This classic French beef stew is the ultimate cold weather comfort food. The meat melts in your mouth after a few hours in the oven, and a rich wine sauce covers it.
Over 4,000 people have given this classic French beef stew 5 stars, making it my most popular recipe of all time. It is the ultimate cold weather comfort food. The beef is seared in a hot pan and then slowly cooked with onions and garlic in a rich wine-based broth. After being in the oven for a few hours, the meat is melt-in-your-mouth tender and covered in a sauce that tastes great. It takes a few hours to make, but the recipe is mostly hands-off. You can make it a day or two ahead of time; the taste gets better as it sits.
London broil is a surprisingly versatile cut of beef that can be used in a variety of dishes. Many people wonder if it can be used to make a delicious beef stew. The short answer is yes, London broil can absolutely be used for beef stew with great results as long as you follow some simple tips.
What is London Broil?
London broil refers to a thick flank steak, usually cut from the bottom round or top round of beef. It’s a lean, tough cut that benefits from marinating before being grilled or broiled to high heat. When cooked with dry heat like grilling or broiling, the meat develops a nice char while becoming tender.
London broil is not an inherently stewing cut of meat. Cuts typically used for stew include chuck roast brisket and short ribs. These cuts come from parts of the cow that get more use, making the meat tough with plenty of collagen. The long cooking time breaks this down into rich, tender stew.
Can You Make Stew with London Broil?
While London broil isn’t a traditional stewing cut, it can still make an excellent beef stew with a few special considerations. The leanness of London broil means it can become dry and stringy if overcooked. But when treated right, it contributes a wonderful beefy depth.
The key is slow cooking the London broil to tenderize it without going overboard. Browning the meat first seals in juices. Then, gentle simmering over several hours delivers meat that’s fall-apart tender.
Tips for Using London Broil in Beef Stew
Follow these tips to make a meltingly tender London broil beef stew:
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Cut into 1-inch chunks – Cutting the meat into small, uniform pieces encourages even cooking.
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Marinate overnight – A marinade tenderizes and infuses flavor. Try oil, vinegar, garlic, herbs and spices.
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Brown the meat – Searing the pieces in batches caramelizes the exterior and locks in moisture.
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Simmer gently – Cook the stew at a gentle bubble over low heat for 3-4 hours The liquid should tremble, not boil
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Skim fat – Use a spoon to skim off any fat that rises to the surface while simmering. This keeps the stew lean.
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Add veggies near end – Wait to add more delicate veggies like peas and carrots in the last 30 minutes so they don’t overcook.
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Check for doneness – Test larger meat pieces with a fork to ensure they’re fully tender before serving.
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Let rest before serving – Turn off heat and let the stew rest for 10-15 minutes to allow flavors to meld.
Best Stew Cuts to Use with London Broil
To replicate the rich, gelatinous texture of traditional beef stew, consider mixing London broil with other stewing cuts:
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Chuck roast – This well-marbled cut stays tender and juicy.
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Short ribs – Imparts beefy flavor and luscious collagen.
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Oxtail – Adds supreme richness when stewed off the bone.
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Brisket – Gets incredibly tender after long cooking.
Aim for a mix of half London broil and half traditional stewing cuts for the ideal balance of lean meat and rich, tender collagen.
Final Tips for London Broil Stew
A few final tips for making the most of London broil in your next beef stew:
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Boost flavor with tomato paste, red wine, Worcestershire sauce, or beef broth.
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Drop in a bay leaf, thyme, and peppercorns to infuse herbal notes.
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To thicken, whisk in a bit of flour once stew is done cooking.
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Garnish with fresh parsley or green onions right before serving.
The verdict? While it’s an unexpected choice, London broil can make a delicious beef stew with proper preparation. Follow these tips for tender, fall-apart meat and rich gravy in every spoonful.
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FAQ
Is London broil good for stewing?
What can you use London broil for?
What cut of meat is best for stew?
Is London broil good for stew?
Flavorful: London broil is known for its rich, beefy flavor that can add a lot of depth to a beef stew. Affordable: Compared to other cuts of meat commonly used for stew, like chuck roast or short ribs, London broil is often cheaper. Easy to find: London broil is a relatively common cut of meat that is widely available at most grocery stores.
How to cut London broil for beef stew?
To cut London broil for stew, it’s best to slice it against the grain into 1-inch thick pieces. This will help the meat cook evenly and become tender. Using London broil for beef stew is viable as it is a flavorful cut of meat that can become tender with slow cooking.
What is London broil?
London broil [ 1] is a cut of beef that comes from the top round, a lean and relatively tough cut of meat. It is typically grilled, broiled, or roasted and is best cooked using high-heat methods to break down the connective tissue and tenderize the meat. London broil is often marinated before cooking to add flavor and help the meat retain moisture.
Is London broil a steak?
A: London broil is a lean cut of meat typically a “flank cut”. If you cannot find London broil in your local grocery store, look for fairly thick cut of flank steak or top round steak. Q: Why did my London Broil turn out tough? A: London broil is a tough, lean cut of meat!