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.
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.
Irish-Inspired Beef Pot Roast and Vegetables |
Irish-Inspired Beef Pot Roast and Vegetables |
A Bottom Round Roast (or Round Rump) makes this meal affordable, the packaged gravy mix makes it easy to prep, and all those hours in a slow cooker make it fall-apart tender.
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.
7-Bone Chuck Roast
Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.
Eye of Round Roast
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Sirloin Tip Side Roast
This cut is a good value and very lean, making it a great roast choice any night of the week.
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.
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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