On Monday, March 19, 2018 at 9:59:37 AM UTC-4, Wayne Boatwright wrote:
> I consider myself a pretty good cook, and judging from what friends
> have said, they agree.
>
> However, I have almost never made a stew, either using "stew meat" or
> cutting up a roast for stew where the resulting meat has a really
> moist, unctious and velvety or smooth texture. It comes out tender
> but "dry". I normally use beef stock for the liquid and sometimes
> add wine. Seasonings and vegetables aside, it's the meat alone that
> is problematic.
>
> I alwyas brown the meat and have cooked it in various traditional
> ways, e.g., simmered on stovetop, in a covered dutch oven in the
> stove, in a pressure cooker, in a slow cooker, etc. Still, I'm
> always disappointed with the result. A part from using a pressure
> cooker I always cook long and slow.
>
> My exprience in restaurants has convinced me that I'm doing someting
> wrong or that something is missing. The stews I've been served have
> always had the desirable qualities.
>
> The meat I buy seems to have enough marbling, so what am I missing?
>
> I've had the same experience in cooking "beef tips".

<https://www.seriouseats.com/2016/02/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef.html>

Cindy Hamilton