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!
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).
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.
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.