Braising and Stewing

There’s nothing like a stockpot filled with beef in broth, wine or another liquid gently simmering on the stove to evoke the comforts of home. The final result of this slow cooking method is tender beef that melts in your mouth and warms you through and through. Both methods, braising and stewing, work best when you start out by browning the beef in a little bit of oil.  Braising tends to be the method of choice for large cuts of beef such as a pot roast or brisket with a small amount of liquid, while stewing tends to use cubes of beef mixed with vegetables and other ingredients with a larger quantity of liquid.

3 Easy Steps to Braising and Stewing

Step 1: Remove beef from refrigerator. Lightly coat with seasoned flour (optional). Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef, if desired. (Omit dredging and browning for corned beef brisket.)

Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan. Add herbs or seasonings, as desired. Bring to a boil; reduce heat.

• For pot roasts and other braised dishes, use small amount of liquid (1/2 to 2 cups).

• For stews and soups, use at least enough liquid to cover beef.

• Fresh brisket and corned beef brisket are cooked in liquid to cover beef.

Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.

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