beef stew timing- stove-top vs. oven
- East Point Cook Mar 15, 2005 07:54 AM
I have a recipe that says to cook the beef stew 1 1/2-2 hours on low on the stove top. What's the equivalent in the oven? I would rather do it that way.
Probably could try 1 1/2 to 2 hrs at 350. Stew should cook it till the meat is tender. The time is not so important. The point is always to check for doneness every so often.
Low & slow produces the best flavor. I would not cook it at anything over 300 degrees. Different cows require different cooking times...better to go with your taste than the clock. Start checking the meat for tenderness at 1-1/2 hours then every 20 minutes or so until the meat is very tender.
I recently made a beef stew from "the Cook's Bible." The recipe calls for 2 hours at 200 degrees. At that point, the vegetables were underdone; it ended up needing another hour.
The timing difference won't be great because as someone else has already noted, you don't want to cook it at high heat in any event.
If, in general, you want to be able to make things like stews quickly, get a pressure cooker. I don't think the results are as a good but they will be a lot better than trying to speed up the process by simply rapidly boiling the stew at regular atmospheric pressure (which is what a 350F oven will do.)