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Cooking Beef: Stewing

Evenly sized pieces of beef immersed in liquid and cooked slowly at a low temperature results in a savory stew. This method suits tougher cuts of beef best and combines nicely with vegetables and gravies.
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  1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef on all sides, in batches, in small amount of oil in a heavy pan over medium heat. Pour off drippings. (Omit browning step for corned beef brisket.)
  2. Cover beef with liquid such as broth, water, juice, beer or wine. Add herbs or seasonings as desired. Bring liquid to boil, then reduce heat to low. The cooking liquid may be reduced or thickened for a sauce, as desired.
  3. Cover tightly and simmer gently over low heat on top of the range according to chart or until beef is fork-tender.

Look for this color label in the store to help you buy the right cuts of beef for stewing. 

Beef Cut Weight/Thickness Approximate Total Cooking Time
(Cooked Over Low Heat)
SHANK & BRISKET   Hours
Shank Cross Cuts 1 to 1-1/2 inches 2 to 3
Brisket, fresh 2-1/2 to 3-1/2 pounds 2-1/2 to 3
Brisket, corned 2-1/2 to 3-1/2 pounds 2-1/2 to 3-1/2
OTHER   Hours
Beef for Stew (Boneless Round or Chuck Pieces for Stew) 1 to 1-1/2 inches 1-3/4 to 2-1/4

 

Beef Cut Servings per .lb (3 oz. cooked)
Boneless 2-1/2 to 3
Bone-in 1-1/2 to 2-1/2

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Source: Cattlemen's Beef Board and National Cattlemen's Beef Association