Tip - Beef Stew

Tips for making beef stew

Use a heavy or thick pot. A black cast-iron pot works fine.

Trim stew meat by cutting off the visible fat, but don't cut the 
chunks too small. You will be simmering the stew for about 2 1/2 
hours. If you cut the meat too small, it cooks down too much.

Before browning the raw meat, pat the chunks dry with a paper towel. 
Excess moisture creates steam during the browning process and 
inhibits the searing.

Brown small batches of meat at a time. You want to thoroughly brown 
the meat to caramelize its surface.

For the best flavor, sear the vegetables, too, before adding to the pot.

Use a broth or stock instead of plain water.

The stew is ready to serve when the meat is fork tender. Don't cook 
longer because then the meat gets stringy and dry.

Stew, if anything, is better tasting the second day. If you have 
time, make it one day, pour it into shallow containers, cover and 
refrigerate overnight. The next day, remove the fat that will have 
solidified on the surface and reheat in the microwave.

Beef stew freezes well, except for the potatoes, which can get mealy, 
but not objectionably so.