How do I check stew doneness?

I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat faster than the meat, presumably, and I don't think I can get a good reading off a 1" beef chunk.

How do I tell when a stew is done? I've had bad experiences trusting to just a timer.

Best Answer

Stew meat is generally from tough cuts. Meat is tough because of collagen, which takes time to break down into gelatin, and gelatin gives a luscious mouth feel. The meat will get up to temperature and stay there for hours, the way tell it is done is with a fork - if it falls apart it's done.

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Quick Answer about "How do I check stew doneness?"

Follow your recipe for timing guidelines. Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You'll know it's done when the beef is fork-tender.

Can you overcook a beef stew?

Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you're actually making, but the sweet spot is about 2\u20133 hours.

What can I use if I dont have a meat thermometer?

Here, a meat thermometer is a crucial tool, and we suggest that everyone have one on hand. If you don't have one, however, or if it's not within reach when you need it, the touch test also works: Touch the cut of meat with your finger and then feel the fleshy part of your hand underneath your thumb.

How long should I simmer my stew?

Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

What is the best way to determine the doneness of beef?

For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat. For medium-rare the temperature should read 145\xb0F, the temperature for medium steaks should read 160\xb0F, and well done is 170\xb0F.

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