How to Make Stew Meat Tender on the Stove

Stew meat is a tough cut of beef that requires slow cooking to make it tender and enjoyable. However, achieving the desired level of tenderness can be a challenge, especially when using a stove to cook it. Nevertheless, with the right approach and a few tricks, you can make great-tasting stew meat that is soft and succulent.

To begin with, it is essential to choose the right type of beef for your stew. Leaner cuts are not suitable for stews as they tend to become tough when cooked, so avoid cuts like sirloin or round steak. Instead, go for tougher cuts such as chuck, brisket, or shank, which have more connective tissue and fat, making them ideal for slow cooking on the stove. Additionally, prepping your stew meat by cutting it into small pieces and seasoning it with salt and pepper can help to break down the tissue and make it more tender.

Now, let’s move on to the meat of the matter (pun intended). Here are the 10 tips you can follow to ensure that your stew meat comes out tender and juicy every time.

1. Meat selection

Choosing the right cut of meat is the first step towards perfecting your stew. Leaner cuts such as beef round or stew beef are great options. If you prefer a richer and more flavorful stew, you can opt for fattier cuts such as chuck roast or brisket. Make sure to trim off any excess fat or sinew before cooking.

2. Marination

Marinating the meat in an acidic solution overnight can help to break down its fibers and significantly improve tenderness. You can use ingredients such as vinegar, wine, or lemon juice to make a simple marinade.

3. Seasoning

Seasoning the meat with salt and pepper before cooking is an important step that should not be overlooked. It helps to improve flavor and tenderize the meat by drawing out moisture. You can also add herbs and spices to enhance the taste.

4. Searing

Searing the meat in a hot pan before stewing helps to seal in the juices and develop a delicious brown crust. It also adds an extra layer of flavor to your stew.

5. Cooking time

Cooking the meat low and slow is the key to achieving optimum tenderness. Simmering it for several hours in a flavorful liquid breaks down the connective tissues and transforms tough meat into a melt-in-your-mouth delicacy.

6. Liquid

Choosing the right liquid for your stew is just as important as choosing the right meat. Beef broth, chicken broth, or red wine are all great options. You can also use tomato sauce for a richer flavor or coconut milk for a unique twist.

7. Vegetables

Adding vegetables such as carrots, potatoes, onions, and celery to your stew can not only enhance its taste but also add moisture and flavor. Make sure to cut them into uniform pieces to ensure even cooking.

8. Stirring frequency

Stirring the stew occasionally helps to prevent sticking and ensure even cooking. However, stirring too frequently can cause the meat to break apart and become tough. Stir gently and only when necessary.

9. Resting

Allowing the stew to rest for a few minutes before serving helps to redistribute the juices and lock in the flavors. This step is crucial to achieving maximum tenderness in your stew meat.

10. Leftovers

Leftover stew meat can also be tenderized by reheating it in the liquid over low heat until heated through. This allows the meat fibers to further break down and become even more tender.

By following these 10 tips, you can ensure that your stew meat comes out tender, juicy, and bursting with flavor every time. Experiment with different cuts of meat, seasonings, and garnishes to create your perfect stew recipe. Happy cooking!

10 Tips for Tenderizing Stew Meat on the Stove

If you want to achieve tender and succulent stew meat on the stove, there are some easy tips and techniques you should follow. Here are ten tips to help you get started.

1. Choose the Right Cut of Meat

When it comes to making stew, not all cuts of meat are created equal. The best cuts for stewing are typically tougher, fatty cuts that are rich in collagen. Some great options include chuck roast, shoulder roast, and round roast. Avoid leaner cuts like sirloin, which tend to be tougher.

2. Marinate Your Meat Overnight

One of the best ways to tenderize meat is by marinating it overnight in an acidic liquid like vinegar or citrus juice. This helps to break down the tougher muscle fibers and collagen while adding flavor to your stew. You can also add herbs and spices to your marinade for even more flavor.

3. Salt Your Meat Before Cooking

Another simple way to tenderize your stew meat is by salting it before cooking. Salt helps to break down the protein and improves the texture of the meat. Just be sure not to over-salt your meat as it can make it tough and rubbery.

4. Brown Your Meat Before Braising

Browning your meat before braising is a great way to add flavor and texture to your stew. The Maillard reaction that occurs during browning helps to create a rich, savory flavor and also helps to caramelize the natural sugars in the meat.

5. Cook Your Stew Low and Slow

When it comes to cooking stew, low and slow is the way to go. Cooking your stew over low heat for several hours helps to break down the tough fibers in the meat while allowing the flavors to meld together. Don’t rush the cooking process by cooking your stew over high heat as it can make the meat tough and chewy.

6. Add Acidic Ingredients to Your Stew

Adding acidic ingredients like tomatoes, wine, or vinegar to your stew can help to tenderize the meat and add flavor. The acid helps to break down the tough muscle fibers, making the meat more tender and succulent.

