How do you keep beef tender in a stew/casserole

[nellypope]

I've inherited some Tesco finest frying steak from the mum in law (she's moving) and would love to cook a beef in red wine and dumpling stew. Got a recipe but need some tips in how to ensure the beef is really tender, do u need to slowly cook it for ages, or seal it quick? Im just not sure, any ideas?

[albaqwerty]

Frying steak, cook for 7 - 10 mins on either side on a medium - high heat.

Don't stew it.

[nellypope]

Sorry Alba (think I've got buttons for eyes ;-) just checked the packaging it's actually Casserole steak (it's very lean) . . , sorry

[The-HouseHusband]

Slow cooking usually gives the best and most tender results, or use a meat hammer to start with to tenderise and open up the sinews and make it tender and flakey.

[charlieuniform3]

do you have a slow cooker?

If not you can brown the meat although there is not need to my wife never bothers - just chuck it all in a dish, with mushrooms onions etc stock cubes or whateveryou have some red wine and leave to cook on med for a couple of hours - chuck in your dumplings and cook on med for a further 30 mins - you made need to thicken but just use bisto

[albaqwerty]

lol nelly, I know what you mean. :)

Brown the steak with onions and a stock cube. Add water. Pop into a casserole dish, bung it in the oven with any preferred veg (carrotsd for example) and gently cook for about 3 -4 hours.

We had stew last night, cooked on the hob using shin of beef (or beef hock)

[nellypope]

Ooh! Sounds delicious! Thanks everyone, it's a good cut of meat (according to my bad eyes) so im hoping it will be ok! but will cook for ages on a low heat! Thanks again

[ladybirder]

Take a rain check on the Bisto - Yuk. Everything will taste of it.

[albaqwerty]

Forgot to mention, after dicing the beef, toss the chunks in flour then brown.

Gravy granules, as LB says, urrg. Forget celery too, unless I did something wrong, the whole thing tasted of celery a few weeks ago. (Last nights was celery-free)

[vallaw]

If you want a thick gravy, toss the meat in seasoned flour before browning it - then follow alba's instructions. I would transfer beef & onions to casserole dish then deglaze frying pan with red wine and stock, scraping and dissolving all the lovely caramelized bits to add to your casserole. Don't forget some mushrooms! (And perhaps put a tiny bit of thyme into your dumplings - not too much though - you don't want to kill the other flavours.)

[vivandorron]

Does this help:-

http://www.bbcgoodfoo...ed-wine-and-cranberry

Ron.

[vivandorron]

Or if you are thinking of a casserole, you mind enjoy this:-

http://www.bbcgoodfoo...3637/beef-bourguignon

Ron.