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Old 10-29-2013, 09:53 PM
 
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Don't put the vegetables in the same time as the meat. Especially white potatoes will act as a sponge and absorb the moisture. I like to cut up the veggies and steam them seperately, then add about half way through. I've had the "chewy" roast, too, until I started seperating the meat and veggies.
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Old 10-29-2013, 10:11 PM
 
Location: San Francisco Bay Area
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I buy a chuck roast and cube it up. Chuck is usually tough, so when you stew it for several hours, it softens up nicely. Fall is a great time for beef stew!
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Old 10-29-2013, 10:19 PM
 
Location: too far from the sea
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Chuck roast cubed. Dredge it in flour and then fry in a little bit of oil to keep the flavor in. Throw it in the slow cooker with any seasonings and let it go for a long time. I sometimes cook the vegetables separately and add them, water and all, to the stew. Or I just add the vegetables toward the end.
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Old 10-30-2013, 12:31 AM
 
Location: Anchorage
760 posts, read 1,421,472 times
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After this
Quote:
Originally Posted by SATX56 View Post
...De-bone of course....
I was beginning to feel like a dinosaur :-D Like, whaat?? What about the flavor that plain meat without ANY bones can not possibly give so much of? Then, I saw this.... aaahhh
Quote:
Originally Posted by SATX56 View Post
P.S. I'd throw the bone in with the cubed beef and let it cook until ready to add veggies. More flavor.
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Old 10-30-2013, 03:02 AM
 
Location: The Brat Stop
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Quote:
Originally Posted by lubby View Post
In past years I have used the already cubed stew meat and even with low and slow cooking the meat is chewy. Any suggestions? I stopped making this 3 years ago for this reason.
I use my mom's pressure cooker to tenderize tough cuts of beef & pork, it's an old Mirro model, probably dates back to the 50's or 60's, but any pressure cooker would do.

Trick is to cook the meat first with seasoning, let the cooker cool down, open the lid & add what you want, and just cook until the veggies get done. Pressure cookers take less time and help retain the flavors and moisture. I gave up on slow cooker crock pots many years ago.
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Old 10-30-2013, 04:20 AM
 
Location: Canada
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Here's how I make mine: cut up chuck roast, roll the pieces in flour, brown in butter on all sides, put the meat into a slow cooker, cover with water or beef stock, add one crumbled knorr boullion cube, 1/4 cup soya sauce, a few dashes of Frank's hot sauce, garlic powder (or fresh) and pepper. Cook on low 5 to 6 hours. I do my veg's separately. I find adding vegetables while the meat is cooking makes everything taste the same. I combine them with the meat and gravy only at serving time, once everything is cooked.
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Old 10-30-2013, 05:44 AM
 
Location: Ft. Myers
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Like chili and some other foods, stew is better the second day. It seems to take on a new flavor from sitting in the fridge overnight.

Don
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Old 10-30-2013, 07:07 AM
 
Location: Georgia, on the Florida line, right above Tallahassee
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Beef shank. It almost has too much flavor.
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Old 10-30-2013, 07:21 AM
 
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The husband isn't a huge fan of traditional beef stew thanks to some unpleasant childhood experiences, but he does love my carne guisada. I'll use the stew meat in the crockpot on low, if I have all day (8-10 hours). If I just have a few hours, chuck roast wins the day. Cubed stew meat is easier because it skips a step and I'm kind of lazy, BUT it definitely only works if I really have all day to let it go in the crock pot.
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Old 10-30-2013, 07:28 AM
 
Location: Florida (SW)
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Quote:
Originally Posted by gouligann View Post
Here's how I make mine: cut up chuck roast, roll the pieces in flour, brown in butter on all sides, put the meat into a slow cooker, cover with water or beef stock, add one crumbled knorr boullion cube, 1/4 cup soya sauce, a few dashes of Frank's hot sauce, garlic powder (or fresh) and pepper. Cook on low 5 to 6 hours. I do my veg's separately. I find adding vegetables while the meat is cooking makes everything taste the same. I combine them with the meat and gravy only at serving time, once everything is cooked.
What you call "everything tastes the same" I call "the flavors blend and marry" that is why it tastes even better the next day when reheated.....to me beef stew isn't a bunch of separate flavors....it is a delicious mélange of flavor....greater and better than the sum of its individual parts.

I am not disagreeing with you....I am just noting the difference.....and I bet your stew is delicious.
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