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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.
Chuck roast or 7 bone roast I think it's called. Cook the meat down good before adding veggies..other than onions and garlic etc. De-bone of course. Brown meat in a little oil add some water. Let it cook dry or near dry and add a bit more. Two to three hours cooking time.
I like chuck for stew. Sear off the meat well so the outer edges are carmelized, then add in the onions and saute until just tender, add in the rest of your veg and liquid & aromatics (with some beer or wine, if you're so inclined) just below the top edge of the meat/ingredients in the stew pot, and stick it in a low oven (275 or so) for ~3 hours, checking the liquid levels occasionally and topping up if need be.
Sure, just cook it down and it should fall off the bones just like doing a roast. We use cubed meat sometimes. You just don't know what you're getting. Still, cooking will usually get it tender just takes a while.
Sure, just cook it down and it should fall off the bones just like doing a roast. We use cubed meat sometimes. You just don't know what you're getting. Still, cooking will usually get it tender just takes a while.
I want to cut the meat into cubes before cooking it.
Cooking my stew meat in a crockpot for 8 hours gets rid of any chewiness. Nice n soft.
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