Quick Help - Tough Beef Stew
- MMRuth Dec 14, 2007 11:41 AM
I made a beef stew this morning from Lucques - called for boneless beef shortribs but just used beef stew meat from the butcher (no idea of the cut). Cooked it in the oven at 325 for three hours (called for time) and took it out before going out for lunch. Just tasted the meat and it's still tough, with little liquid left. Added a cup of wine and a cup of water and am planning to simmer for a while more - will the meat soften up, do you think?
I think it will get softer. I mean, could it get any tougher? But really, I'm no expert on this but when I've made braises (stews are similar aren't they) the longer I braise the softer it gets.
I usually make a beef stew on the stove top with plenty of liquid in it. Once it is soft (sometimes it takes an hour, sometimes 3 hours) I take off the lid and wait for some of the liquid to evaporate. I do the same with goulash.
Thanks all for the reassurance - it's decent now - not my best - keeping my fingers crossed that my husband doesn't drop the Le Creuset as we walk from Madison Ave. to Park Ave.!
With some cuts, long cooking breaks down the calogen connecting fibers, but leaves long fibers relatively intact. I think the best bet in that case, is to cut those chunks across the grain. More cooking doesn't seem to help.