Beef stew is great—I have nothing against it. There are times, however, when I want something a bit quicker or a bit more flexible, but I also want to use up that package of stew meat I already bought. Here are 11 recipes I turn to in just such a moment.
Before you dive in, here are a few quick tips to ensure your stew meat will come out tender for these recipes:
- For recipes that call for thin-sliced pieces, cut the stew meat against the grain into very thin slices before using. It will be easier to slice thinly if you freeze the meat for about 30 minutes beforehand.
- If you have time to let the meat marinate before cooking, do it! Even an hour in a marinade will help to tenderize it.
- For stir fries and other quick recipes listed below, try velveting the stew meat beforehand. This is a Chinese technique that tenderizes meat (it works on chicken, too) and is really easy to do: Simply add your stew meat to a bowl and sprinkle with baking soda (about 1 teaspoon per pound of meat). Toss to coat evenly and let sit in the fridge or at room temperature for 30 minutes. Rinse the meat with cold water, then drain well and pat dry. Now it’s ready to use!
#Recipes #Stew #Meat #Arent #Stew
