25 September, 2017
Billy O’s Beef Stew
Stewing meat is one of the oldest form of cooking. It consists of solid ingredients (usually meat and vegetables) that has been cooked in liquid and served in the resultant gravy
American beef stew usually uses cuts of beef like shoulder (chuck) or spare ribs which are less tender. Liquid (or beef stock) and vegetables are added, and the stew is set to simmer for long hours until the beef is cooked tender.
It is the least tender cuts of meat that become tender and juicy. Cuts of meat having a high amount of marbling and gelatinous connective tissue provide the best juiciest stews.
Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.