covered with a lid and you won't lose too much liquid. If the soup is too thick, just add more broth or whatever is the main liquid.

 

[DLgal]

Ok, here it is:

http://www.campbellskitchen.com/recipes/recipedetails?recipeid=24898

That recipe called for beef sirloin. That is not stew meat. You may have bought the wrong kind of meat. Sirloin is a lot more tender when cooked quickly. You also should dice up the meat into TINY cubes in recipes like this. Like, 1/4 inch cubes.