7. Use a Meat Tenderizer

If you want to speed up the tenderizing process, you can use a meat tenderizer to break down the tough fibers in the meat. Just be careful not to overuse the tenderizer as it can turn the meat into mush.

8. Don’t Over-Crowd the Pot

When cooking stew, it’s important not to over-crowd the pot. Too much meat in the pot can cause the temperature to drop, which can lead to uneven cooking and tough meat. Cook in batches if necessary or use a larger pot.

9. Let Your Stew Rest Before Serving

After your stew is finished cooking, let it rest for at least 10-15 minutes before serving. This allows the juices to redistribute, making the meat more tender and flavorful.

10. Serve Your Stew with Love

Finally, the best way to ensure your stew meat is tender and delicious is to serve it with love. A meal prepared with care and attention is always more delicious! Enjoy your stew with friends and family and savor each bite.

Types of Stew Meat

Stew meat often comes from tougher cuts of meat that are best cooked slowly to become tender. Some common types of stew meat include beef chuck, round, brisket, and shank, as well as lamb shoulder and pork shoulder. Each type of meat requires a slightly different cooking method to achieve the best results.

Beef Chuck:

Beef chuck is a popular choice for stews because it’s affordable and has a good amount of marbling. The marbling helps to keep the meat moist while it’s cooking. To make beef chuck tender on the stove, start by cutting it into 1-inch cubes. Then season the meat with salt and pepper and dredge it in flour. This helps to thicken the stew as it cooks. Next, heat up some oil in a large Dutch oven or pot. Add the beef and sear it on all sides until it’s browned. Once the beef is seared, remove it from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the beef to the pot and add enough liquid (water, broth, wine) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 2-3 hours until the beef is tender.

Beef Round:

Beef round is a lean cut of meat that’s also quite tough. To make beef round tender on the stove, it’s best to choose a moist heat cooking method like braising. Start by cutting the beef round into 1-inch cubes and seasoning it with salt and pepper. Dredge the meat in flour to help thicken the stew. Then heat up some oil in a Dutch oven or pot and sear the beef on all sides until it’s browned. Remove the beef from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the beef to the pot and add enough liquid (water, broth, wine) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 3-4 hours until the beef is tender.

Beef Brisket:

Beef brisket is a flavorful cut of meat, but it’s also tough. To make beef brisket tender on the stove, it’s best to use a braising or stewing method. Cut the beef brisket into 1-inch cubes and season it with salt and pepper. Dredge the meat in flour to help thicken the stew. Heat up some oil in a Dutch oven or pot and sear the beef on all sides until it’s browned. Remove the beef from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the beef to the pot and add enough liquid (water, broth, or beer) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 4-5 hours until the beef is tender.

Beef Shank:

Beef shank is a tougher cut of meat that’s best cooked low and slow. This cut of meat has a lot of connective tissue and collagen that needs to be cooked down to become tender. To make beef shank tender on the stove, start by seasoning the meat with salt and pepper. Sear the beef shank on all sides in a Dutch oven or pot until it’s browned. Remove the shank from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the beef shank to the pot and add enough liquid (water, broth, or red wine) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 5-6 hours until the beef is tender.

Lamb Shoulder:

Lamb shoulder is a flavorful cut of meat that’s very tender, but it still benefits from a low and slow cooking method. To make lamb shoulder tender on the stove, start by seasoning the meat with salt and pepper. Cut the lamb shoulder into 1-inch cubes and dredge it in flour. Heat up some oil in a Dutch oven or pot and sear the lamb on all sides until it’s browned. Remove the lamb from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the lamb to the pot and add enough liquid (water, broth, or red wine) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 3-4 hours until the lamb is tender.

Pork Shoulder:

Pork shoulder is a great cut of meat for stews because it’s very flavorful and fatty. It’s also quite affordable. To make pork shoulder tender on the stove, start by cutting the meat into 1-inch cubes and seasoning it with salt and pepper. Dredge the meat in flour to help thicken the stew. Heat up some oil in a Dutch oven or pot and sear the pork on all sides until it’s browned. Remove the pork from the pot and set it aside. In the same pot, sauté onions and garlic until they’re soft. Add vegetables like carrots, celery, and potatoes if you like and cook them for a few minutes. Then return the pork to the pot and add enough liquid (water, broth, or beer) to cover the meat. Bring the stew to a simmer and cook it low and slow for at least 4-5 hours until the pork is tender.

Enjoy Your Delicious, Tender Stew Meat!

Now that you have learned how to make your stew meat tender on the stove, it’s time to get cooking! Remember to sear your meat, add enough liquid, and cook it on a lower heat to achieve the perfect tenderness. Don’t forget to season it with your favorite herbs and spices. We hope you enjoy your delicious and tender stew meat. Thanks for reading, and we hope to see you again soon for more cooking tips and recipes!