When making beef stew, nothing’s worse than chewing through dry, stringy chunks of meat. So how can you ensure your beef stew meat transforms into fork-tender perfection? The key is cooking it properly to melt the collagen into luscious gelatin. Follow this guide to learn how long to cook beef stew meat to maximize tenderness.
What Causes Tough Stew Meat?
Several factors can result in tough chewy beef stew meat
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Cut of meat – Chuck, round, and brisket work best. Avoid pricier cuts like loin.
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Amount of connective tissue – Tough cuts have more It needs time to break down
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Cooking method – Browning then braising tenderizes, Boiling toughens meat
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Cooking time – Too little time prevents tenderizing. Too much time makes meat mushy.
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Liquid ratio – Too much liquid dilutes flavor. Too little causes scorching.
With the right techniques, even the most budget-friendly stewing beef transforms into succulent, tender morsels.
How Long Does Beef Stew Meat Take to Cook Until Tender?
To become fork-tender, beef stew meat needs:
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45 minutes – 1 hour when cut into 1-inch chunks
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1 1⁄2 – 2 hours when cut into 2-inch chunks
This allows enough time for the meat’s collagen to fully convert to gelatin during braising.
Tips for Ultra-Tender Beef Stew Meat
Follow these tips for melt-in-your-mouth beef stew meat:
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Choose well-marbled cuts – Look for chuck, brisket, or round with streaks of fat.
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Cut meat into uniform chunks – Keep pieces around 1-inch for faster cooking.
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Dry meat thoroughly – Pat off excess moisture before browning to maximize sear.
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Sear in batches – Avoid crowding or meat will steam instead of brown.
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Deglaze with broth – Scrape up browned bits after searing. They’re full of flavor!
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Simmer gently – Low, gentle heat evenly penetrates meat without making it stringy.
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Add veggies later – Wait to add carrots, potatoes etc. so meat has head start on tenderizing.
With the right prep and cook time, you’ll have tender beef stew meat ready in half the time of traditional recipes.
Step-by-Step Instructions for Foolproof Stew Meat
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Choose the meat – Select a 3-4 lb well-marbled chuck roast, brisket, or round roast.
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Cut the meat – Trim off excess fat then cut roast into 1-2 inch cubes. Remove gristle or silver skin.
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Dry and season the meat – Pat pieces thoroughly dry then season all over with salt and pepper.
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Sear in batches – Heat oil in pot over med-high heat. Add meat in single layer. Brown for 2 min per side. Don’t crowd pan.
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Deglaze the pot – Remove meat. Add broth and use wooden spoon to loosen browned bits from pot bottom.
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Simmer the meat – Return meat and any juices to pot. Add just enough broth to cover meat. Bring to a gentle simmer, then reduce heat to low.
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Cook covered – Cover pot with lid slightly ajar. Let meat simmer gently 45 min – 1 hour for 1″ pieces or 1 1/2-2 hours for 2″ pieces.
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Add veggies – Add potatoes, carrots, celery etc. during last 30 minutes.
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Adjust seasoning – Once meat is fork-tender, taste and adjust salt, pepper, and herbs as needed.
Follow these steps, and your beef stew meat will turn out perfect and tender every time.
What If Your Stew Meat Is Still Tough and Chewy?
If your beef stew meat hasn’t reached melting tenderness, try these troubleshooting tips:
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Simmer longer, checking every 15 minutes after initial cook time.
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Make sure liquid gently simmers, not a heavy boil.
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Add more broth if stew looks dry or meat starts to sizzle.
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Use wider, thicker pot to maintain steady simmer.
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Make sure meat is from well-marbled, collagen-rich cuts.
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Cut meat into maximum 2-inch chunks for faster breakdown of tissues.
With a few tweaks, you can salvage your stew meat and achieve ultimate tenderness. Don’t give up!
Cooking Times for Beef Stew Meat in an Instant Pot
Thanks to the pressurized environment, an Instant Pot can significantly slash your beef stew meat cook time. Here are the typical cook times:
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1-inch pieces – Cook 15 minutes under high pressure
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2-inch pieces – Cook 25-35 minutes under high pressure
Make sure meat is thoroughly browned before pressure cooking. After releasing pressure, simmer uncovered for 5-10 minutes to thicken the stew.
Delicious Ways to Use Ultra-Tender Beef Stew Meat
Once your beef stew meat achieves melting tenderness, try using it in these comforting dishes:
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Classic beef stew – The traditional carrot, potato, celery stew is a winner.
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Beef bourguignon – A French take with red wine, mushrooms, and lardons of bacon.
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Beef barley soup – Tender beef and barley in a savory, warm broth.
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Shepherd’s pie – Ground beef and veggies topped with fluffy mashed potatoes.
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Beef stroganoff – Seared tenderloin strips in creamy mushroom gravy over egg noodles.
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Pot pie – Flaky puff pastry topped with beef, veg, and gravy filling.
Let your fork-tender beef stew meat star in any dish! With the proper prep and cook time, you’ll have perfect results every time.
How To Make Beef Soft & Tender | Tough Stewing Meat Made Soft
How long does it take to cook a beef stew?
Rather than searing, you end up simmering and steaming your meat chunks. Instead of taking 10 minutes to brown, you end up blasting your meat with high heat for 20 minutes in order to first drive off that extra moisture. All of this increases the amount of stringy, dry, steamed meat in your final stew.
How do you cook beef stew meat before cooking?
Browning the beef stew meat before cooking it in the stew adds flavor and color. To brown the meat: 1. Heat a heavy-bottomed pot or skillet over medium-high heat. 2. Add a small amount of oil or butter to the pan. 3. Season the meat with salt and pepper. 4. Add the meat to the pan and cook, stirring occasionally, until all sides are browned.
How long do you cook a beef stew in a crock pot?
Place the meat in the pot and brown it on all sides. This adds flavor and helps create a rich, deep-colored stew. Once the meat is browned, pour in the reserved marinade and enough liquid (such as beef broth or water) to cover the meat. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2-3 hours.
How do you make beef stew tender?
Add an acid: Adding a small amount of acid, such as vinegar or lemon juice, to the stew can help break down the collagen in the meat and make it more tender. Cook it low and slow: The longer you cook the meat, the more tender it will become. Cooked beef stew meat can be stored in an airtight container in the refrigerator for up to 3 days.