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STEWING BEEF

BEEF Cuts

Beef for Stewing:

  • Beef for Stew
  • Shank Cross Cut
  • Chuck Roast
  • Shoulder Pot Roast
  • Boneless Short Ribs
  • Round Tip Roast

Utensils:

  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Meat Thermometer
  • Digital Thermometer
  • Dutch Oven or Crock Pot

Instructions:

Stovetop:

  • Cook covered (with lid) over low heat until tender. Bring chosen ingredients to simmer; then reduce heat to low to maintain simmer (Simmer at 180° — you'll see a few gentle bubbles breaking the surface at 1-2 minute intervals).

Oven:

  • Cover and place in preheated 325° oven for approx 1-½ to 2 hours. Times may vary; watch carefully to avoid scorching.
  • Move pan from oven to stovetop when meat is fork tender. Remove meat from liquid and place it on serving platter.
  • Reduce and thicken liquid by simmering. Spoon liquid over meat.
 
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