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Dry Stew Meat

post #1 of 5
Thread Starter 
Whenever I make stew meat, it comes out tender, but very dry. I brown it, I set my burner to about 2 (it's an electric stove), and I let it sit for about an hour. The vegetables come out perfect, but what about the meat?
post #2 of 5

Dry meat is over cooked meat.  Plain and simple.

 

You need to lesson the cooking time for the meat you are using, or

You can cut the meat into bigger chunks.

 

Until you have a tried and true recipe I'd suggest using a thermometer, check the meat - record the temp and your observations.

When you hit the best tenderness to taste (dryness) ratio record the temp and then use that as the bases.

 

Also make sure you are using 'stew' meat not just meat cut into small / medium cubes.   The meat has to have a decent amount of fat and more importantly it should have lots of collagen.

 

I'd humbly suggest trying to aim for around 185 if using large cubes of stewing beef.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 5

Seems we recently had a thread on this topic.  Wonder if I can find it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 5

Use pieces of beef chuck for stew. Often recipes call for using round or eye round for pot roast and stew. Bad idea-the meat is too lean and always comes out dry and stringy. 

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www.foodandphoto.com

Liquored up and laquered down,
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post #5 of 5

Beef Shank is also great for stews.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
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