Dry Stew Meat

Discussion in 'Food & Cooking' started by orihara, May 21, 2014.

  1. orihara

    orihara

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    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?
     
  2. michaelga

    michaelga

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    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.
     
  3. teamfat

    teamfat

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

    mjb.
     
  4. foodnfoto

    foodnfoto

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    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. 
     
  5. berndy

    berndy

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    Beef Shank is also great for stews.