Steam Cooker For Beef Stew: Is It Possible?

Beef stew is a hearty dish that is perfect for cold weather. While it can be made in many ways, the traditional recipe includes beef, onion, carrots, potatoes, and red wine. This dish can be made in a slow cooker or an instant pot, but can a steam cooker be used instead?

How to prepare the beef for stewing

Preparing the beef for stewing is a simple process but requires a few steps to ensure the best flavour and texture. Here is a guide on how to prepare beef for stewing:

Firstly, select the right cut of beef. Stewing is ideal for less tender but flavourful cuts of beef. Look for beef chuck with a good amount of marbling, or white veins of fat running through it. Avoid generic "stew meat", especially if it looks lean, as it will not become tender during cooking.

Next, cut the beef into cubes of roughly the same size, around 1-1.5 inches. This ensures the beef cooks evenly. If necessary, cut the meat from the bone.

Then, pat the beef dry with a paper towel and season generously with salt and pepper, or a mixture of flour, salt and pepper. You can also add other seasonings like garlic powder or dried herbs.

Now you are ready to brown the meat. Heat some oil in a Dutch oven or large, heavy pot over medium-high heat. It is important not to crowd the pan, so cook the meat in batches, turning with tongs, until browned on all sides. This should take around 5 minutes per batch. Transfer the browned meat to a plate and continue until all the meat is browned.

Once all the meat is browned, you can add the vegetables and aromatics to the pan. Cook these until softened, then return the meat to the pan along with the liquid and remaining ingredients.

Finally, cover and simmer your stew. This can be done in the oven at 325°F (160°C) or on the stovetop for at least 1 hour, or until the beef is fork-tender.

Your beef is now ready for stewing and will be tender and full of flavour!

The best vegetables to add to beef stew

Vegetables are an essential component of a hearty beef stew, complementing and balancing the meatiness of the dish. Here are some of the best vegetables to add to your beef stew:

Carrots

Carrots are a classic and popular choice for beef stew. They add natural sweetness and texture to the dish. Cut them into chunks or slices to add to your stew.

Potatoes

Potatoes are another excellent addition to beef stew, providing substance and body. They soak up the rich broth and become tender and flavourful. White boiling potatoes, baby Yukons, or baking potatoes are good options to consider.

Onions

Onions are a must-have for beef stew as they add sweetness, depth, and a savoury aroma. They also help to soften the meat. Yellow or medium onions, cut into chunks or slices, are ideal for this dish.

Celery

Celery adds a nice crunch and freshness to beef stew. It pairs well with the other vegetables and meats in the dish. Chopped celery stalks can be added to the stew for extra texture and flavour.

Mushrooms

A medley of mixed mushrooms, such as cremini, shiitake, and oyster, can add a delicious meatiness to your beef stew. They soften and absorb the flavours of the stew while retaining their shape.

Greens

Hearty winter greens like kale, Swiss chard, collard greens, or turnip greens can be a wonderful addition to beef stew. Add them towards the end of cooking to retain their texture and freshness.

How to thicken the stew

There are several ways to thicken a beef stew. Here are some of the most common methods:

Roux

A classic French technique that involves cooking equal parts flour and fat (usually butter) over low heat until smooth. It can be whisked into the stew towards the end of the cooking process to make a rich, thick gravy.

Puree

Towards the end of cooking, ladle out a portion of the liquid and vegetables (leave out the meat) and puree it in a blender before adding it back to the pot. This will give your stew a creamier body, especially if you're using starchy vegetables like potatoes.

Starches

Starches such as cornstarch, arrowroot, or masa harina (ground nixtamalized corn) can be used to thicken the stew. Create a slurry by mixing equal parts starch and cold water, then add it to your stew towards the end of the cooking process. Starches like uncooked potatoes or rice can also be added directly to the stew to absorb liquid and thicken it.

Beurre Manié

A French technique similar to an uncooked roux, beurre manié involves kneading equal parts softened butter and flour together until well combined. The mixture is then rolled into small bits and gradually added to the stew, whisking until it thickens.

