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Jul 17, 2007 02:51 PM

Re-Cooking Meat - Question

We recently invested in a quarter of a grass-fed cow, which has been wonderful. Sunday, I made beef stew with the package of meat that said “stew meat.” I made the stew in the oven the way my mother has been making it forever, but the meat came out tough and chewy. Is there anyway I can pull the meat out of the stew and cook it again to make it softer?

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  1. if you pull it out and put it in the pressure cooker, it should work. Of course you will need to add liquid, and it will dilute the flavor in the meat, but it will be softer.

    1 Reply
    1. re: alex8alot

      If you use some of the stew liquid, it shouldn't reduce the flavor that much.

    2. yeah - why would you pull it out of the stewing liquid? the only problem is that you didn't cook it long enough. meat is variable & sometimes need longer stewing than other times.

      just reheat to low simmer & let it finish cooking. add some water or broth if needed.

      2 Replies
      1. re: evans

        i don't know... I assumed that in the pressure cooker it would be best if the meat were submerged, and I didn't think that there would be a lot of liquid in the stew. bad assumption i guess.

        1. re: evans

          I would not say that is the "only" problem. If the oven temp was over 300 or so it is likely that the structure of the fat/collagen/protein is locked in. Further cooking may somewhat soften the stew meat, but it may not really result in a 'tenderizing".

          I've been served soup that had meat in it that was "dry" becuase of too high an initial cooking temp...

        2. Put the stew on the stove and slow-cook it for a few hours and see if that helps... they also tend to get more tender if you put them in the fridge overnight and then reheat them.

          1. Overcooking meat will dry it out. It may get stringy and disintegrate ("falling apart") but it'll be dry.