“Low and slow” isn’t just a cliché, it actually works.
I like to think of fall and winter as one long holiday season packed with hearty meals and endless sweets. While I’m happy to stock my fridge and lunchbox with celebratory leftovers, eventually, the containers are empty, and it’s time to cook something else.
That’s when I turn to beef stew: hearty, satisfying, cold-weather fare that only requires a few pantry staples and root veggies, with endless room for customization.
That said, there’s nothing quite as frustrating as simmering a stew for hours, only to sit down to tough, stringy beef. I hoped there was a secret ingredient (baking soda, maybe?) or the right cooking vessel (an Instant Pot?) to fix my beef stew woes.
So I spoke with Dan Wilson, a chef and restauranteur from London, about the secret to an ultra-tender beef stew. He assured me that the key to tender beef stew isn’t a secret ingredient, but giving it the right care and attention.
The Key to Tender Meat in Beef Stew
When grilling or roasting, I often take steaks or roasts out of the fridge for the requisite half hour before cooking to let them come to room temperature. It had never occurred to me that the same rule applies when stewing beef.
Wilson explained, “Always start cooking your beef when it reaches room temperature. The colder it is when added to the stew or placed in the pan for searing, the more stress the meat will experience.” That stress can cause the beef to constrict and toughen, leading to a chewy, unappetizing texture.
Dumping your beef cubes into boiling stock can cause a similar issue. Wilson added, “Don’t ever add your meat to a boiling pot of liquid. Instead, think about how unpleasant it would feel to be thrown into boiling water. Always remember how soothing a bath is. Add your beef when the liquid or broth is at a gentle simmer.”
Low and Slow Is (Really) the Key
Some cooking phrases are well-worn for good reason, and “low and slow” is one of them. Lower temperatures for longer periods allow the collagen in tougher stew beef to break down and get juicy.
Wilson said, “I like to use the oven, pot-roasting a stew between 284° and 320°F for four to six hours. I place a cartouche [a parchment paper lid] on top of the stew, along with the pot’s lid. This keeps the moisture in.”
He emphasized, “Make sure there’s enough liquid to keep the meat ‘wet.’ While that’s not an official term, I like to think of the beef as swimming in a pool, with the finish line being the stew. If it runs dry, it toughens.”
Tougher Cuts Are More Flavorful
Tougher cuts of beef—often considered less desirable (and thus cheaper)—like bottom roast, chuck, and brisket are ideal for stewing because they’re packed with connective tissue that breaks down into soft, tender meat.
Wilson explained, “In Australia, we say there’s a piece of beef for every day of the week, for every hour of the day, for every minute of the hour, for every month of the year. It depends on what you’re cooking and the result you want. But for stews, we usually go for cuts that aren’t so expensive—chuck, brisket.”
Common Beef Stew Mistakes To Avoid
- Stewing at a high heat: Keep your stew gently simmering on the stovetop or in the oven at 320°F or lower. Remember, you can’t speed the process up! (However, a pressure cooker can help!)
- Skipping the sear: Searing the meat before stewing helps develop deeper, richer flavors. Don’t skip this crucial step.
- Adding the beef cold: Let the beef come to room temperature before adding it to the pot. This helps the meat cook evenly and stay tender.
