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Beef Beef Stew

Quick Help - Tough Beef Stew

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Quick Help - Tough Beef Stew

MMRuth | Dec 14, 2007 11:41 AM

I made a beef stew this morning from Lucques - called for boneless beef shortribs but just used beef stew meat from the butcher (no idea of the cut). Cooked it in the oven at 325 for three hours (called for time) and took it out before going out for lunch. Just tasted the meat and it's still tough, with little liquid left. Added a cup of wine and a cup of water and am planning to simmer for a while more - will the meat soften up, do you think?

Thanks!

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