How do you cook beef stew meat?

Question

I'm attempting to make my mom's beef vegetable soup recipe. I bought some pre-cut meat cubes from the grocery store... and this might sound dumb, but I have no idea how to cook them!! Do you need a pressure cooker or something?

Answer 1

put it in a crock pot let it simmer

my mouth is releasing my saliva

ms check frying food adds fat to it and makes it taste bland

pressure cooking is the way to go

i gave you a thumbs down

cause you deserved it

HA

Answer 2

Beef Stew





Vegetable oil, for searing

2 1/2 pounds beef chuck, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

2 medium onions, cut into 6ths

5 cloves garlic, crushed

1 tablespoon tomato paste

1/3 cup all-purpose flour, or to cover

10 cups cold water, or chicken or beef broth, homemade or low-sodium canned

6 sprigs parsley

6 sprigs fresh thyme

2 bay leaves

1 1/4 pounds medium red potatoes, quartered

4 medium carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

7 canned whole, peeled tomatoes, lightly crushed

2 to 3 teaspoons red wine vinegar, or to taste

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Answer 3

I always cut them up smaller (if they're kind of big) and brown them on the stove in a pan before I put them in stew.

Why do I get a thumbs down? Browned meat tastes much better than gross boiled meat.

Answer 4

Here's the shortest way to cook it.. HAppy Eating!!

Ingredients:

1 sheet frozen puff pastry, thawed

1 1/2 pound beef cube steak, cut into 1-inch pieces

Salt, pepper

2 tablespoons flour

1/4 cup vegetable oil

14 ounces beef broth

24 ounces canned vegetable soup

Turn this recipe into a puzzle! [click]



Directions:

Position rack in center of oven and heat to 425 degrees. Cut puff pastry into 4-inch rounds (four of them). Arrange rounds on a large cookie sheet. Bake until puffed and golden brown, about 10 minutes. Meanwhile, sprinkle beef pieces with salt and pepper. Toss with flour in a large bowl to coat. Heat oil in a heavy, stovetop-safe casserole (or Dutch oven) over medium-high heat. Add a third of the beef and saute until browned, about 5 minutes. Using a slotted spoon, transfer beef to bowl. Repeat with remaining beef. Add broth to pan or casserole and bring to a simmer, stirring to loosen browned bits on bottom. Return all beef and any accumulated juices to casserole. Add soup and simmer, uncovered, until liquid thickens slightly and beef is tender, about 15 minutes.

Divide stew among four bowls. Top each with a puff-pastry cap.

Answer 5

Oh that's easy. Obviously, you COOK it. Yeah duh. That's how you cook beef stew meat. You cook it.

Answer 6

You can boil it till the meat tenderizes, then add the ingredients as you go. This is how I normally do it.

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Answer 7

Crock pot (slow cooker) is a fail safe method for beef stew.

I usually brown the cubes in a skillet with a little oil, onion and garlic.  Just brown the outside-- then put them in the crock pot with the rest of the ingredients.  If you dont have a crock pot (ask for one for the next gift giving occasion!!) you can use a large stock pot on the stove on low heat.

Stew meat is a tough cut that needs to be cooked for a long time over low heat to become nice and tender.

Good luck!  

Answer 8

brown them in a little olive oil and butter in a skillet. Cook for about 5-10 minutes (depending on how big the cubes are), and make sure you brown all sides. You do not need to cook the meat fully because the meat will continue to cook in the stew.  

Answer 9

For the best flavor, roll each cube in a mixture of flour and garlic salt.  Then sautee in olive oil until brown.  Place in your crock pot with V8 juice or beef juice and cook slowly until tender.  Yum!

Answer 10

I place in the crockpot with bbq sauce (or brown gravy) - potatoes - carrots - celery - onion also go into my crock (all washed, peeled & cut up) as much as you want.

Salt & pepper

Cook all day!