French Country Beef Stew

Stewing

The best part about stewing is it does all the work for you. This comforting slow cooking method takes beef’s 10 essential nutrients to an all new level by using cubes of beef mixed with vegetables and other ingredients in enough liquid to cover them all. Nothing beats beef stew!

cooking tip

Cook until fork-tender. To test for doneness, insert a double-pronged meat fork into the thickest part of the beef. When the fork can be inserted with little resistance and releases easily when pulled out, your beef is done.

Cooking Steps:

1. choose your cut or cut your own

Some of the best cuts for stewing include: Chuck Shoulder Pot Roast (purchased whole and cut into cubes), Bottom Round Roast (purchased whole and cut into cubes)  and Beef Stew Meat (often made from Round or Chuck).

2. prepare your beef

Coast beef lightly with seasoned flour if desired. Heat a small amount of oil in a heavy stockpot over medium heat. Slowly brown beef in batches, on all sides. Pour off drippings.

3. cook your beef

Cover beef with liquid (such as broth, water, juice, beer or wine). Add herbs and seasonings, as desired. Bring liquid to boil, reduce heat to low. Cover tightly and simmer over low heat to tenderize the beef and lock in flavor until fork-tender.


A savory cut for roasting or slow-cooking to achieve a tender finish.

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling.

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

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