When you buy beef stew from the store, its incredibly greasy, ?

Question

However, the beef is soft and chewy. When you buy stew beef to make your own beef stew the meat is tough. Does someone know why?

Is it a different type of beef? Or do I cook it wrong?

Answer 1

If you ask for a stewing beef then you will get tough meat. Its always better to buy a more expensive cut of meat.

Answer 2

You're not cooking your stew long enough to get the meat tender. And the store isn't bothering to skim the excess fat off the top.

Try this excellent recipe.  Just follow the directions and do what it says, and you'll have tender beef.

Parker’s Beef Stew

2½ lb. good quality chuck beef, cut into 1½” cubes

1 (750-ml bottle) good red wine (Cab sauv or other)

2 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 lb. white mushrooms, stems discarded and cut in 1/2

1 lb. small potatoes, halved or quartered

1 Tbsp. minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 Tbsp.s Worcestershire sauce

1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.

The next day, preheat the oven to 300º F.

Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

--Ina Garten

Answer 3

The beef that comes inside the store bought stew , is usually made out of grown beef , into a small balls. When you by stewed beef, it takes a long time to get it done.., but ....it is very good if you can get it tender.

Answer 4

you rush the meat... Put your beef stew in the crock pot to cook it.  slow cooking the meat makes it tender.  

I have an excellent crock pot.. i put my meat in, and about 5 hours later, it is falling apart.  

the slow cook the meat for the canned stew.. that is why it is so soft and tender.  

don't rush beef of anykind.  will always make it tough.

Answer 5

i always put mine in the crock pot on low and leave it on all day (8-10 hours)it is so tender when it's done it will just melt in your mouth

Answer 6

Ask for stewing steak or chuck steak.

Stew.

Brown the beef in a fry pan in a little oil, in batches and transfer to a heavy based pot. (preferably)

Fry off the onions and garlic and deglaze the fry pan with a little water.

Add the onions and garlic to the meat.

If the soup mix is powdered sprinkle over meat and onions and stir to combine.

Stir in more water until in covers the meat completely.

Add seasonings, S&P, Worcestershire sauce and bring to the boil.

Reduce and simmer for 45 minutes, on the lowest heat on an element.

Check water level and stir from time to time

Add carrots celery and chopped potatoes and crushed tomatoes and juice.

You may need to top up the level of water and stir to combine.

Bring to the boil and simmer gently for about 20-30 minutes, or until the potatoes and carrots are cooked.

Check seasonings once again, and if necessary thicken.

Serve.

(You could put everything into a casserole dish and cook in oven, but I prefer stove top)

I omit the potatoes so I can boil and mash, to mop up the gravy.

Answer 7

I guess it just because it's a bigger piece of meat.  Try to tenderize it before you cook.