This old-fashioned New England beef stew recipe from 1974 will warm your soul - Click Americana (2024)

FAQs

What is the best beef for stew? ›

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

The secret to tender beef stew is to keep the pot at a gentle simmer the entire time so the connective tissues in the beef have a chance to break down and soften.

Cover the pot and let the stew simmer for 1.5 to 2 hours. This slow cooking method allows the meat to become juicy and tender. After the initial cooking time, add the vegetables of your choice. Carrots, potatoes, and celery are classic options that add both flavor and texture to the stew.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.

What is the tough meat in beef stew? ›

Acids will help tenderize so I'd add a cup (or two) of red wine after searing to the stew. Long & slow cooking... barely a simmer for as long as it takes. Don't 'ya hate tough stew meat!

A chuck roast is cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast.

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew. Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

We've even tried using cuts of meat that are good for braising—like sirloin—and they just didn't break down in the same way in a stew. You're left with chunks of tight, dry meat rather than meltingly tender beef. The only cut you should use? Chuck.