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).In this version of my classic stew, I spice the meat and serve it on top of rice, such as Mexican rice, instead of classic beef and potato stew. Don’t worry, the sugar we add in this dish won’t make it sweet, it will just compliment all the tomatoes we are using and balance their flavour.
Tender Spiced Stewed Beef
4
servingsIngredients
3 lbs top blade steaks or a boneless chuck roast
3 TBSP olive oil
Salt and Pepper to taste
2 tsp paprika
1 tsp ancho chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano leaves
2 TBSP all purpose flour
1 onion, peeled and left whole
5 garlic cloves, peeled
3 TBSP tomato paste
Small 10 oz can of diced fire roasted tomatoes
2 cups chicken stock, plus more as needed
2 bay leaves
2 TBSP soy sauce
2 tsp sugar or brown sugar
fresh herbs such as thyme and rosemary (6 sprigs or so)
2 TBSP cilantro, optional, for serving
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. Add tomato paste and cook for 2 minutes to cook off that canned taste. Add 2 cups of stock and diced tomatoes and bring to simmer. Transfer the contents to a heavy Dutch oven. Transfer the contents to a heavy Dutch oven. Add bay leaves, soy sauce, sugar and fresh herbs.
- Slice your steaks into thick 2 inch chunks. Don’t be tempted to slice them smaller than that – or your meat will be overcooked and not as tender. Dust them with flour and spices (paprika, onion powder, garlic powder, oregano and ancho chili powder) 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.
- Remove the pot from the oven. Discard the onion and bay leaves. 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. Taste and adjust the seasoning to your liking. Return the meat to the pot, stir it to smother it with the sauce. Serve on top of rice garnished with Cilantro.
