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MetalliTooL t1_j2ev1fo wrote

How did it come out?

Every time I try making beef bourguignon (or just beef stew), it's not as tender as I expect it to be. People say to keep cooking it if it's not tender enough, but then it just becomes drier and stringier.

I tried cooking anywhere from 2 to 5 hours at 300F, and I use the typical chuck cut.

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Xtruuh156 OP t1_j2evl9s wrote

It fell apart for me, total of 5 hours cooking, mostly at 325. I used chuck roast and cut them into about 2 inch pieces

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Xtruuh156 OP t1_j2evvj0 wrote

Maybe using too lean of a cut?

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MetalliTooL t1_j2f0zl4 wrote

Maybe. But they always say that the basic chuck cut will do, and I assumed they’re all about the same leanness.

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[deleted] t1_j2fl1x2 wrote

The marbling can vary drastically so it's worth it to take your time when you're looking in the meat section. I made BB on Christmas and got really lucky that the only roast big enough had very nice marbling.

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MetalliTooL t1_j2fllbf wrote

Yeah I think that was my problem. I assumed all chuck is the same and it would all get tender given enough time, regardless of marbling.

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Snufflepuffster t1_j2fjv3x wrote

This works for me everytime:

Chop up pork belly, fry it in a dutch oven and render the fat. Start with frozen beef cubes and brown them in the pork fat. Make sure the heat is high so the beef browns quickly. Drain most or the fat, leave two tablespoons, add butter, chopped garlic, carrots, onions and get all the brown bits off the bottom of the dutch oven. Sprinkle 3 tbs flour in there and mix until everything is coated. Add 500 ml red wine, reduce for 5-10 min, add 800 ml beef stock, crisped pork belly, and beef, bay leaves, spices. bring to a SIMMER, not a boil. Simmer means it looks like a pool of primordial ooze as it’s cooking. Every once and a while a bubble will make its way to the surface. That’s it. Simmer for at least 3 hours, preferably 6. Should fall apart. If you want to add mushrooms brown them in a separate pan and add them when simmering. salt to taste. Kosher salt is best imo.

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Lrkrmstr t1_j2fint3 wrote

I’m sorry to hear that, but cooking can have unexpected outcomes sometimes even if you’re a seasoned chef. That being said maybe consider the following and try it again:

I’ve found that if you don’t use enough braising liquid your meat can come out a bit tough. I usually use just enough to cover the ingredients with maybe a few spots sticking out above the liquid.

Also, if you’re putting the stew in the oven with the lid on your meat will cook faster since there is no cooling from evaporation. You could try leaving the lid 90% of the way on so some steam can escape and your sauce can reduce.

Lastly, make sure the meat is cut into about 2 inch chunks. All meat shrinks up when it cooks and larger chunks cook slower and retain their structure/texture better. They are also more resistant to overcooking so you can have some leeway if you accidentally leave it in too long. Once you can cut a beef chunk in half with a fork it’s done!

Sorry for the novel, but I sincerely hope this helps you out in the future!

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practicating t1_j2ezmiv wrote

What cut are you using?

If you get the chance get cheek. It was made for this dish, but can be hard to find in many places.

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[deleted] t1_j2fkfn2 wrote

One time, at a nice restaurant, my waitress came over and first thing out of her mouth was that the "beef cheek special is sold out". I didn't even know there was a beef cheek special and it totally felt like a gut punch.

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theK1LLB0T t1_j2fewvu wrote

I've done it in the slower cooker. About 6 hours on low, including searing the beef before adding to the slow cooker. Always comes out awesome

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gremolata t1_j2ffigb wrote

Try a different cut of meat. It takes some time to converge on the right one given your local choices.

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phathiker t1_j2fgtv6 wrote

I made beef bourguignon recently as well (for Xmas) and loved it. I used the recipe of YouTuber Brian Langstrom and it came out awesome. And it only got better over the days. Still eating the leftovers.

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Snufflepuffster t1_j2fkj8n wrote

Sometimes when I make it I simmer it all day, leave it covered in the dutch oven overnight, then simmer again the next day. As you say, the flavours come out if it is allowed to sit. I think that might be due to the alcohol in the wine.

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bobdole145 t1_j2fltkm wrote

Less lean of a cut and use a bit more acid.

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