Tender beef stew?

#1
Coug

Coug

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#1
I was wondering if anyone out there has been successful in making a beef stew with tender beef? Most of the time it comes out chewy or rubbery. Is the trick NOT to buy the beef stew meat instead get another cut? Chuck roast, tenderloin, sirloin, eye of the round?

I considered maybe doing a shredded beef rather than cubes or even making shredded beef by cooking some beef ribs. This almost seems excessive though since I'd rather eat the ribs than the beef stew. :)

I thought about cheating and buying shredded beef prepackaged and tossing it in there. Most of them are flavored already though.

Any tips or ideas?
 
#2
#2
I use stew meat to make goulash. I usually start it in the morning and let it cook all day. The meat, as well as the potatoes, falls apart in your mouth.
 
#4
#4
I usually marinate the beef in pineapple juice for 30 minutes before browning the beef in oil. Once browned, add beef stock or bullion cubes and water, rosemary, a bay leaf, and parsley to the pot. Then add a healthy cup of a wine you prefer and cut a tomato to add - this is important as the high acidity helps break down the beef. Bring to a boil then reduce to a simmer and cover for an hour before adding your carrots, potatoes, celery, onions, beets etc. and flour if you like a thicker stew. Let that simmer for another hour and you've got it. Just remember, the longer you simmer, the better is the general rule. If you're still not getting the results try simmering longer before you add the veggies to cook in the final hour, though really that shouldn't be necessary.

And there are many options for marinating the beef as well. I know some people prefer Worcestershire, vinegar, wine, lemon/lime or a combination thereof - something with high acidity is the trick to breaking down the tendons. And dont be afraid to wail at your beef with a meat tenderizer, of course!
 
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#5
#5
Volunteer_Kirby said:
I usually marinate the beef in pineapple juice for 30 minutes before browning the beef in oil. Once browned, add beef stock or bullion cubes and water, rosemary, a bay leaf, and parsley to the pot. Then add a healthy cup of a wine you prefer and cut a tomato to add - this is important as the high acidity helps break down the beef. Bring to a boil then reduce to a simmer and cover for an hour before adding your carrots, potatoes, celery, onions, beets etc. and flour if you like a thicker stew. Let that simmer for another hour and you've got it. Just remember, the longer you simmer, the better is the general rule. If you're still not getting the results try simmering longer before you add the veggies to cook in the final hour, though really that shouldn't be necessary.

And there are many options for marinating the beef as well. I know some people prefer Worcestershire, vinegar, wine, lemon/lime or a combination thereof - something with high acidity is the trick to breaking down the tendons. And dont be afraid to wail at your beef with a meat tenderizer, of course!
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I hear Dr. Pepper works really well.
 
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#6
#6
Crock pot. The longer the better. If you have Ramen noodles, add 1 or 2 packets of the beef flavoring and the neighbors will beat down your door after smelling it cook. :twocents:
 
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#7
#7
voldawgforever said:
Crock pot. The longer the better. If you have Ramen noodles, add 1 or 2 packets of the beef flavoring and the neighbors will beat down your door after smelling it cook. :twocents:
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Smells great I'm sure, but I'd never taint the taste of an old fashioned beef stew with ramen packets. Sodium overload! :yuck:
 
#12
#12
coug said:
I was wondering if anyone out there has been successful in making a beef stew with tender beef? Most of the time it comes out chewy or rubbery. Is the trick NOT to buy the beef stew meat instead get another cut? Chuck roast, tenderloin, sirloin, eye of the round?

I considered maybe doing a shredded beef rather than cubes or even making shredded beef by cooking some beef ribs. This almost seems excessive though since I'd rather eat the ribs than the beef stew. :)

I thought about cheating and buying shredded beef prepackaged and tossing it in there. Most of them are flavored already though.

Any tips or ideas?
Click to expand...

Are you using horse, uh, I mean beef from Walmart? :p
 
#15
#15
I usually make it with Guinness in a crock pot.

The important thing is to dredge the beef then brown it up in a pan. Put potatoes, onions, carrots, beef, and whatever in the pot and let it simmer for 6-8 hours.
 
#16
#16
coug said:
I was wondering if anyone out there has been successful in making a beef stew with tender beef? Most of the time it comes out chewy or rubbery. Is the trick NOT to buy the beef stew meat instead get another cut? Chuck roast, tenderloin, sirloin, eye of the round?
Click to expand...

Ox tails. Real talk. Let them cook in your stew for about 12 hours and you will not be disappointed. The only thing about ox tails is that they are surprisingly expensive.
 
#17
#17
Jax_Vol said:
I thought this was a thread about my prom date
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LOL

Slydell said:
Are you using horse, uh, I mean beef from Walmart? :p
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Actually it was alligator, which explains the chewiness. :)

No, honestly it was just regular stew meat from the local Kroger.

Rasputin_Vol said:
Ox tails. Real talk. Let them cook in your stew for about 12 hours and you will not be disappointed. The only thing about ox tails is that they are surprisingly expensive.
Click to expand...

Interesting. Where would you even get Ox tail around here?

You all will cringe when I tell you that I bought the "beef stew kit" and then just bought the stew meat seperate:disappointed:. Overall flavor was really good but they put the tiniest dehydrated potato pieces in there that you could possibly imagine. Seriously, this stuff could have been super good with fresh veggies in it. Thickening the broth with a bit of flour sounds like an excellent idea also, like you mentioned Volunteer Kirby.

After looking at some online recipes a lot of them call for beef bouillon cubes which isn't too much different from the seasoning packet from ramen noodles, perhaps just less salty.
The Lady and Sons Beef Vegetable Soup Recipe : Paula Deen : Recipes : Food Network
 
#18
#18
coug said:
LOL



Actually it was alligator, which explains the chewiness. :)

No, honestly it was just regular stew meat from the local Kroger.



Interesting. Where would you even get Ox tail around here?
Click to expand...

Go to Kroger and ask for cow tail, it's not really from an "ox"
 
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