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How to Braise and Stew Meat

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Braise or stew less tender cuts. The steam improves the tenderness of the meat’s connective tissues.

These methods are suitable for cooking less tender cuts of meat that come from chuck or round. They improve the tenderness by applying steam to the meat's connective tissues.

 

Braise
A simple method that uses steam to cook large pieces of meat at lower temperatures.

1. Select a roast of uniform shape, weighing 2 to 4 pounds.

2. Use a pot just large enough to hold the roast. Heat a small amount of oil in a stockpot over medium heat.

3. Season meat or dust in seasoned flour. Place in heated oil and slowly brown roast on all sides. After browning, oil may be carefully wiped from pan with a paper towel.

4. Add about 1/2 cup of broth, wine, tomato juice, or water to pot.

5. Tightly cover the pot and cook over low heat on the stovetop, or in a 300 degree F oven, until meat is fork-tender. Cook for 1 1/2 to 3 hours.

6. Add vegetables during the last hour of cooking time.

 

Stew
Use this method to cook small pieces of less tender cuts. Cook gently and evenly over low heat while covered with liquid. Whole cuts may also be simmered with this method.

1. Coat meat lightly with seasoned flour. Meat may also be browned without flour coating.

2. Heat a small amount of oil in a stockpot over medium heat. Brown meat slowly on all sides.

3. Place meat in heated oil and slowly brown all sides. After browning, oil may be carefully wiped from pan with a paper towel.

4. Cover meat with liquid such as broth, water, or vegetable juice and bring to a boil.

5. Tightly cover pot. Reduce heat to low or place in 300 degree F oven. Cook covered for 1 to 3 hours, until meat is fork-tender.

6. Add vegetables during the last hour of cooking time.


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