Other Methods

• Add leftover mashed potatoes to the stew.
• Use a spoon to mash some of the potatoes directly in the stew.
• Add beef gravy granules or instant mashed potatoes.
• Add a neutral thickener like xanthan gum, which has no calories as it's all fiber.
• Simmer vegetables such as cabbage, celery, onion, or tomato in a separate pan and puree them to create a thickener.
• Roll the beef cubes in flour before browning them to thicken the stew as it cooks.

The best type of cooker to use

There are several options when it comes to choosing the best cooker for your beef stew. Each has its own advantages and disadvantages, so it's important to consider your specific needs and preferences before making a decision. Here are some of the most popular options:

Slow cooker

The slow cooker is a great option if you have all day to cook your stew. It's a simple, reliable, and inexpensive choice that allows you to prepare your meal in the morning and come home to a delicious, ready-to-eat dinner. Slow cookers are also excellent for making large batches, so they're perfect if you're feeding a crowd or want leftovers. However, they can take a long time, so if you're short on time, another option might be better.

Instant Pot or pressure cooker

If you're short on time or need a more spontaneous cooking option, an Instant Pot or pressure cooker is a great choice. These cookers can drastically reduce cooking time, with some recipes taking only about an hour from start to finish. They're also great if you forgot to thaw your meat, as they can cook frozen meats to tender perfection. However, pressure cookers may not develop as much flavour as other cooking methods, and you'll need to be careful when releasing the pressure.

Dutch oven or heavy soup pot

A Dutch oven or heavy soup pot is a versatile option that can be used on the stovetop or in the oven. This is a good choice if you want more control over the cooking process, as it allows you to easily adjust the heat and monitor the stew's progress. However, it requires more attention and stirring than a slow cooker or pressure cooker. Additionally, searing the meat in batches on the stovetop can be time-consuming.

Stovetop

Cooking your beef stew on the stovetop is another option that gives you more control over the cooking process. It's important to maintain a low heat setting to ensure the meat becomes tender. This method may require more attention and stirring than other options, but it's a good choice if you want to monitor your stew closely.

Crockpot

A crockpot is a great option for those who want to set it and forget it. You can follow the initial steps of searing the meat and sautéing the onions and garlic, and then transfer everything to the crockpot along with the remaining ingredients. This method typically takes around 4 to 5 hours to cook.

In conclusion, the best type of cooker to use depends on your specific needs and preferences. If you're looking for convenience and the ability to cook a meal while you're away, a slow cooker or crockpot might be ideal. On the other hand, if you're short on time or need a more spontaneous option, an Instant Pot or pressure cooker could be the best choice. For those who want more control over the cooking process, a Dutch oven, heavy soup pot, or stovetop method may be preferable. Ultimately, consider your time constraints, desired level of involvement in the cooking process, and the specific features and advantages of each type of cooker to make the best decision for your beef stew.

How to store and reheat leftovers

Leftover beef stew is a great option for a quick, nutritious meal. Here are some detailed instructions on how to store and reheat it properly to ensure food safety and the best flavour.

Storing Leftovers

Allow the beef stew to cool completely before storing. Place the stew in an airtight container or cover it tightly with plastic wrap or aluminium foil. You can store it in the refrigerator for 3-5 days. If you don't plan on eating the leftovers within that time frame, it's best to freeze them.

To freeze leftover beef stew, use a freezer bag or a plastic container with a tight-fitting lid. Make sure to label the container with the date and contents. Frozen beef stew can be stored for up to 6 months.

Reheating Leftovers

You can reheat beef stew in the microwave, on the stovetop, or in a crockpot/slow cooker. Here are some specific instructions for each method:

• Microwave: Place the stew in a microwave-safe dish and cover it with a lid. Heat the stew for 3 minutes, stirring every 60 seconds to ensure even heating.
• Stovetop: Place the stew in a pot on low heat. Add a small amount of broth or water to maintain moisture. Stir frequently and simmer until the stew is heated through, about 15-20 minutes.
• Crockpot/Slow Cooker: Set the crockpot to low and ensure there is enough moisture in the stew to prevent burning. Stir occasionally and heat for 2-3 hours.

It is not recommended to reheat beef stew multiple times, as this can lead to a loss of flavour or a burnt taste. Additionally, if you are freezing the stew, leave out the thickening agents and potatoes until you are ready to serve it.

Frequently asked questions