Cooking methods

Stewing

Stewing is a way of cooking beef using liquids. Stewing is a great method for bringing out flavor (put a little salt in the liquid to help this process along).

When you stew meat, all the meat is completely covered in liquid.

What's the difference between a stew and a pot roast? For a stew, you cut the beef into pieces; for a pot roast, you use one piece of meat, sometimes tied in twine to help it hold its shape.

Stewing Instructions

1) Cut approximately 2 lbs. of Laura's Lean Beef into one-inch cubes. Season with salt and pepper.

2) Dust meat in flour and brown at high heat with a small amount of oil, just a few pieces at a time. When all of the meat is cooked, remove it and let it drain on a paper towel.

3) Put meat and vegetables (onions, carrots, potatoes, etc.) in a big pot and cover with liquid. Half of the liquid should be water. The other half can be wine, stewed tomatoes, or broth.

4) Cook the stew at a simmer -- do not boil. Stews take 3-4 hours to cook. They are great Sunday meals that last well into the week.

5) Add some herbs for flavoring -- bay leaves, plus whatever else you like -- thyme, rosemary, oregano, etc. -- in the last half hour of cooking.

Cuts for Stewing
Top Round Roast
Eye of Round Roast
Sirloin Tip Round Roast

Tip: If you are a busy person who wants an easy, tasty and wholesome meal, you can stew meat in a crock-pot. The instructions are as follows:

1) Sear diced meat. For roasts, it is best to sear in a sauté pan to lock in flavor.

2) Place meat in crock-pot with your favorite vegetables, seasonings and other ingredients.

3) Cook slow under low heat all day (appx. 8 hours). You can cook while at work or play!

For a great stew recipe, please see Laura's Savory Beef Stew in the recipe section.