Beef stew is the ultimate comfort food. Chunks of tender juicy beef simmered in a rich sauce with potatoes, carrots and other veggies – it’s hard to beat on a chilly evening. But one question home cooks often have is what cut of beef works best. Can you use flank steak for beef stew?

Flank steak is an affordable, lean cut that’s great for grilling or quick cooking. But how does it hold up with long, slow braising? In this article, I’ll cover everything you need to know about using flank steak for stew, from prep to cooking techniques. Read on to learn how to make tender, delicious beef stew with flank steak.

What is Flank Steak?

Flank steak comes from the bottom abdominal area of the cow, so it gets a good workout. This results in a lean, fibrous piece of meat with tons of beefy flavor. When sliced properly against the grain, flank steak can be quite tender. But the leanness means it doesn’t have as much collagen as chuck or brisket.

Collagen is what transforms into unctuous gelatin during moist cooking leading to fork tender meat that shreds easily. Flank steak’s lack of fat and connective tissue means it can turn out chewy if improperly prepared. With care, though you can make great stew with flank steak.

Prepping Flank Steak for Stew

Proper prep is key to making flank steak stew meat tender

• Cut thin, across the grain – Slice steak into 1/2-inch strips at a 45 degree angle to the muscle fibers. This shortens the tough fibers so they cook up tender.

• Brown well – Searing builds tons of flavor. Cook in batches if needed to properly brown steak strips on all sides.

• Simmer low and slow – Gentle, moist heat will help break down connective tissue over time.

• Make small – Cut meat into 1-inch cubes or smaller before adding to the stew pot. Smaller pieces cook more evenly.

Follow these steps and flank steak will braise up deliciously tender in the stew.

Choosing the Best Stew Recipe for Flank Steak

Look for stew recipes made with lean beef cuts like round or sirloin tip. Or better yet, choose a recipe specifically designed for flank steak. Some good options include:

• Flank steak and vegetable stew
• Red wine braised flank steak stew
• Flank steak mushroom stew
• Southwest flank steak chili

The liquids, aromatics and additional ingredients should complement the bold beefiness of flank steak. Red wine, tomatoes, chiles, garlic, Worcestershire sauce and smoked paprika all pair especially well.

Cooking the Stew

Follow standard stew cooking techniques, keeping flank steak’s leanness in mind:

• Use a combination of broth and red wine for maximum flavor and tenderizing.
• Add umami-rich ingredients like mushrooms, soy sauce or tomato paste.
• Cook uncovered at first to reduce surface moisture, then cover and reduce heat.
• Simmer gently – don’t let it boil rapidly.
• Check for doneness after 2 hours. Flank cooks faster than other stew cuts.
• If needed, cook longer and add more liquid to braise until fork tender.

Serving Suggestions

Flank steak stew pairs wonderfully with:

• Buttery egg noodles or mashed potatoes to soak up the rich sauce
• Warm biscuits or crusty bread for dipping
• A fresh green salad or coleslaw to balance the heartiness
• A hearty glass of red wine or dark beer

With proper preparation and cooking, flank steak can make a delicious beef stew full of rich, beefy flavor. Next time you find flank steak on sale, give this affordable cut a try in your next beef stew recipe. Just be sure to prep and braise it properly, and it will transform into fork-tender perfection.

Flank Steak Vegetable Stew Recipe

Ingredients:

• 1 1⁄2 lbs flank steak, cut into 1-inch cubes
• 2 Tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery ribs, chopped
• 8 oz button mushrooms, quartered
• 3 cloves garlic, minced
• 1⁄4 cup all-purpose flour
• 3 cups beef broth
• 1 cup red wine
• 1 Tbsp tomato paste
• 2 tsp fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat oil in large pot over medium-high heat. Add steak cubes in batches and brown well on all sides. Remove and set aside.
2. Add onion, carrots, celery and mushrooms. Sauté 5 minutes until softened. Add garlic and cook 1 minute more.
3. Sprinkle flour over vegetables. Cook 2 minutes, stirring constantly.
4. Stir in broth, wine, tomato paste, thyme and bay leaf. Add seared steak and any accumulated juices. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low. Simmer covered for 2-3 hours, until steak is very tender.
6. Remove bay leaf. Adjust seasoning to taste. Serve stew over egg noodles or mashed potatoes. Enjoy!