Slow, moist cooking in the oven makes inexpensive chuck roast juicy, flavorful and fork tender for this Oven-braised Beef Stew. Recipe below.

A couple of quick notes before I get started:

First, is green the new color of Valentine’s Day? Carmen and Aimee of the website Ecoscene report that Chicago high-end chocolatier Vosges Haut-Chocolat not only makes exotic treats guaranteed to spice up your Valentine’s Day—they do it green. In fact, they’re soon to be LEEDs certified.

Next, a quick little toot of the Blue Kitchen horn. Sometime last Sunday evening, the odometer clicked over to 100,000 hits. Very cool to see. But enough about me—let’s talk about stew.

I work in advertising. In just about every agency where I’ve worked, you’ll either see the following sign [usually in the print production manager’s office, if the agency’s big enough to have one], or creatives will bring it up when they think the suits aren’t standing up to the clients enough, particularly regarding deadlines:

GOOD
FAST
CHEAP
Pick two.

I know this sign isn’t unique to advertising—I’ve seen it in at least one car repair place, for instance. But wherever you see it, the message is clear. If you want something done good and fast, it’s going to cost you [almost anything can be done fast, if you throw enough money at it]. If you want something fast and cheap, it ain’t gonna be pretty. And if you want something good and cheap, it’s going to take some time.

Which brings me to beef stew meat. Stews were made for the cheap cuts. Chuck roast, the cut most commonly used for stew meat, has lots of connective tissue in it, which requires a long cooking time to break down so the meat will be tender. Conversely [and somewhat perversely], more expensive cuts of beef—steaks, for instance—get tougher the longer you cook them. This is why you should never order steak more than medium rare in a restaurant; and according to Anthony Bourdain, if you order a steak well done, you are guaranteed to get the worst steak the chef has at hand, because the steak is going to be ruined and it’s assumed you wouldn’t know the difference anyway. Here’s what the Restaurants & Institution’s Beef U site says about connective tissue:

“Connective tissues are the tendons and ligaments that attach muscles to the bone, and help give muscles their shape and form. The amount of connective tissue determines the meat’s tenderness; the greater the connective tissue, the less tender the meat. Muscles that are used for locomotion and power (i.e., in the legs and shoulders) have more connective tissue and typically yield less tender meat. The muscles of support (i.e., in the back—rib and loin) move less, are not as important for locomotion or power and, as a result, are more tender.”

Chuck comes from the shoulder, one of those locomotion and power sets of muscles. No problem—you just cook it a long time. Well, except the problem with that is the meat can tend to dry out when cooked a long time—especially, it turns out, on the stovetop. It’s nearly impossible to keep the temperature low enough with the pot sitting right there on the flame.

Blake over at The Paupered Chef wrote about cooking short ribs, another notoriously tough cut—wrote about it twice, in fact, once admitting his failure and once telling how he got it right. I remembered reading the second post and storing away in my brain that the difference was cooking them in the oven instead of on the stovetop.

Now, I’ve cooked stew for years. Good stew, not great stew. Oh, it’s always been hearty and satisfying, and I’ve generally gotten a nice mix of flavors going with wine and herbs. But often, the meat has tended toward the tough, dry, stringy side. Even if I cooked it over low heat for a couple of hours, same deal. So when stew weather hit with a vengeance—a spate of snowstorms, frigid temperatures and howling winds—I decided to solve this problem once and for all.

When meat’s the problem, start with meat solutions. I already knew what vegetables I wanted in my stew and how to prepare them, so instead of looking for stew recipes, I focused on the meat—specifically ways to braise beef, a slow, moist method of cooking. Remembering Blake’s tale of two short ribs, I rejected any stovetop recipes I found. Once I settled on a basic oven-braising recipe, I did what I always do—borrowed from other recipes I’d stumbled upon in the process as well as my own cooking experiences to morph it into my own take. And that take was delicious, if I say so myself—the beef flavorful, juicy and fork tender. Continue reading “Slow good: Oven-braised beef stew” →