Yes, you can absolutely boil stew meat. Boiling is a common cooking technique used when making beef stew or beef soup recipes. It helps break down and tenderize the tougher cuts of beef typically used for stew meat.
What is stew meat?
Stew meat refers to cuts of beef that come from the less tender parts of the cow, such as the chuck, round, and shoulder. These cuts contain more collagen and connective tissue and require longer, moist cooking methods like boiling, braising, or stewing to become tender.
Common cuts used for stew meat include:
- Chuck roast
- Chuck shoulder steak
- Chuck arm roast
- Chuck shoulder pot roast
- Bottom round roast
- Round tip roast
- Shoulder petite tender
- Shoulder top blade steak
These cuts are tougher with a bit more chew, but become meltingly tender when cooked low and slow through methods like boiling. The connecting tissue and collagen breaks down over time through moist heat.
Why boil stew meat?
There are a few key reasons why boiling is an effective cooking technique for tougher stew meat cuts:
- Tenderizes the meat: The gentle boiling action helps break down connective tissues and collagen. This leads to more tender beef that practically falls apart.
- Builds flavor: As the meat gently simmers, it absorbs flavors from the surrounding liquid.
- Extracts gelatin: Long boiling extracts gelatin from the meat and connective tissue, leading to a rich and luxurious sauce or broth.
- Easy hands-off cooking: Once the pot is simmering away, boiling stew meat requires minimal effort or babysitting.
The end result of boiling stew meat is fork-tender beef and a deeply flavored, gelatinous broth perfect for stew, soup, or gravy.
How to boil stew meat
Boiling stew meat is simple but does require some time for the tough cuts to become tender. Here is a basic process:
- Cut the beef into 1-2 inch chunks. Pat dry with paper towels.
- Season the meat generously with salt and pepper. You can also use other dried herbs and spices.
- Heat a large pot over medium-high heat. Add 1-2 tablespoons oil.
- Working in batches if needed, sear the beef chunks for 1-2 minutes per side until well browned.
- Transfer seared beef to a plate. Pour out excess fat from the pot.
- Return beef to pot and add enough cold water to just cover the meat. Bring to a boil.
- Once boiling, reduce heat to low. Let the beef gently simmer for 1 1/2 – 3 hours.
- Skim any foam or impurities that rise to the surface while simmering.
The stew meat is ready once fork-tender. The exact simmering time will depend on the cut of beef. Chuck roast or shoulder cuts may take 2 1/2 to 3 hours while round or tip cuts may only need 1 1/2 hours.
Tips for Boiling Stew Meat
- Cut into even sized chunks so meat cooks evenly.
- Don’t boil too vigorously – a gentle simmer is best.
- Skim foam and fat from the surface periodically.
- Add aromatics like onion, garlic, carrots, celery, bay leaves to enrich broth.
- Check tenderness periodically by poking meat with a fork.
- Let cool and skim hardened fat before using broth.
How to know when stew meat is done boiling
Here are some ways to test when tougher stew meat cuts are tender enough after boiling:
- Fork tender – A fork slides in and out of the meat with no resistance.
- Shredding – Try shredding a piece of meat, it should pull apart easily.
- Internal temperature – Use a meat thermometer, stew meat is done at 195°F – 205°F.
- Texture – The meat is soft and succulent, not chewy or tough.
- Color – The meat has lost its raw red color and turned brown throughout.
If the stew meat seems tough and chewy still, cover and continue simmering another 30 minutes until fork tender and completely cooked through.
What to make with boiled stew meat
Once you’ve boiling your beef to perfect tenderness, the possibilities are endless! Here are some delicious ways to use boiled stew meat:
Hearty Stews
- Classic beef stew
- Beef bourguignon
- Beef burgundy
- Carbonnade (Belgian beef & beer stew)
- Beef stroganoff
- Irish beef guinness stew
- Osso buco
Comforting Soups
- Beef barley soup
- Beef & vegetable soup
- Minestrone soup
- French onion soup
- Beef chili
- Beef pho
Hearty Gravies
- Pot roast gravy
- Beef gravy for mashed potatoes
- Onion beef gravy
- Mushroom beef gravy
Other Uses
- Shredded for sandwiches like French dip or BBQ beef
- Tacos, burritos, enchiladas
- Shredded over nachos, baked potatoes, rice dishes
- Pie fillings like chicken or beef pot pie
The tender, flavorful boiled beef is very versatile. Use it diced in the stew or soup, or shred it for serving in sandwiches, over rice, in burritos, and more!
Tips for the Best Boiled Stew Meat
Follow these tips for fork-tender boiled stew meat every time:
- Choose well-marbled stew meat cuts for more flavor and tenderness.
- Trim off any excess fat or silver skin before cooking.
- Cut meat into 1-2 inch chunks for even cooking.
- Pat meat dry so it browns properly when searing.
- Sear meat first for better flavor.
- Simmer low and slow until meat is fall-apart tender.
- Let broth cool and skim hardened fat before using.
- Season broth well with salt, pepper and herbs.
Common Questions
Is it better to boil or braise stew meat?
Both boiling and braising are excellent cooking methods for tough stew meat cuts. The main difference is that braising uses a small amount of liquid in a covered pot while boiling submerges the meat completely in water. Braising may allow for a bit more concentrated flavor but boiling delivers incredibly tender beef too.
Should you sear stew meat before boiling?
Searing stew meat before boiling is highly recommended. A quick sear adds richer, deeper flavor through the Maillard reaction. It also adds color and texture contrast. Simply pat the meat dry and sear in batches over high heat for 1-2 minutes per side before submerging in the boiling liquid.
What liquid is best to boil stew meat?
Water is the most common cooking liquid used to boil stew meat. However, broth (beef, chicken or vegetable), wine, beer, or tomato juice all add extra dimensions of flavor. The braising liquid imparts taste to the beef as it cooks.
How long does it take to boil stew meat until tender?
On average, stew meat takes 1 1/2 to 3 hours of gentle boiling to become fork tender. Chuck roast and other shoulder cuts take around 2 1/2 – 3 hours. Round cuts may only need 1 1/2 – 2 hours. Always boil until fork tender, regardless of cooking time.
Can you overcook stew meat by boiling too long?
It is difficult to truly overcook stew meat through boiling. The extensive collagen prevents it from drying out. Longer boiling just makes the meat even more succulent and fall-apart tender. That said, the meat fibers can become mushy after 4+ hours of boiling.
Conclusion
Boiling is an easy, hands-off technique that transforms tough stew meat into melt-in-your-mouth tender. Low simmering tenderizes the meat, builds robust flavor, and creates a wonderfully rich broth. With the right cut, temperature, and cooking time, boiled stew meat becomes the basis for incredible stews, gravies, sandwiches and more. Follow these tips for fork-tender boiled beef stew meat every time.