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Stewing Beef
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| Stewing Beef |
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Coat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain. Cover beef with liquid; cover and simmer over low heat on stove or in 325°F oven per chart until fork-tender.
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| BEEF CUT |
THICKNESS
(inches) |
TOTAL COOKING TIME |
| Beef for Stew |
1 to 1 1/2 pieces |
1 3/4 to 2 1/4 hours |
| Shank Crosscut |
1 1/2 thick |
2 to 3 hours |
All cooking times are approximate and are based on removing beef directly from refrigerator.
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