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
Whether you're using pre-packaged cubes or cutting your own, aim for cubes about 1-inch square. 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.
North Woods Hearty Pot Roast |
North Woods Hearty Pot Roast |
Cook up this hearty Pot Roast with braised beef Shoulder Roast and chunky fresh vegetables in a savory gravy.
Autumn Pot Roast with Root Vegetables |
Autumn Pot Roast with Root Vegetables |
A surprisingly simple but utterly satisfying comfort food feast of beef roast, potatoes, carrots and parsnips, braised until fork-tender and served with a silky sauce.
Classic Beef Pot Roast |
Classic Beef Pot Roast |
Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.
Southwest Beef Pot Roast |
Southwest Beef Pot Roast |
The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
Cross Rib Roast
A savory cut for roasting or slow-cooking to achieve a tender finish.
7-Bone Chuck Roast
Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.
Bottom Round Rump Roast
Boneless and lean and best for slow-cooking.
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.
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