I’m always asked about how I achieve the most tender beef in all my stews. The secret is simple – low and slow braising method as well as selecting the right cut of meat!
The cut of meat matters! To achieve that unbelievably tender stewed meat while having your stew burst with rich beefy flavour, boneless beef chuck is absolutely the way to go. I always buy my meat in roast cuts or steaks, never in pre-cut stewing meat packages. I want to know where my meat is coming from. The connective tissue that this cut of meat contains is full of flavour as well as perfect for prolonged low and slow cooking method, where that connective tissue breaks down and softens into the perfect stewing meat. What I typically get is 3lb packages of beef blade steak (each about 1.5 inches thick).
Beef Stroganoff
4
servingsIngredients
3 lbs top blade steaks or a boneless chuck roast
3 TBSP olive oil
Salt and Pepper to taste
2 TBSP all purpose flour
1 onion, peeled
5 garlic cloves, peeled
1 cup dry white wine
2-3 cups chicken stock, and more as needed
1 TBSP butter
8 oz sliced mushrooms
2 TBSP grainy Dijon mustard
3/4 cup sour cream
1 TBSP soy sauce
2 kosher pickles, cubed, optional
2 TBSP parsley leaves, for garnish
Directions
- Preheat the oven to 300F. That's right, we will cook them low and slow!
- If you have steaks, dry them with paper towels and season very liberally with salt and pepper. If you have a roast, slice it into 1.5 inch steaks, then dry and season them. Preheat oil in a large heavy bottom skillet. This step will likely need to be done in 2 batches (so that you don't overcrowd the pan - if it's overcrowded it will steam the steaks instead of searing them.) Search each steak for about 5 minutes per side on high heat until nice golden brown. Remote to a plate.
- Reduce heat to medium and add the whole onion and garlic cloves. Cook for a few minutes until browned and fragrant. Pour in the wine and cook until it's nearly evaporated. Add 2 cups of stock and bring to simmer. Transfer the contents to a heavy Dutch oven.
- Slice your steaks into thick 3/4 inch strips. Dust them with flour and transfer to the Dutch oven. The stock should almost cover the beef, but not all the way - we are braising, not boiling the meat.
- Bring your stew to a gentle simmer and transfer the whole pot to the preheated oven. Leave the lid slightly ajar (will help thicken your sauce.) Bake in preheated oven for 2 - 2.5 hours. I would go ahead and check after 2 hours and if it's fall apart tender, your meat is done. If not, it can used up to another half an hour of stewing.
- I don't always add mushrooms, but if you do, heat butter in a large skillet over high heat. Add mushrooms and cook for 5-7 minutes until browned. Removed to a plate and set aside.
- Remove the pot from the oven. Discard the onion. Remove the meat to a plate. Place the sauce on the stove over medium high heat and cook until the sauce consistency is no longer runny and to your liking. At that point, stir in the Dijon mustard, sour cream, soy sauce and fried mushrooms, if using. Add pickles, if using. Return the meat to the pot, stir it to smother it with the sauce. Serve on top of noodles of choice (such as al dente egg noodles) garnished with parsley.
