Recipes

[sarahpanda]

What kind of meat did you use for the beef stew?  I don't ever buy the pre-cut type in the package - but instead, buy a chuck roast and cut it into small pieces, flour and brown.  

[Toppers3]

Our store had stew meat on special for this week.

I made stew with it, in my slow cooker.

I browned it first, and then cooked it on low for awhile, and then high.

It came out so tender and flavorful. I added Worcestershire sauce to it, and some of the same ingredients that others of you use, too.

I also decided to do a brown gravy base for it, rather than a tomato-based sauce/gravy, and I liked the taste of it better, for a change.

I like to play around with my recipes when I can, and I liked the way that this one turned out.

I also used a packed of beef stew mix that you can try, kind of like those McCormick flavoring packets, except that this was a local store brand that was on sale. It added some good flavor to it, too. 

I had to add some flour to thicken it. I also added some beef boullion cubes for some added flavor, with a little bit more water, too.

As for the veggies that I used, I added peas, cut up red potatoes, celery, baby carrots, and sliced onion, and mushrooms, and seasonsings to taste. 

I agree that no matter how you make it--what method you use--that slow cooking it will help it to turn out tender.

Or, you can try pressure cooking it too, if you want to do that. 

[LIndaMJ]

When I make beef stew, I buy a package of 2 “beef shanks for soup”; cut the meat off to use and freeze the bones for soup at a later date. The meat is super tender!

[RACALAMB2]

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@Shanus wrote:

I usually make beef stew recipes substituting meatballs for stew meat. 

Yesterday tried it w/ stew meat and after 2 hrs. on low temp in oven (after dredging in flour and browning on stove), the meat was still tough.

What am I doing wrong?

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1. What is low temp for you? 200/300/350 ?

2. Do you have a thermometer inside your oven so you know the real temp inside the oven? 

3. How much meat 1lb- 2lbs etc. 

4. Did you have enough liquid?

5. Did you have a lid on the pot?

I hope this might help you,so next time your stew is tender!