I have tried using chuck, round (both top and bottom) and cannot obtain this level of satisfaction.
How is this accomplished, the redish-pink hue of thoroughly cooked stewed meat?
Hey Red, this recent thread should help you get started: http://www.cheftalk.com/t/79175/beef-stew-why-do-i-have-dry-meat
ayup. been there, burnt that.
now-a-days I don't do the flour dredge. especially if the meat has some marbling I want to render out and yet still get a decent browning. frankly, I've not noticed any big down side to no flour dredging on the beef....
cooking for two (ie small batches) I start with a bit of oil in the pan, brown off the meat, remove, add some flour to (basically) make a roux, and brown it.
. . . if I don't have any "secret ingredient" in the freezer - that being....when I have the time I'll make up two sticks of butter and flour into a roux and freeze it at the blonde stage.... lop off one-to-many tablespoons as needed . . . .
with bigger batches perhaps one could sort out the chunks and save a last batch for dredging. that way the flour does not have too long to go....?
I'm not sure the color of the meat is what you really should be after when stewing. It's not as if a stewed meat is somehow magically medium rare inside in some applications. It is cooked low and slow for hours until none of the meat is even resembling "well done" but is cooked well past it. You might be falling victim to photography that shows meat that is cooked medium in a stew. If that is the case, know that they are simply playing tricks.. searing some meat to a perfect medium, and then presenting that along side a "stew" as if it were the most luscious tender stew meat possible.
If that is not what you mean, then I might suggest the pink meats that are stewed had sodium nitrites added to them as a preservative. That will result in a pinker meat color.
Hm. Stewed meat always has been heated long enough that no red or pink should be visible from the myoglobin in the meat. Perhaps you had something that has been cured before stewing? A nitrite cure will give that color to meat. I know some local German dishes that work that way.
EDIT: Hem, well. Eastshores said it before me. Should read all the posts before answering :D
Smoking is another form of curing. Nitric acid from the smoke permeates the meat and draws moisture out. It can only go in so far at that temp, thus the smoke ring. Same stuff
I didn't mean to!! I will go back to .. umm.. fish.. yep fish! Fish is the new challenge! I won't science anything anymore..
Isn't there another chemical applied to meat that keeps it looking fresh? Like when you buy a package of ground beef that has the typical red, raw beef color on the outside, but is browner on the inside?
carbon monoxide will keep the exterior bright red and pretty. there's a lot of debate about whether it should be allowed, but it is allowed at this point.
the "brown inside" thing is a 'natural' event -
but the usda link broke; they changed their structure sometime back.