Why was my beef stew so tough?!
Why was my beef stew so tough?
I made beef stew 4 the first time, I left it cooking an hour, got read y 2 eat it & it was so tough I couldn't even chew it? Am I gona get sick? lol Whut did I do wrong?
Additional Details2 weeks ago
I used beef broth, merlot red wine, & I browned the beef chunks with flor b4 putting them in the pot
Answers:
2 weeks ago
I used beef broth, merlot red wine, & I browned the beef chunks with flor b4 putting them in the pot
You didnt cook the meat long enough. Cook it slowly at a low temperature as in the recipe below:
SLOW COOKER EASY BEEF STEW
1 lb pkg. carrots
2 lbs beef stew meat
2 tsp. salt
12 potatoes, peeled and cut in 1" pieces
2 cans green beans, drained
2 cans peas, drained
2 cans corn
1/2 cup onions, minced
2 pkgs. onion soup mix
water, as desired
Place all ingredients, in order listed into slow cooker and cover with room temperature water.
Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.
Cook the meat at a lower temperature. You probably cooked it on too high a heat.
cook it until the meat is tender
You won't get sick but it didn't cook long enough especially if you use large meaty chunks. Next time, if you want it to cook swiftly , cut the pieces smaller or thinner. If you have a crock pot ; try placing the stew in it during the morning and by dinner it should be nice and tender.
Low and slow! Cook the meat low temperature for a slower time. I usually put a roast beef in the crock pot and cook overnight on low!
was it defrosted properly?Let it simmer till soft
it needed to be cooked alot more make sure you have a cover on it to trap the steam and leave on for 2 1/2 to 3 hours... when you pick it up with the fork it should just want to fall apart that is when your stew is ready ,,, that is why you dont put your vegetables in until the meat is almost cooked..... yumm your making me hungry
cook under a low flame for at least 1.5 hours with cover on. Add vegetables after that. Bring to boil and lower the flame again. Some veggies need more cook than others like potatoes. But a can of peas or beans needs no cook at all so you add them last. .
Before its done, remove some liquid and add flour to it and stir vigorously until it gets a little thick then add it back in. A tablespoon of Gravy Master will give it a nice color, because the flour turns it whitish. A dash of black pepper is good and so is half a cup of red wine.
When I do beef I first brown it well.then I let it cook in broth for at least 2 hr.The biggest thing is don't be in a huge hurry good things come to those who cook.Then proceed with the rest of the stuff.And don't forget to add a little cooking sherry or a little cognac in with the meat as it cooks and that will really add a secret to your success.Good luck next time. You could try a little tenderizer,papaya,pineapple,or just the sprinkle junk in the bottle.
Cook the meat for a longer period of time. at least two hours.
Next time, after it's come to a boil, put a lid on it, stick it in the oven @325 for 2 hours. I guarantee it will melt in your mouth.
The fault may not be yours alone. The meat may not have been cut properly. Too thick of cut for the short time it was cooked. Personally I like low and slow for cooking - Crock Pots. They can be set for hours of cooking. The ingredients sound good. You won't get sick but if you have any left let them simmer for a while or bake them at a low temp - 300 degrees for two hours. Just add some water first.
You have a lot of good answers here. The last time I made stew, I had cut each one in half. Dip in flour, then saute in oil until brown. Then add your water. Cook about 2 1/2 hours.
Then add your veggies and seasonings, herbs. Cook until veggies are done.
It's good with fresh herbs (Italian herbs, bay leaves) & red wine.
TRY DIS
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly