Cody Casey
Stew meat is typically a tough cut of meat that becomes tender and flavoursome during slow cooking. While stews are usually associated with oven cooking, it is possible to cook stew meat on a stove top or in a frying pan. In fact, a cast-iron skillet is often used to make beef stew, with the meat seared and then slow-cooked in the same pan. Pan-seared beef tips are another option for cooking stew meat in a frying pan. This involves browning the meat and creating a flavoursome crust, before finishing the dish in the oven.
| Characteristics | Values |
|---|---|
| Pan-frying stew meat | Possible |
| Ideal pan type | Heavy-bottomed pan with a lid, preferably cast iron |
| Meat type | Beef |
| Meat preparation | Cut into equal-sized cubes, season with salt and pepper, and coat with flour |
| Cooking time | 60-90 minutes, until "fork tender" |
| Cooking temperature | Medium-high heat |
| Additional ingredients | Vegetables (onions, carrots, celery, potatoes), beef stock, wine, garlic, spices |
| Serving suggestions | Salad, warm bread, rice, tacos, burritos, bowls, salads, sandwiches |
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What You'll Learn
Pan-frying stew meat is possible
To pan-fry stew meat, start by cutting the meat into equal-sized cubes. This ensures even cooking and allows for better browning. Next, season the meat with salt and pepper, and toss it with flour until it's well coated. The flour will help create a delicious crust and thicken any stew you plan to make.
Heat a heavy-bottomed pan with a lid on the stove. Cast iron pans are a great option for even heat distribution and creating a nice crust on the meat. Add some fat to the pan, such as tallow, duck fat, or avocado oil. You can even use the fat rendered from cooking the stew meat itself, a great way to add flavour and save money!
Once the pan is hot, add the meat in a single layer. This ensures even browning and cooking. Cook the meat for around 5-7 minutes on each side, until a rich, browned crust forms. You may need to cook the meat in batches to avoid overcrowding the pan, which can lead to uneven cooking.
Once the meat is browned, you can either set it aside and make a pan sauce or add your vegetables and liquid to create a one-pan stew. For a simple pan sauce, deglaze the pan with some broth, scraping up all the tasty browned bits. Add your desired seasonings and let the mixture reduce before adding the meat back to the pan and coating it in the sauce.
So, while stew meat is typically associated with slow cooking, pan-frying is a definite option. It can create a tasty, tender dish and is a great way to seal in juices and flavours, especially when combined with a slow-cooked stew.
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Use a heavy-bottomed pan with a lid
When pan-frying stew meat, it is recommended to use a heavy-bottomed pan with a lid. This type of pan is ideal for stewing meat because it distributes heat evenly, preventing hot spots and ensuring that the bottom of the pan does not burn.
To start, heat your pan over medium heat until hot but not smoking. Add enough fat, such as tallow, duck fat, or avocado oil, to coat the pan's surface. You can also use the rendered fat from cooking stew meat ahead of time and chilling the resulting stock to collect the solidified fat.
Once the fat has melted, swirl it around to cover the entire cooking surface. Then, add your meat in a single layer, ensuring it doesn't overcrowd the pan. Cook the meat for 5-7 minutes until a rich, browned crust forms. Flip the meat and repeat the process for the other side.
After achieving the desired sear, remove the meat from the pan and set it aside, keeping it warm. At this point, you can add more ingredients to your pan, such as garlic, onions, or vegetables, and continue building your stew.
Using a heavy-bottomed pan with a lid allows for better heat retention and distribution, making it ideal for the slow cooking process that stew meat often requires to become tender. The lid helps to trap moisture and heat, creating a moist environment for the meat to cook in, preventing it from drying out, and intensifying the flavours.
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Sear the meat to lock in flavour
While the idea that searing meat locks in juices has been debunked by chefs and scientists, searing is still a good idea for locking in flavour.
Searing is a technique that involves cooking the meat at a high temperature for a short period of time, which creates a rich, flavorful caramelization on the surface of the meat. This brown crust gives the meat a smoky, caramelized flavour profile that is locked in even if you continue cooking the meat another way. This process is known as the Maillard reaction.
To sear meat properly, preheat a heavy skillet or pan over medium-high heat. Use this time to trim the meat or add seasonings like salt, pepper, or lemon. Coat the entire pan in cooking oil and allow it to heat before adding the prepared meat. Place the meat in the pan and sear for a few minutes on each side without moving it around too early, as this can prevent the crust from forming properly.
After searing the meat, you can deglaze the pan by adding liquid and scraping up the brown bits from the bottom of the pan. This can add additional flavour to your dish.
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Slow cooking makes meat tender
While pan-frying is a suitable method for cooking stew meat, slow cooking is ideal for making meat tender. Slow cooking is a great way to make less expensive cuts of meat more tender and tasty. The technique involves cooking meat for long periods at low temperatures, allowing the collagen to break down into gelatin, which gives the meat a rich, silky texture.
Collagen is a type of connective tissue that holds muscle fibres together. When collagen is heated, it melts and dissolves, turning into gelatin between 160°F and 180°F (71°C and 82°C). This process takes time, and the longer the meat is cooked, the more tender it becomes. For example, oxtail has more fat and collagen than steak, so it becomes tender and moist when slow-cooked for several hours.
Slow cooking is suitable for various meats, including beef, pork, and chicken. Chicken breast, for instance, dries out quickly at high temperatures because it has limited connective tissue. On the other hand, chicken thighs and legs can withstand higher temperatures without drying out because they contain more connective tissue.
To maximize tenderness, factors such as fat, collagen, connective tissue, cooking time, and temperature should be considered. For instance, steaks with uniform fat marbling are graded higher because fat adds flavour and makes the meat more tender when it breaks down. Additionally, creating a caramelized crust before slow cooking can enhance tenderness. This can be achieved by searing the meat in a dry pan or with a small amount of oil or fat.
In summary, slow cooking is an excellent technique for making meat tender by breaking down collagen and connective tissues. By cooking at low temperatures for extended periods, the meat becomes softer and more flavourful, resulting in a delicious and tender dish.
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Add vegetables and sauce to the meat
Yes, you can pan-fry stew meat. In fact, browning the meat in a skillet or pan first before adding other ingredients is a recommended step in making beef stew. This adds depth and dimension to the stew. However, it is important not to crowd the pan as the meat will steam instead of sear.
Adding Vegetables and Sauce to the Meat
Once the meat is browned, remove it from the pan and set it aside. Add a little more butter or oil to the pan and melt/heat it. Then, add the onions, garlic, and balsamic vinegar. Cook, stirring and scraping the brown bits from the bottom of the pan, for about 5 minutes, until the vegetables are softened. Next, add the tomato paste and cook for another minute.
Now, add the beef back into the pan and sprinkle with flour. Stir until the flour is dissolved. You can also add herbs such as thyme, basil, and bay leaves at this stage, along with salt and pepper.
After this, add the wine, broth/stock, and water. Stir to loosen any remaining brown bits from the bottom of the pan and bring the mixture to a boil. Cover the pot with a lid and transfer it to an oven to braise for 2 hours, or keep it on the stovetop on the lowest heat setting for the same amount of time.
Add the vegetables in the last hour of cooking. Carrots, potatoes, and celery are classic choices, but you can use your favorite veggies. You can also add peas in the last few minutes of cooking. If you are using roasted vegetables, simply chop them up and throw them in.
Thickening the Sauce
A cornstarch slurry can be used to thicken the stew. This is made by mixing equal parts cornstarch and water. Slowly add the slurry to the boiling stew until the desired consistency is reached. Alternatively, you can use flour to thicken the stew.
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Frequently asked questions
Yes, you can pan-fry stew meat. It is a tough cut of meat that becomes tender and flavorful during slow cooking.
To pan-fry stew meat, you will need to:
- Cut the meat into equal-sized cubes.
- Season the meat with salt and pepper.
- Toss the meat with flour until it is well coated.
- Heat oil in a heavy-bottomed pan.
- Place the meat in the pan in a single layer and cook until browned.
- Flip the meat and repeat on the other side.
- Remove the meat from the pan and set it aside.
Here are some tips for pan-frying stew meat:
- Use a heavy-bottomed pan or a cast-iron skillet to prevent hot spots and burning.
- Sear the meat well to lock in flavor and create a nice crust.
- Don't rush the cooking process, as stew meat needs time to become tender.
- Cook the meat until it is "fork-tender".
- If using a stove-top, use a heat diffuser between the pan and the burner.
