What makes beef stew tender?
Lean beef stew can turn out tough and chewy if not prepared properly. The keys to making lean beef stew tender are:
- Using the right cut of beef
- Proper browning
- Slow cooking
- Adding tenderizing ingredients
Choosing the right cut of beef
Selecting the right cut of beef is one of the most important steps for making tender beef stew. The best cuts of beef for stew include:
- Chuck roast
- Blade roast
- Beef shank
- Brisket
- Round roast
These cuts come from areas of the cow that get a lot of exercise, so they have more collagen and connective tissue. The connective tissue breaks down into gelatin when slow cooked, leading to tender beef. Avoid lean cuts like sirloin or tenderloin, they will turn out tough and dry.
Proper browning
It’s essential to brown the beef properly before making the stew. Browning creates flavors through the Maillard reaction and also firms up the exterior of the meat.
Here are some tips for properly browning beef stew meat:
- Pat the beef dry before searing. Drying helps promote browning.
- Heat 2 Tbsp oil in a large pot or Dutch oven over medium-high heat.
- Working in batches, add the beef in a single layer, being careful not to crowd the pan.
- Let the beef sear undisturbed for 2-3 minutes until nicely browned.
- Turn and brown the other sides, about 5 minutes total per batch.
Browning in batches prevents steaming and allows the meat to caramelize. Repeat with remaining beef and set aside when browned.
Slow cooking
The slow cooking process is vital for tenderizing the collagen-rich cuts used in beef stew. Low and slow cooking gives the collagen time to break down into gelatin, leaving the meat fall-apart tender.
Here are some tips:
- Use a heavy pot like a Dutch oven to hold in heat.
- Add broth and aromatics to the pot after browning the beef.
- Simmer the stew at a bare bubble for 2-3 hours, until meat is fork tender.
- Avoid boiling rapidly, which can make the meat tough.
For leaner beef stew, cook for the lower end of the time range to prevent overcooking. Check for tenderness and add more time if needed.
Tenderizing ingredients
Certain ingredients can help tenderize beef and add moisture as the stew simmers:
- Tomatoes – Acid helps break down collagen.
- Wine – Tannins help tenderize meat.
- Broth – Keeps stew moist.
- Herbs and spices – Flavorful layers without fat.
Aim for a balanced seasoning with herbs like thyme, rosemary, parsley and spices like pepper, paprika, garlic and onion. Go easy on leaner cuts to prevent drying out.
Choosing lean cuts of beef for stew
When making a lean beef stew, choose cuts that are lower in fat but still contain good connective tissue for tenderness. Here are some of the best options:
| Cut of Beef | Description |
|---|---|
| Top Round Roast | Lean cut from the hind leg with lots of connective tissue. |
| Eye of Round Roast | Very lean, budget-friendly option from the hind leg. |
| Bottom Round Roast | Lean with decent tenderness from the hind leg. |
| Top Sirloin | Leaner steak cut can work when trimmed and sliced thin. |
Cuts like chuck or brisket can also be trimmed to reduce fat content. In general, look for “round” cuts from the hind legs for the leanest options.
Stew cooking techniques for lean beef
Cooking techniques matter even more with lean beef to prevent it from drying out. Here are some tips:
Use a flavorful liquid
Use broth, wine or a combo to add lots of flavor. For a lean stew, stick to about 2 cups liquid total per 1 pound of beef.
Brown properly
Take the time to sear the beef well in batches to build fond without steaming.
Simmer gently
Keep the temperature low, at a gentle simmer around 185°F to 205°F. Rapid boiling can toughen lean meat.
Cook until just tender
Pull the stew off the heat as soon as the beef reaches the desired tenderness. Overcooking lean beef makes it dry.
Let it rest
Allow the stew to rest 5-10 minutes before serving. This allows juices to redistribute through the meat.
Tenderizing methods for lean beef stew
In addition to great cooking methods, you can use mechanical and chemical tenderizing techniques with lean beef stew.
Mechanical tenderizing
This involves physically breaking down the meat using needles or pounding. Common techniques include:
- Cubing – Cutting meat into 1-inch cubes exposes more surfaces to tenderize.
