Browning Beef Stew (safety question)
I'm making beef stew in a cast iron dutch oven for the first time. I have some stewing meat, and have oiled the bottom of the dutch oven.
The problem is my cast iron dutch oven is a small size, so that the meat was a bit crowded. Still I made sure that all the sides looked brown.
My question is when people "brown" beef stew or cubed beef for stews. Is this actually really cooking it, or is it more for a searing flavor?
Taste aside, will my beef be safe to eat if I leave it on low simmering for 2 hours (is "simmer" even enough to cook it?). I'm using 2 hours because that's what the stew seasoning told me to do.
Best Answer
Yes, a simmer will be on the order of 180 to 200 F (82 - 93 C) which is a safe temperature for cooking and holding stew.
Browning beef does cook it, but usually not all the way through as that is not the point; instead it is to develop the flavors. The full cooking is done during the braising or stewing stage while you simmer it. This also allows the collagen to hydrate into gelatin, creating the tender texture of well cooked stew meat.
Pictures about "Browning Beef Stew (safety question)"
Should stew meat be browned?
Ideally, the meat should be browned in a skillet or saute pan, which allows more evaporation than does a deep stew pot. However, one-pot cooking is part of the appeal of stews. Begin by patting the cubes dry with paper towels; moisture impedes browning. Some recipes call for dusting the meat with flour.Is browning beef necessary?
Without searing, meat dishes can taste flat and boring. Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing.What is the purpose of browning the meat?
During cooking, beef undergoes many chemical changes, affecting its appearance, taste and texture. Browning or searing the lean outer surface of your beef produces the rich, deep meaty colours, flavours and aromas we love. This browning process is known as the Maillard reaction.What are the rules in stewing?
Rules for StewingMeat to be stewed should be put into a stewpan with enough hot water to cover it, and kept at simmering point until tender, but no longer. The meat in stews is often as ragged and flavorless as meat from which stock has been made, simply from over stewing.Huge Mistakes Everyone Makes When Cooking Beef Stew
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