I hate chunky beef stew so much that I’m just going to say it. I know it might be controversial.
Because as a child I was served too many pot roasts with dry meat and soggy vegetables (sorry Mom!). Unfortunately beef stew became associated with bad food and was put in the “hard pass” recipe group for a long time.
Happy to say we found a solution! The ingredients in my Stove Top Beef Stew are not only easy to eat with a spoon (don’t use knives, pot roast!), but they also melt in your mouth. This beef stew is more like a gravy with beef and vegetables that you can pour over a bowl of creamy mashed potatoes.
Get ready to swap out your old beef stew recipe for this one, which is cooked on the stove instead of in the oven!
As a busy home cook trying to put dinner on the table quickly, stew often seems like an easy, hearty meal option. Just toss meat and veggies in a pot, let it simmer, and dinner is ready, right? If only it were that simple! More often than not, I end up with chewy, flavorless beef chunks in lackluster broth However, I recently discovered the secrets professional chefs use to transform tough stew meat into fork-tender perfection Read on to learn how long you really need to cook beef stew meat to make it tender.
Why Beef Stew Meat Tends to be Tough
To understand how to fix it, let’s first look at why stew meat usually turns out chewy and dry:
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It’s typically cut from less tender areas like the shoulder or round.
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Cubed shape leads to more moisture loss
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Browning too quickly at high heat toughens the meat.
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Not simmering long enough prevents collagen from breaking down.
But there are techniques you can use to overcome these hurdles for tender meat every time. Keep reading to learn how.
Keys to Tenderizing Beef Stew Meat
For guaranteed tender beef stew, focus on these keys:
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Start with well-marbled chunks from the chuck or shoulder.
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Brown properly at a high temperature.
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Cook low and slow to break down collagen.
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Add ingredients that aid tenderizing.
Now let’s look at how to implement each key for amazing results.
Selecting the Right Cut of Meat
Opt for well-marbled chuck roast or stew meat rather than super lean cuts like round or loin. Marbling provides crucial moisture and flavor. Cubed chuck also has more connective tissue that melts into tender gelatin when stewed.
Mastering the Browning Process
Browning builds deep flavor. But stew meat tends to release moisture when crowded in the pot. Here’s the secret:
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Pat meat dry before searing.
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Use a very hot Dutch oven with olive oil.
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Brown in batches without crowding.
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Don’t stir initially so the meat can properly sear.
Taking the time to brown properly prevents the meat from steaming and toughening.
Determining the Optimal Simmering Time
Once browned, the meat needs to gently simmer to break down collagen. Here are general guidelines:
- Stew meat chunks: At least 1 1/2 hours
- Boneless beef chuck roast: 2-3 hours
- Bone-in chuck roast: 3-4 hours
For a classic beef stew with 1-inch chunks, simmer for at least 2 hours for tender meat.
Adding Stew-Tenderizing Ingredients
Incorporate ingredients that aid the tenderizing process:
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Acidic liquids like wine, vinegar, or tomato paste help tenderize meat.
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Dairy ingredients like milk help break down collagen.
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Gelatinous cuts like oxtail or short ribs add body.
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Aromatics and seasonings lend flavor as the meat cooks.
Step-by-Step Instructions for Tender Stew
Follow this process for guaranteed tender results:
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Dry meat thoroughly and cut into 1-inch chunks.
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Heat oil in a Dutch oven over high heat. Brown meat in batches without crowding.
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Add aromatics like onions, garlic, carrots. Cook 2 minutes.
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Deglaze pot with wine or broth. Scrape up browned bits.
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Add tomatoes, milk, and seasonings. Bring to a boil.
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Reduce heat to low. Simmer covered for at least 2 hours, until meat is fork-tender.
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Add vegetables and simmer until veggies are tender, 15-45 minutes.
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Adjust seasoning and serve stew hot.
Let those meat chunks bathe in flavorful liquid for hours, and you’ll be rewarded with incredible tenderness!
Troubleshooting Tough Stew Meat
Follow these tips if your beef stew still turns out tough and chewy:
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Simmer longer, checking every 30 minutes after 2 hours.
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Cut meat into smaller 3/4-inch pieces to reduce cooking time.
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Use a more marbled, collagen-rich cut like chuck shoulder.
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Avoid stirring too frequently to prevent meat from tightening.
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Slice meat against the grain after cooking for tenderness.
With practice, you’ll be able to perfect the art of tender beef stew!
Cooking Stew in a Slow Cooker or Pressure Cooker
For an even easier approach, use a slow cooker or pressure cooker. Here are approximate cook times:
Slow cooker:
- Low setting: 8-10 hours
- High setting: 4-6 hours
Pressure cooker:
- High pressure: 25-35 minutes
- Natural pressure release
The key is allowing enough time for the collagen to fully break down.
More Tips for Hearty, Tender Beef Stew
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Chilling and skimming fat after cooking improves flavor.
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Letting the stew sit overnight helps meat reabsorb liquid.
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Add peas, corn, or greens right before serving to avoid overcooking.
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Fresh parsley or thyme adds brightness and flavor.
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serve stew over mashed potatoes, rice, or crusty bread.
Do I Have to Brown the Meat for Beef Stew?
Of course, if you were making beef stew with big chunks of roast, you would want to brown them first before simmering or braising them. But because the beef in this recipe is cut so small, all you have to do is sauté the vegetables in the Dutch oven before baking it.
One less step, FTW!
Do You Simmer Beef Stew With the Lid ON or OFF?
Take off the lid after two hours and let the food cook slowly for another one and a half hours, or until the meat is soft and the sauce has thickened. Again, we’re going for a gravy-ish consistency.
Simmering the stew with the lid ON allows the connective tissues in the beef to break down. Taking off the lid and continuing to simmer with it off lets the beef finish cooking down and makes the broth thicker.
In the last step, stir in the frozen peas and heat the stew until it’s hot. Serve the beef stew over mashed potatoes. While making it yourself is great (try adding sour cream to your favorite recipe—it changes everything!), many store-bought options, like Simply Potatoes, are also very tasty and easy to use.
How To Make Beef Soft & Tender | Tough Stewing Meat Made Soft
Can you cook beef stew overnight?
These cuts contain higher levels of collagen, which will break down during cooking. Marinating your beef stew meat overnight in a flavorful liquid, such as red wine, beef broth, or a mixture of soy sauce and spices, will enhance its taste and tenderize it further. The acids and enzymes in the marinade help break down the collagen.
How long does it take to cook beef stew meat?
The cooking time for beef stew meat can vary depending on the size and tenderness of the meat. As a general guideline, it usually takes about **2-3 hours** of simmering on low heat to achieve tender and
How long do you cook a beef stew in a crock pot?
Place the meat in the pot and brown it on all sides. This adds flavor and helps create a rich, deep-colored stew. Once the meat is browned, pour in the reserved marinade and enough liquid (such as beef broth or water) to cover the meat. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2-3 hours.
How do you make a tender beef stew?
Place the seared meat in a Dutch oven or heavy-bottomed pot, add liquid (such as beef broth, red wine, or water), and bring to a boil. Indulge in the delectable flavors of a hearty beef stew, where tender morsels of meat melt in your mouth. However, achieving that perfect tenderness can sometimes be a culinary conundrum. Fear not, dear home chefs!