Quick Answer
Yes, you can absolutely use a London broil for beef stew. London broil refers to a method of cooking as well as a particular cut of beef, usually top round or bottom round roast. These cuts come from the rear leg of the cow. They are lean, affordable, and have great beefy flavor, making them a perfect choice for slow cooking in stews, braises, or pot roasts. The key is to cut the London broil into 1-2 inch chunks before adding it to the stew. This allows the meat to become ultra tender and absorb all the delicious flavors during the long, slow cooking process. As long as you begin with the right cut of meat and prep it properly, using a London broil for beef stew will result in a wonderfully comforting, hearty meal.
Examining the London Broil Cut
London broil refers to both a cooking method as well as a specific cut of beef. As a cooking method, London broil involves broiling flavorful, tougher cuts from the leg or flank until they are browned on the outside but still rare to medium-rare on the inside. This quick cooking over high heat helps tenderize the meat while imparting delicious charred flavor.
But London broil more commonly refers to specific beef cuts taken from the rear leg of the cow, below the sirloin. The most typical cuts used for London broil are:
- Top round roast/steak
- Bottom round roast/steak
- Eye of round roast/steak
These cuts come from the rear leg muscles of the cow, so they get a lot of use and become quite tough. While they make poor candidates for quick grilling or pan frying, their abundant beefy flavor makes them ideal for slow cooking methods like braising, stewing, or roasting. The prolonged moist heat effectively breaks down the connective tissues in these London broil cuts, resulting in fork-tender meat that falls apart easily.
Advantages of Using London Broil for Beef Stew
There are several advantages to using London broil cuts like top round or bottom round when making beef stew:
- Flavor – Coming from heavily exercised muscles, London broil contains lots of beefy flavor compounds that are released during slow cooking.
- Tenderness – Long stewing transforms these tough cuts into fall-apart tender morsels of beef.
- Cost – London broil cuts are very affordable compared to premium cuts like ribeye or tenderloin.
- Nutrition – These round cuts are lean yet still contain plenty of protein, iron, zinc and B-vitamins.
- Heartiness – The well-marbled chunks of London broil beef make for a thick, hearty beef stew.
- Versatility – The neutral flavor profile of London broil allows it to work with endless global stew seasoning combinations.
For home cooks looking for an economical cut that becomes meltingly tender in the slow cooker or Instant Pot, London broil is a fantastic choice for beef stew.
Preparing London Broil for Beef Stew
The key to success when using London broil for beef stew is proper preparation. Here are some tips:
Purchase a Whole Roast, Not Individual Steaks
Look for a 3-5 pound top round or bottom round roast. Avoid buying pre-sliced London broil steaks, as these will not deliver the same level of tenderness in the stew.
Trim Off Excess Fat
London broil cuts are quite lean, but you’ll still want to trim off any thick areas of visible fat before cutting the meat for the stew. Leave on just a thin layer for moisture.
Cut Into 1-2 Inch Chunks
Cut the roast across the grain into 1-2 inch cubes. Don’t cut the pieces too small or they may overcook and become tough.
Season the Cubes Generously
Season the London broil chunks all over with salt and pepper. This seasons the meat all the way through and boosts flavor.
Brown the Meat
Browning the meat before stewing adds deeper, richer flavor through the Maillard reaction. Cook the cubes in batches over high heat until well browned.
Once the London broil is trimmed, cut, seasoned, and seared, it’s ready to add to your favorite beef stew recipe!
Tips for Cooking London Broil Beef Stew
Cooking the stew properly is key to delivering melt-in-your-mouth tender London broil beef:
- Sear meat in batches to achieve good browning.
- Saute aromatics like onion, garlic, carrots, celery after searing.
- Deglaze pan with a splash of broth, wine, or beer to loosen up browned bits.
- Add enough liquid to just cover the meat and vegetables.
- Bring to a boil then reduce heat and simmer gently.
- Cover and cook low and slow for 2-3 hours.
- Skim fat and add potatoes, corn, peas etc for last 30 minutes.
- Adjust seasoning with salt, pepper and herbs as needed.
The gentle simmering breaks down connective tissues without making the meat tough. Keep the stew at a lazy bubble for best results.
London Broil Beef Stew Recipe
This classic recipe showcase how delicious London broil can be when slowly braised into a comforting beef stew:
Ingredients:
- 3 lbs top round or bottom round London broil
- 3 tbsp olive oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 ribs celery, sliced
- 4 cloves garlic, minced
- 1⁄4 cup all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 3 lbs Yukon Gold potatoes, cubed
- 1 cup frozen peas
- Chopped parsley for garnish
- Salt and pepper to taste
Instructions:
- Trim roast and cut into 1-2” chunks. Season with salt and pepper.
- Heat 1 tbsp oil in pot over medium-high heat. Add meat in batches and brown on all sides.
- Remove meat and set aside. Reduce heat to medium. Add remaining oil, onions, carrots and celery. Cook 5 min until softened.
- Add garlic and flour. Cook 1 minute more. Whisk in broth, wine, tomato paste, bay leaves, thyme and beef. Bring to a boil.
- Reduce heat to low, cover and simmer for 2-3 hours until beef is very tender.
- Remove bay leaves. Use slotted spoon to transfer beef to a plate. Add potatoes and peas to pot. Simmer 15 minutes until potatoes are tender.
- Return beef to stew and season with salt and pepper to taste. Garnish with chopped parsley.
The result is a rich, mouthwatering beef stew where the London broil delivers maximum tenderness and beefy flavor. Enjoy this comforting dinner with some crusty bread!
Frequently Asked Questions
What’s the difference between top round and bottom round?
Top round comes from higher up on the rear leg while bottom round is lower down near the hoof. Bottom round tends to be slightly tougher with more connective tissue. Either works well for stew, but you may need to cook bottom round a bit longer.
Can I use eye of round for beef stew?
Absolutely! Eye of round is another very lean roast from the rear leg that shines when braised for stew. It will turn wonderfully tender with a big beefy taste.
Do I need to tenderize a London broil for stew?
Tenderizing is not necessary if you stew the London broil properly. The moist heat and gentle simmering will naturally tenderize the meat over time. Cutting against the grain helps too.
Should I flour the meat before browning?
Flouring before browning is optional but can help create a nice crust on the meat and promote thicker gravy. If skipping this step, just remember to add flour when sautéing the aromatics.
Can I use a slow cooker instead of the stovetop?
Absolutely! London broil beef stew cooks beautifully in a slow cooker or Instant Pot. Follow the same recipe but cook on low for 6-8 hours until fork tender.
Conclusion
While it requires some preparation and low-and-slow cooking, London broil can make an incredibly flavorful, tender and budget-friendly beef stew. With the right cut, technique and cooking time, this affordable cut delivers fall-apart texture and big beefy flavor. Browning then gently simmering the cubes results in a hearty, comforting bowl of classic beef stew. So next time you see London broil on sale, grab a roast and transform it into the ultimate cold weather meal.