This beef stew will tenderize any cut of beef if slow
simmered for six hours or more. Stew beef usually comes from the round or
shank areas and is an economical cut of beef.
2 lbs of stew beef
4 large carrots
3 stalks of celery
2 large onions
1 tsp thyme
½ tsp marjoram
1 bay leaf
½ tsp salt (optional)
½ tsp pepper
3 large (28 oz) cans of whole tomatoes
1 tbl of olive oil
Cut the stew beef into 1 inch chunks or smaller. Heat
the olive oil in a large stew pot. Add the beef, salt and pepper and brown
the meat on all sides. Peel and cut the carrots into bite size pieces as
well as the celery and onions. Add these and all other ingredients. Use a
knife to cut the whole tomatoes into smaller pieces. We prefer the taste of
whole tomatoes but puree or diced tomatoes may be used.
Stew at low heat uncovered on the stove top for six
hours. The stew will thicken and water may need to be added. Also stir and
scrape the bottom to make sure it does not burn or stick.
This may also be cooked in a covered crock pot or in a
covered Dutch oven in the oven at 300F like our pot roast. Slow cooked in a
covered pot it needs less attention and may be left while you work or
overnight. You may wish to cook the last hour uncovered to thicken, if
1) If you would like to add potatoes, add during the
last hour of cooking to cook them. If the stew is to be frozen, don't add
potatoes until after thawing. Potatoes get mushy when frozen.
2)The key to tenderizing stew beef is to cook for more
than 6 hours in an acidic sauce. The above recipe uses tomato-based sauce.
Other acidic sauces can be tried. Beer or wine diluted with a little broth
or water works well. Cider vinegar can be added to broth to acidify.
Pineapple juice is a good tenderizer as it is acidic and contains enzymes
that tenderize meat.