Stewing Basics
The best part about stewing is it does all the work for you. This comforting cooking method takes cubes of beef mixed with vegetables and other ingredients in enough liquid to cover them all to create a delicious, hearty meal.
Stewing Basics
This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker.
CUT & DREDGE
If you're using pre-packaged (or cutting your own) chunks, make sure they're not too small to prevent overcooking. Aim for cubes about the size of a golf ball. Many stew recipes call for dredging the beef in seasoned flour before browning.
BROWN THE BEEF
Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you're using a slow cooker, transfer it over.
ALL TOGETHER NOW
Depending on your recipe, now's the time to add seasonings, vegetables and liquid — such as beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.
SIMMER & STEW
Follow your recipe for timing guidelines. Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You’ll know it’s done when the beef is fork tender.
Cooking TIp
Use a tight-fitting lid and keep it on while stewing to prevent moisture and heat loss, which can impact cooking time.
Glossary
Dredging
This describes the process of coating the meat — usually with seasoned flour or bread crumbs — before cooking. Dredging not only seals in moisture and adds flavor, but also helps keep the meat from sticking to the pan while browning.
Horseradish-Braised Pot Roast with Barley & Kale |
Horseradish-Braised Pot Roast with Barley & Kale |
Simmered slowly in nippy horseradish, this Pot Roast recipe is a satisfying change to the typical Sunday supper with the addition of barley and kale.
Lemon-Herb Beef Pot Roast |
Lemon-Herb Beef Pot Roast |
Homemade Pot Roast couldn't be easier. Season a Chuck 7-Bone Roast with lemon pepper, garlic and basil for a delicious, comforting meal.
Slow-Cooker Beef Pot Roast Soup |
Slow-Cooker Beef Pot Roast Soup |
Enjoy all the satisfying flavors of beef Pot Roast in a soup. Take a short cut with frozen vegetables for an easy to make meal.
Mediterranean Beef Pot Roast |
Mediterranean Beef Pot Roast |
Pot Roast made more modern. Instead of root vegetables and starches, this Shoulder Roast simmers in an unexpected yet delicious blend of balsamic vinegar, onions, shallots and dates.
Blade Chuck Roast
A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.
Shoulder Clod Arm Roast
Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.
Sirloin Tip Roast
This boneless, lean cut is great value. Best when roasted and carved into thin slices.
Sirloin Tip Center Roast
Perfect for an easy family meal. Roast this lean cut, then thinly slice and serve.
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
Explore our Recipe Collections
Apply your cooking skills in the kitchen by trying one of our delicious recipes. No matter what you're in the mood for, we have a recipe collection that is sure to satisfy.
rancher recipes
Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.
Beef. It's What's For Dinner. Chef Recipes
Whether it’s a tried-and-true Sunday supper classic or an unexpected twist to savory beef comfort food, the expert chefs at Beef. It’s What’s For Dinner. are sharing their all-time-favorite recipes.