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.
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Top Round Roast
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
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.
Chuck Neck Roast
Rich in flavor and tender after slow-cooking.
Cross Rib Roast
A savory cut for roasting or slow-cooking to achieve a tender finish.
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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