Serious Eats: Recipes
Aromatic Beef Stew
When I first started making beef stews, I really had trouble accepting the concept of slow cooking. I'd sear the meat, put it in its liquid to simmer, and after a few minutes it already was tough: 'I must have overcooked it!' I'd conclude. Just the opposite was true; I needed to wait much, much longer for the tough tissues to break down and for the meat to be tenderized and flavored by its fellow ingredients.
This recipe uses a slow-cooker, but you can also cook the stew, covered, in a 300ºF oven or at a low simmer on the stove for about 2 hours, until fork-tender.