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Accidentally bought lean stewing beef

acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
in Recipes
I accidentally bought lean stewing beef. I never get good results stewing this because it stays tough and gnarly. Any ideas on how to use this ingredient?

I was maybe thinking of dutch split pea soup instead of the pork the recipe calls for because it cooks long and slow.

https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011

Other ideas welcome, as well as tips on how to cook a cut like this. Or should I just try to find a dog owner among my acquaintances.

Replies

  • lx1xlx1x Posts: 3,135Member Member Posts: 3,135Member Member
    Pressure cook it.. it'll soften up.
  • acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.
  • crazyravrcrazyravr Posts: 5,806Member Member Posts: 5,806Member Member
    acpgee wrote: »
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.

    Slow long braise. Just like you do with lamb. Make a beef randang.
  • earlnabbyearlnabby Posts: 7,084Member Member Posts: 7,084Member Member
    acpgee wrote: »
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.

    Do you have a casserole/dutch oven or other oven safe covered dish? Turn your regular oven into a slow cooker. Use any slow cooker recipe and proceed as normal. The oven equivalent of low is 200° and high is 300°

    Here is my Irish Beef Stew in keeping with the season. You can substitute potatoes for the turnips if you want. Just throw everything together and cook on low about 8 hours

    1 lb(s), Carrots - Raw, sliced
    1 cup, chopped, Onions - Raw, chopped
    2.00 cloves, Garlic - Raw, minced
    2 cup(s), Beef Broth
    1 container (10 tbsp ea.), Tomato Paste
    11.20 fl oz Guinness Stout (330 mL), Draught Bottle 330ml (11.2 oz)
    0.60 kg(s), Turnips - Raw, cut into chunks
    21 oz, Beef Stew meat

    If the juices need thickening at the end, mix and stir in:
    1 tbsp(s), Water
    1 tbsp(s), Cornstarch
  • acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
    Wow. Eight hours. Does not searing the meat first aid softening too?
  • acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
    crazyravr wrote: »
    acpgee wrote: »
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.

    Slow long braise. Just like you do with lamb. Make a beef randang.

    For beef rendang I prefer a well marbled cut, actually.

  • cheryldumaischeryldumais Posts: 1,347Member Member Posts: 1,347Member Member
    I brown it then I make beef barley soup with it. Leave it simmering for several hours. Once it's soft enough I cut it into smaller pieces for the soup. I usually get about 6 to 8 servings depending on the amount of beef and consommé I use.
  • crazyravrcrazyravr Posts: 5,806Member Member Posts: 5,806Member Member
    acpgee wrote: »
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.

    Also wanted to add.... the IP is WELL worth its money.
  • kodiakkekodiakke Posts: 352Member Member Posts: 352Member Member
    I love stew beef, you just need the time to break it down. I agree that the IP is worth the money for what it does to those cuts. It's become one of the most-used tools in my kitchen. But in the meantime, an oven-safe pot, casserole dish, or Dutch oven is the way to go.
  • lynn_glenmontlynn_glenmont Posts: 5,770Member Member Posts: 5,770Member Member
    Long, slow, in liquid.
  • acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
    I've had the beef and guiness stew on for about 4 hours now with liquid measuring at a temperature of 93C. Hoping it will be edible in 2 hours.
  • Steph38878Steph38878 Posts: 957Member, Premium Member Posts: 957Member, Premium Member
    crazyravr wrote: »
    acpgee wrote: »
    Unfortunately I don't own a pressure cooker, instant pot or slow cooker.

    Also wanted to add.... the IP is WELL worth its money.


    Yes! Totally agree!
  • pacsnc6pacsnc6 Posts: 172Member Member Posts: 172Member Member
    I cook stewing beef in a barbecue sauce on low heat for about an hour. Usually comes out very tender. I brown the meat with a little onion then add the barbecue sauce, turn to low heat, and let it cook.
    edited March 13
  • acpgeeacpgee Posts: 3,088Member Member Posts: 3,088Member Member
    Thanks everyone. I usually have better success with marbled stewing beef, but this was the first time I got a decent result with lean stewing beef. Though I do think that marbled stewing beef is more flavourful.

    I am too cheap to have the oven on for 6 hours and cooked the beef and guiness stew on top of the stove keeping the temperature of the braising liquid at a steady 93 degrees celsius which is about the same as the low setting of a slow cooker. This is the most careful temperature monitoring I've done and I think that made a difference.
  • Theo166Theo166 Posts: 2,281Member Member Posts: 2,281Member Member
    If it's tough, you probably aren't cooking it long enough.
    Go low and slow, like all day in the slow cooker.
    It also helps is you slice up the stewing beef into smaller cubes.
  • aokoyeaokoye Posts: 1,494Member Member Posts: 1,494Member Member
    I'm four days late, but this recipe for Austrian goulash is really good. I typically use beef chuck when I make it.
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