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Why can't I make beef stew |
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#1 |
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Forum Member
Join Date: Feb 2008
Posts: 712
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Why can't I make beef stew
I am about to give up.. everytime i try any stew recipie my meat goes like leather and I cant chew it!!!! i want it soft and melt in the mouth. I buy stewing steak, i fry it first but it ends up in shrivelled up little chunks!!!
Please help. I have done some research but I am doing everything right! |
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#2 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Try Shin of Beef, always works for me. What temperature are you cooking it at and for how long?
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#3 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I only ever make stew using the leftover meat from a joint of beef .... along with the juices from the bottom of the roasting pan.
I dont think i would buy beef specially for it. |
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#4 |
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Forum Member
Join Date: Jun 2005
Posts: 9,215
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My meat used to end up tough too.
However, I've learned that the longer it cooks, the better. So now my beef stew is in the oven for at least three hours (on around 160c) and the beef ends up beautifully tender. |
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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I can only think you're not cooking it for long enough. Long and slow will tenderise any meat. I have even done it overnight on the lowest temperature.
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#6 |
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Forum Member
Join Date: Feb 2004
Posts: 2,593
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Try Delia's recipe (leave out the croutons) http://www.deliaonline.com/recipes/b...r,1204,RC.html
The secrets are in the browning rather than frying the meat, the slow cooking at a low temperature and the beer helps soften the meat too. Make sure the lid of the casserole fits well or use foil to seal the moisture in during cooking. |
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#7 |
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Forum Member
Join Date: Apr 2006
Posts: 145
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I don't fry mine first but put it in the slow cooker all day or overnight and it always ends up tender.
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#8 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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chewy meat is because its cooked at too high a temperature and for too long. More pricisely too long at that temperature.
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#9 |
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Forum Member
Join Date: May 2006
Location: 23 miles outside nowhere
Posts: 5,624
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my stepmum makes hers in a pot like soup! and its delish!
She gets the meat, puts it straight into the pan with water and an oxo cube. Adds carrot, onion, then simmers away for a few hours. I think she adds some Bisto at the end to thicken the gravy up
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#10 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Like indianwells, I cook mine overnight, but I do mine in a slow cooker. A minimum of 12 hours. I usually add carrots, swede, baby onions and mixed herbs along with Touch Of Taste beef stock and lots of water. After about 12 hours I then turn the heat up to high and add some xanthan gum to thicken. Not ever had chewy beef with that recipe.
Good luck! |
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#11 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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Yep cooking at a low temparature for a long time is the secret to good beef stew, I also seal the meat and coat in flour before adding to the pot.
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#12 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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Quote:
Yep cooking at a low temparature for a long time is the secret to good beef stew, I also seal the meat and coat in flour before adding to the pot.
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#13 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Either 20 minutes in a pressure cooker on high - or 5 hours in a slow cooker.
The only trouble with the slow cooker is that all the vegetables taste the same by the time they get to the plate. You can wrap them up in foil parcels then combine at the end to avoid this effect.
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#14 |
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Forum Member
Join Date: Nov 2003
Location: London
Posts: 24,469
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Things to try are cutting the meat into much bigger pieces, coating in seasoned flour and then searing until brown and caramelised in a mixture of HOT oil and butter, only frying a few pieces at a time so as not to overcrowd the pan. If the fat is not hot enough or the pan is too full, the lower temperature causes the meat to give out its juices and it starts to stew at the wrong time, making it tougher.
Once the meat is all browned put in a casserole with whatever else you are using - onions, carrots, celery etc as well as stock and/or red wine. Then put on a tightly fitting lid and cook long and slow or use a slow cooker. You can do it without the pre browning but I personally think the caramelisation makes the meat and the liquid much tastier and a nicer colour. |
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#15 |
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Forum Member
Join Date: May 2008
Posts: 301
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You're almost certainly cooking it too hot. I'd never go above gas mark 3 for one in the oven.
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#16 |
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Inactive Member
Join Date: Jul 2008
Location: The Little Village
Posts: 3,984
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Quote:
You're almost certainly cooking it too hot. I'd never go above gas mark 3 for one in the oven.
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#17 |
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Inactive Member
Join Date: Jul 2008
Location: The Little Village
Posts: 3,984
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We mainly use shin of beef.
It needs to be cooked slowly over a slow heat for a good stew, or slowing in a low heat oven for a casserole. |
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#18 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
We mainly use shin of beef.
It needs to be cooked slowly over a slow heat for a good stew, or slowing in a low heat oven for a casserole.
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#19 |
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Forum Member
Join Date: Jul 2008
Posts: 3,655
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Low heat, shin is tastiest but I often use rib or round steak too, stew should only simmer. A stew boiled is a stew spoiled. Does anyone else throw some little mince meatballs in too? Just squish up raw mince into a ball shape and put it in with the rest of the beef, its lovely, my OH prefers the meatballs to the meat
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#20 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
We mainly use shin of beef.
It needs to be cooked slowly over a slow heat for a good stew, or slowing in a low heat oven for a casserole. |
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#21 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Well i didn't realise stews and casseroles were even different things. So what is it that my slow cookers makes? Cant be both if their different.
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#22 |
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Forum Member
Join Date: Feb 2008
Posts: 712
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thanks everyone.. i think i cooked it too high then!
i put it in the oven at 200 for an hour.. i will give it another go next week. |
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#23 |
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Forum Member
Join Date: Jan 2008
Location: Belfast, OWC
Posts: 502
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Quote:
my stepmum makes hers in a pot like soup! and its delish!
She gets the meat, puts it straight into the pan with water and an oxo cube. Adds carrot, onion, then simmers away for a few hours. I think she adds some Bisto at the end to thicken the gravy up ![]() |
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#24 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Quote:
Well i didn't realise stews and casseroles were even different things. So what is it that my slow cookers makes? Cant be both if their different.
My slow cooker is an earthenware pot with a lid - so I suppose it officially counts as a casserole dish?? I've never really noticed much difference between things slowly cooked on the hob and those done in the oven. Except of course for Lancashire hotpot where you need to remove the cover in the oven to brown the bacon and potatoes on top of the dish. Plus of course, casseroles are posh and stews are common.
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#25 |
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Forum Member
Join Date: Dec 2006
Posts: 1,400
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I agree that once you have browned the floured and seasoned meat, onions and chunky root vegetables add some stock*, a glass of red wine, a couple of bay leaves and put it in the oven in a sealed dish. I put foil over the top, then put the lid on so that it really 'stews' in the lovely juices. Cook on a low heat (150 electric) for at least 3 hours.
A tablespoon of barley added half way through goes very well with beef. For a delicious depth of flavour for the grave add half a teaspoon of good old fashioned gravy salt - I use nothing else for gravy making, granules, Bisto, whatever just don't compare for taste. To make a real meal of it, transfer the dish to the hob (if its suitable) and add dumplings or make a cobbler with shortcrust pastry which can be done in the oven if the dish can't go on the hob. *To make some great beef stock, buy some lean mince, add carrots, onions, red wine, celery, plenty of seasoning and a pinch of herbs - thyme, rosemary etc. with 2 pints of water and cook slowly on the hob or in the oven for a couple of hours. Drain the stock and this will freeze well, in batches which you can use as and when. You can also use the mince for another dish. If I need a quick stock, Knorr cubes are very good - tasty without being too overpowering. |
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