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beef stew drama!

chelleyd01 Oct 29, 2007 02:26 PM

I dredged stew beef in seasoned flour, browned it in a mix of veg oil and bacon drippings and added it to a pot with a can of beef consomme, some wine, salt and pepper. It cooked for several hours on Friday evening and then it went into the fridge until today. It has heated thoroughly and some of the meat is well...chewy. Can I do something to it other than let it simmer a few more hours to achieve tenderness? (My other won't touch an onion or a cooked carrot for 10 county miles, hence the meat and gravy only).

Thanks hounds...

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  1. monavano RE: chelleyd01 Oct 29, 2007 02:38 PM

    How did you cook it on Friday? Oven/stoveop?
    I wonder if you didn't get it hot enough. Obviously the collagen hasn't broken down yet, so you'll have to simmer it on the stove top for a while longer. It shouldn't take too much more time.

    www.hounstoothgourmet.com

    1. yayadave RE: chelleyd01 Oct 29, 2007 02:51 PM

      I wonder if you could take just a piece of stew meat and put it in the microwave just on the chance that nukin' it might tenderize it. Of course, it may turn into tire tread, too.

      1. h
        hungry_pangolin RE: chelleyd01 Oct 29, 2007 03:24 PM

        Having not been there, I find it difficult to guess, but.... (1) did you trim all the silver skin, if there was any? (2) did you cook it at a low temperature (too hot for too long might cause it to seize up)? (3) did it stay moist through the cooking? These are just guesses. Sorry. I think that you're doomed to further simmering. I would microwave the meat; I doubt, given the nature of the heating, that it help the texture.

        EDIT: It should have read that I would *not* microwave the meat.

        1. sweeterpea RE: chelleyd01 Oct 29, 2007 03:53 PM

          The "chewiness" depends on what kind of meat it is, I would simmer it longer. When I do beef stew, it probably simmers for 6 hours in total from start to finish.

          1. c
            chococat RE: chelleyd01 Oct 29, 2007 04:09 PM

            If you cooked the meat at a full boil, you're out of luck. The key to tenderizing cuts of meat with lots of connective tissue is to keep the temperature low. Vigorous boiling actually causes the meat to toughen up.

            1. chelleyd01 RE: chelleyd01 Oct 29, 2007 05:04 PM

              thanks guys....I simmered the stew with my asbestos mat under it for the last 2 hours...and it is soft as butter. I guess I just didnt give it long enough the first time around.

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                Oh Robin RE: chelleyd01 Nov 1, 2007 08:45 AM

                Next time try a crock pot. No shame in it! :)

                1 Reply
                1. re: Oh Robin
                  chelleyd01 RE: Oh Robin Nov 1, 2007 11:53 AM

                  I crock all the time...I just happened to actually be staying at home during the cooking process so I went stove. I <3 my crock pot.

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