Stewing Beef

Caribbean, African, French or Canadian – whatever the cultural flavour, Stew makes for delicious one-pot dinners. Slow simmer on stove-top, or in the oven or slow cooker.
Stewing Beef

  1. Cut meat from bone into cubes if necessary. Coat beef with a mixture of flour, salt and pepper; shake off excess flour. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired.
  2. Add enough liquid, such as broth, tomato juice or red wine, to just cover beef.
  3. Simmer, covered tightly, in 325°F (160°C) oven or on stove top for at least 1 hour or until fork-tender. Add chunks of vegetables and cook for 30 minutes longer or until vegetables are tender.

COOK’S NOTES

  • Lightly coating the beef cubes with flour before cooking is optional but it can increase the amount of browning and helps to thicken the broth.
  • Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause meat to steam rather than brown.

Source: Canada Beef Inc.