- Scoring – Using a knife to cut shallow slits helps open up the meat.
- Pounding – Gentle pounding with a meat mallet can help break down fibers.
- Needling – Piercing meat with needles or a fork creates small holes to tenderize.
Go easy with leaner cuts to prevent too much moisture loss. Keep pieces large, at least 1-inch.
Chemical tenderizing
Chemical agents help break down collagen and connective tissue in lean cuts:
- Tomatoes – The acid softens meat over time.
- Wine/vinegar – Tannins and acidity work together to tenderize.
- Fruit juices – Enzymes like papain in papaya also help tenderize.
- Pineapple – Bromelain is an effective meat tenderizing enzyme.
For a lean stew, stick to tomato paste or a splash of vinegar or wine. Too much acid can make the broth tart.
Best practices for a tender, lean beef stew
Follow these best practices as you make your lean beef stew for guaranteed tender results:
- Choose round or sirloin cuts and trim visible fat.
- Cut beef into 1 to 2-inch chunks to maximize tenderness.
- Sear beef well in batches without crowding the pan.
- Simmer gently in broth, tomatoes and red wine until fork tender.
- Avoid boiling or overcooking the lean beef.
- Let the stew rest before serving.
- Add tender herbs like parsley or cilantro at the end.
Taking the time to prep the beef properly and control heat during cooking are the secrets to tender, lean beef stew. The stew may take a little longer than a high-fat version, but the results are worth it.
Lean beef stew recipe
This recipe uses round beef, tomatoes and red wine to create a hearty, lean beef stew full of tender chunks of beef.
Ingredients
- 2 pounds beef round roast, trimmed and cut into 1-inch chunks
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup red wine
- 1 28-oz can diced tomatoes
- 4 cups low sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1⁄4 cup flour
- Salt and pepper to taste
- Chopped parsley for serving
Instructions
- Heat 1 Tbsp oil in a large pot over medium-high heat. Working in batches, add beef and brown on all sides, about 5 minutes per batch. Set aside browned beef.
- Reduce heat to medium. Add remaining oil, onion, carrots and celery. Cook 5 minutes until softened.
- Add wine and simmer 2 minutes, scraping any browned bits from the bottom.
- Return beef to pot and add tomatoes, broth, bay leaves, thyme, salt and pepper. Bring to a simmer.
- Reduce heat to low, cover and simmer for 2-3 hours, until beef is very tender when pierced.
- In a small bowl, whisk flour and 1/4 cup cold water. Stir into the stew to thicken, about 5 minutes.
- Remove bay leaves. Adjust seasoning to taste.
- Serve stew topped with fresh parsley.
This stew can be made leaner by using grass-fed beef and trimming all visible fat. Cook low and slow to develop the best texture and flavor.
FAQs about making tender lean beef stew
What’s the best lean cut of beef for stew?
Round or top sirloin cuts are best since they are lean but have good connective tissue for tenderness when braised. Trim any excess fat before cooking.
Should I sear lean beef for stew?
Yes, always sear lean beef before making stew. It adds flavor and helps prevent the meat from drying out later. Just avoid cooking it too long when searing.
What temperature should I cook lean beef stew at?
Cook at a gentle simmer between 185°F to 205°F. Rapid boiling can toughen lean beef. Check for tenderness after 2 hours.
How do I thicken lean beef stew?
For a leaner stew, thicken with cornstarch, flour or pureed vegetables instead of cream. Whisk flour with water before adding to prevent lumps.
Should I let lean beef stew rest before serving?
Yes, letting it rest 5-10 minutes allows juices to redistribute so lean beef stays moist and tender. The flavor will improve as well.
Conclusion
Making tender, lean beef stew is easy with the right techniques. Choosing cuts with connective tissue, proper searing, gentle simmering and resting will result in rich, juicy beef stew minus the fat. Round out the flavors with tomatoes, broth, wine and aromatic herbs and spices. While it requires more cooking time, the results are well worth it for a hearty, healthy lean beef stew.