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dry tasting stew
in article , hahabogus at
lid wrote on 1/8/04 8:14 PM:
>
> Also over crowding the pan when browning the meat will cause the meat to
> sieze up and be tougher and dry tasting.
Overcrowding the pan will only serve to cause the meat not to brown. That
happens because too much meat in the pan gives off enough liquid to "water
down" the oil, thereby lowering the temperature and preventing it from
browning. But it won't prevent the meat from getting tender.
For tender stew meat, you need to brown it and then simmer it in plenty of
flavorful liquid (I like a combo of beef stock, tomato sauce and red wine)
for at least two hours.
If the meat is dry, it's because the meat was too lean to start with.
Personally, I am not a fan of round, I prefer cutting up a chuck roast or
even a chuck shoulder steak, since there is more marbling in chuck than in
round. Chuck comes from the front of the animal, round from the
hindquarters.
If the meat is tough, it's because it wasn't cooked long enough or with
enough liquid.
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