Beef stew will turn out delicious, satisfying, and healthy if you follow a few rules. Choose high-quality meat, prepare it, choose the right dishes, and calculate the time. Sounds complicated? In fact, everything is simple. We will tell you how to stew beef properly! 5 important tips: how to stew beef properly?
How to stew beef properly?
In order to properly put out beef, there is nothing difficult, if you know the culinary basics. Let’s start with what kind of beef is best stewed. Two aspects are important here: the age of the animal and the part of the carcass.
“Old” meat has a bright red color, the meat of young animals is pink-red, and veal is often confused with pork because it has a soft pink color. For stewing, it is better to take the meat of an adult animal, at least 3 years old. It has a fat layer that provides juiciness to the dish. And this meat is much tastier because it has a richer taste. Veal is suitable for cooking delicate dishes of French cuisine. It makes delicious breaded chops.
The best parts of beef for stewing are brisket, shoulder, rump, rump, knuckle, or Ossobuco steak. They contain a lot of connective tissue and films, but they make the gravy rich and flavorful. The flesh from the neck, shoulder blade, and brisket should be cut into medium pieces. Simmer them for at least an hour in a thick sauce.
The upper part of the shank (rump and rump) is stewed longer – at least 1.5 hours. If you cut the fillets into thin strips across the fibers, you will get a delicious beef stroganoff in gravy.
If you need to put out the beef quickly, take the flesh from the neck and lumbar part. Take a closer look at the meat Chuck Ai roll-it has a fat layer and tender meat. Delicious Chuck roll steaks are prepared from this cut.
Before stewing beef, it should be carefully cleaned and cut into pieces. Then lightly fry and stew with spices, and vegetables in broth or wine. How much beef to stew depends on the hardness of the meat.
The meat of an adult animal is stewed for a long time – 3 hours on low heat. The meat of young steers and cows is stewed for at least an hour, but on average-1.5 hours. And for tender veal, from 40 minutes to an hour is enough.
How to stew beef in a saucepan. 5 important tips: how to stew beef properly?
We recommend choosing a thick-bottomed and heavy pan. The dishes should be well heated and evenly distribute the heat. In thin pans, the meat can burn. In addition, a cast-iron pot can be sent to the oven, where the meat can languish for hours.
If you decide to put out the meat in a frying pan, choose a thick-bottomed frying pan. Preferably cast-iron-in it, the meat turns out soft and tender, since cast iron distributes heat better and more evenly. By the time of frying, the pan should be well warmed up: the faster the meat pieces are covered with a crust, the juicier they will turn out.
It is important not only to choose the right frying pan for stewing but also to prepare the meat for frying. First, remove all the films and veins – the beef will cook faster and will be softer. Dry the surface of the meat. If there are drops of moisture on it, the meat will not fry. Instead, it will begin to stew “in its own juice”.
Slice the beef properly. Do this by moving across the muscle fibers. Do not cut the meat pieces too small – in the pan they will lose all the juices and the dish will turn out dry and tasteless. Cut the beef into medium-sized pieces. To save time, we recommend buying beef kebab-aged beef Ribeye and Striploin, stripped of films and veins.
Beef stew recipe
Heat a frying pan over medium heat before simmering the beef in a frying pan. Prepare the meat. If there is a lot of it, divide it into approximately the same batches. If you start to fry all the meat at once, you will not achieve a crust. Fry the meat, letting each piece brown on all sides. And do not rush to salt it – salt draws out moisture. Remember how to cook a beef steak in a frying pan.
Spread the fried pieces on a paper towel, which will absorb the remaining oil. Cover the meat with a foil cap to keep it warm.
How to properly stew beef so that it is soft? The easiest way is to add liquid, spices and reduce the heat. Be patient: the longer the meat will languish, the softer and more tender it will turn out. A delicious beef stew in gravy is made from a mixture of flour, broth, fried onions, and cream.
Another way to stew beef properly so that it turns out juicy is to do it in tomato sauce. Use tomato paste, chopped tomatoes in their own juice in a blender, or fresh tomatoes. Tomato juice has softening properties, so if you have to stew hard beef for a long time, stop at this recipe. How to cook beef in tomato sauce, we have described in detail here.
Tip: the muscle fibers are well softened by onion juice. Add the onion to the roasted beef and simmer with the spices in a small amount of broth.
How much beef to simmer in a frying pan depends on the specific recipe. On average, beef stewing takes 1.5 hours. It is important to monitor the liquid level and periodically stir the contents of the pan. Before serving, turn off the heat and let the dish stand under the closed lid for 15-20 minutes.
How to stew beef in a slow cooker
Use the modes that are available in your slow cooker. Start with the roasting, sautéing the meat with onions and carrots. Cook for 15-20 minutes. Then add the broth or wine, if you want to cook beef in Burgundy.
How to properly stew beef with potatoes:
Simmer beef goulash for at least two hours at a low boil. 40 minutes before the end of stewing, add the coarsely chopped potatoes, and season with spices: thyme, bay leaf, cloves, black pepper, and salt. If desired, add other vegetables: broccoli, brussels sprouts, bell peppers, and others.
Stewed beef will turn out more tender if at the very end add a spoonful of tomato paste and two tablespoons of fat sour cream or heavy cream. Add chopped greens when the meat and vegetables are ready. When the stewing mode comes to an end, leave the meat in the slow cooker in the heating mode and let the dish brew.
Beef in cream sauce. 5 important tips: how to stew beef properly?
Beef tenderloin, porcini mushrooms, bacon, in cream sauce. Beef is served in a creamy sauce with mashed potatoes and pickles.
Beef (tenderloin) 7.05oz
Dried white mushrooms 3 tablespoons
Onion (minced) 2 tablespoons
Cream 33% 3.53oz
Mashed potatoes 5.29oz
Pickled cucumber 3.53oz
How to cook beef in the cream sauce:
Soak the mushrooms for 30 minutes in water, then boil until soft, squeeze out excess moisture from them, and cut into strips.
Cut the onion into half rings, and fry until transparent. Add the mushrooms to the onion.
After a couple of minutes, add the randomly chopped bacon. Fry for 5 minutes.
Beef tenderloin cut across the fibers and straws. Fry on high heat for a minute and a half, with salt, and pepper.
Next, we transfer the beef to the creamy mass, warm it up, and pour in the cream. For piquancy, you can add 8 drops of chipotle Tabasco sauce (this is the one with smoked pepper).
Serve beef in a creamy sauce with mashed potatoes and pickles. Cucumbers cut into small cubes added onions and green onions. Bon Appetit!