Beef is rich in protein, vitamins and minerals. To preserve these benefits, it needs to be cooked in gentle ways – for example, stewed. We share tips and ready-made recipes for delicious tender meat.
How long to cook
Much depends on the cooking method: fried meat cooks faster than boiled meat, and stewed beef takes one to three hours. The time also depends on the meat itself:
- marbled beef of bright red colors with thin layers of fat is stewed for about two hours;
- light pinkish meat with a slight graininess – about one and a half hours;
- light pink meat without fat – 30-40 minutes.
Interesting fact
Stewed beef is included in the diet of astronauts : it contains a lot of tryptophan , which is involved in the synthesis of serotonin, the hormone of happiness.
How to Braise Beef in a Frying Pan
Many people are accustomed to stewing beef in a frying pan. Onions and carrots will add piquancy and juiciness, and spices will enhance the aroma of the meat. Basil, oregano, rosemary, coriander, thyme, ground black pepper or allspice peas are excellent. And to taste, you can squeeze two to four cloves of garlic through a press.
Advice
To tenderize the meat, soak it in a mixture of cold water and a teaspoon of lemon juice or apple cider vinegar for two hours. Or simply cover the meat with clean cold water and leave it in the refrigerator overnight.
In a saucepan
Meat, onions with carrots, vegetables, spices – a tasty and aromatic dish is prepared in a saucepan in 2-2.5 hours. It would be good to add a couple of cloves of garlic – it is better to squeeze them through a press, rather than cut them, allspice peas and a thick sauce – for example, from tomato paste, a couple of spoons of hot water and butter.
Advice
Use a heavy-bottomed saucepan to prevent the beef stew from burning. Add 50–100 ml of hot water or a knob of butter if desired.
In a multicooker
Stewed beef in a multicooker usually cooks in 2-2.5 hours. But much depends on the modes of a particular device. Ideally, you should stew beef in a multicooker like this:
- In 30 ml of vegetable or butter, fry the chopped onions and carrots until golden brown in the “Fry” mode.
- Add meat, salt, ground pepper and other spices.
- Turn on the “Stewing” mode for cooking in its own juice or “Simmering” for recipes requiring adding 100–200 ml of water or broth.
Advice
Always cut meat across the grain to make it tender and easier to cook.
In the oven
Stewed beef in the oven is good, but it usually takes at least three hours to cook. You can stew the meat by adding only onions and carrots, or immediately with a side dish – for example, with broccoli or potatoes.
Advice
The best beef stew is made in ceramic. Such cookware holds the temperature well and preserves juices without adding butter, broth or hot water.
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In a cauldron
It takes 50-60 minutes to stew beef in a cauldron – especially if it is fatty meat, which will give a lot of juice. Stewed beef in a cauldron is prepared as follows:
- Place the cauldron over high heat, melt a piece of butter and fry the pieces of meat in it until golden brown.
- Add onion and carrot, vegetables, press a few cloves of garlic, add ground pepper, lightly fry everything and reduce heat.
- Pour broth over the mixture to make it richer, simmer until done.
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