Stewing Beef...How To Make Tender

looktothefuture

it is probably a stupid question but what is the best way to tenderise beef chunks for a pie? Every time I make a pie/casserole etc the chunks are chewy despite slow cooking in the oven! Really just want my pie to be mouthwatering!

Help!

McKneff

This is why I stopped using beef and only buy steak now,

Never mastered it with beef but steak is fine and tender.

msb5262

Hello OP,
The best way is to cook the beef very slowly for a long time BEFORE you make it into a pie. I do a steak and ale pie by marinating the beef in beer for 4 hours or more, then cooking it either on the hob or in the oven for 2-4 hours. Then I use a little flour to thicken the liquid, put the whole lot into a pie dish and put pastry on top.
HTH
MsB

rachbc

I cook the filling in the slow cooker and then top with the pastry and finish in the oven. Then you say slow cooking what temp and for how long? I think it stewing or casserole cuts need at least 3 hours before you top with the pastry

tanith

I know some people think its horrible and I understand that but I always make a steak pie with a tin of stewed steak in gravy , the meat melts in your mouth and I love the gravy, don't have to have the oven/hob on for hours to cook the beef. I make the pastry pour in the steak and gravy and its in the oven and cooked in less than an hour..

looktothefuture

Normally I'd cook the filling for 3 hours before putting the pastry ontop but it still seems to be chewy!

lurkey*is*here

I coat the meat in flour fry it off add stock carrots and what ever else is in the pie and simmer for about 2 or 3 hours
I always cook it in the morning and leave it to cool before making the pie Ive never had a problem with chewy meat in my pies

Raksha

It depends on what cut of meat you are using. Generic 'stewing steak' can be almost any cut, I only ever use 'shin of beef' for my stews - it's the same cut Frey Bentos used in their cans of stewed steak and has quite a coarse grain, with plenty of gelatin producing substances which look like gristle in the raw meat, but will cook down when cooked properly (long and slow......)

HTH

annie-c

3-5 hours on low in the slow cooker and don't add salt/stock til the end as it inhiibits the tenderising process.

looktothefuture

I think I've cracked it! I've browned off the beef in a pan in batches, then removed the beef and set it aside. Fried off the onions in whatever liquid was left in the pan from the meat, added 2tbs flour and mixed in beef stock and bunged it all in the oven! It's been in for just over an hour and my god the smell is amazing! just checked on the meat and it's slowly softening! It's still got another 2 hours to go so it'll be lovely by the time it's finished! The pie crust I'll add about 30 mins before it's ready!