How to Fix Stew Meat

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You can fix stew meat in a variety of different ways depending on exactly what it is that you're trying to accomplish. Fix stew meat with help from a chef instructor and executive pastry chef in this free video clip.

Part of the Video Series: Preparing Stews: Tips & Tricks
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Video Transcript

Hi, I'm Tony Hedger. Today, we're going to go over how to fix stew meat. How to look at the meat, see what we want as far as that goes into our beef stew. How to trim it, how to saute and kind of build a beef stew. You can make your beef stew with the utmost flavor by just following a few, simple guidelines. This is a beef chuck and this, we don't know where to comes from. This is what you find classified as stew meat in your supermarket. It's just basically scraps from different parts of the cow, it could come off the rib, it could come off the round, who knows? This was a nice cross-cut section of the shoulder clod muscle of the chuck, which is the front shoulder of the cow. Some of this maybe, not so tender, others maybe very tender parts of these. Very familiar with this cut as far as pot roast. Today, with the beef stew, we're going to start building our flavors. O.k., so, we're going to take that chuck out a little bit, and we're going to cut a couple pieces off. I'm going to cut two of those muscles, I'm going to pull that off there. I'm going to kind of just cut the muscles apart a little bit, following the natural separation, o.k. Look there, very important to have a nice sharp knife. It's also important, if you cut yourself, that it's a nice, clean cut. O.k., so, we want to make sure all the subcutaneous fat is off, of that, o.k. I don't like fat in my beef stew and I'm sure, you don't either. Just don't get your fingers in the way like I do. There we go, that's not going to be pleasant to eat. o.k. Now, the thing about a beef stew is, we want to make sure that we also have it in good bite size pieces, o.k. One thing that makes beef stew tender, is always cutting across the grain as well. So, we want to make sure that we have nice, small cuts. But we don't have long, thin strands of muscles fibers that we have to eat through too, that's what kind of makes meat stringy. O.k., so, we're going to go ahead and throw that into our bowl, we'll get rid of that. Cut that across the grain, sure you've heard that before. And we're going to throw that bone, I've got a little piece of connective tissue, I need to get rid of, there we go. Just set that to the side there, there we go. Next thing we need to do, is season, o.k. Remember, we can season later as well, so we don't want to put too much on there. And of course, flour, flour is going to facilitate that browning process. Plus, later on, in our dish, it's going to help us thicken it up a little bit. I'm going to put a little oil in our pan, and we should hear a good sizzle when we throw it in, I hear it already, there we go. We've got that good sizzle going. Now, what we want to make sure, is when we're cutting, we want to make sure that everything is cut apart, I think, I just missed one right there. We want to make sure that everything is pretty much the same size, o.k. We want to make sure that we get a good caramelization. The proteins, the sugars in the proteins are what's going to help your meat caramelize. O.k., we want to make sure we brown pretty much on all sides. This will also help keep your meat tender, while it's cooking, looking good. We want to make sure that we brown all sides, but we don't want, we don't really have to really cook it all the way. It''s not important that we cook it all the way, because remember it's going to be on the stove for an hour or two hours, however long you decide that you want to cook your beef stew. O.k., so, we've got that browned. We're going to go ahead and throw that into our saucepan, this is where our, we're gong to start building beef stew. Thank you, I'm Tony Hedger, and that was how to fix stew meat.

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