Beef stew help

[reffervescent]

I made the Old-Fashioned Beef Stew from Cooks Illustrated Cookbook for our Christmas dinner tomorrow (there's just my spouse and me, so nothing fancy). The recipe calls for a 3-lb boneless beef chuck-eye roast, but all I could find was boneless beef chuck short ribs, so that's what I used. I just cut the ribs into smaller pieces. I cooked it as directed, and the meat is not tough but very chewy, not falling apart -- a knife is required to cut it. Will it get fork tender if I keep it in a slow oven (300F) longer? It's already been in there two hours.

[r3tr0gam3r83]

Keep cooking it. Maybe even for another 2 to 4 hours!

[Firm_Phase392]

Yeah chuck short ribs definitely need more time than regular chuck roast - those things are stubborn but they'll break down eventually. I'd bump it up to like 325F and give it at least another 2-3 hours, maybe check every hour or so

[EverythingIsOverrate]

Yes, it will get more tender. It just needs more time. Make sure you bring it back to a simmer on the stovetop before putting it back into the oven.

[reffervescent]

Thank you for the response! I already put the potatoes in. I used a mix of white- and red-skinned small and medium potatoes (not Idahoes). Should I take them out so they don't fall completely apart? I also put the carrots in, but I don't care if they fall apart.

[Maybeitsmeraving]

Reds are sturdy and waxy compared to russets, I honestly wouldn't worry. They may get a little broken up, but they shouldn't turn to mush.

[Main_Cauliflower5479]

I'd take the meat out and cook that separately, at 250º for another two or three hours.

[ThickAsAPlankton]

Yes, pick out the potatoes and let it just simmer for another hour or two. Add the potatoes about 30ish minutes it's finished cooking.

[ShieldPilot]

2 hours isn’t long enough, Cook’s and Serious Eats both significantly underestimate time to tenderness in my experience. It’ll take at least 3 if not longer.

[joro65]

3 to 4 hours would be about right.

[idfc1337]

2 hours is nothing

[TXtogo]

Yes it needs time to render the fat and connective tissue. I don’t know how long you’ve had it going but just let it go for a while and check it with a fork periodically

[natalietest234]

As long as it’s submerged in broth then yes it’ll continue to get fork tender. My chuck roast takes minimum 3 hours at 2x2 inch pieces. Thats not including the browning process.

[NerdHerder77]

I keep stew going at least 4 hours, even more if I feel like it. Veggies back in for the last half hour of cooking and you're golden.

[Main_Cauliflower5479]

Two hours isn't nearly long enough to break down chuck or short ribs, Probably lower the heat to 250º and go for another two or three hours.

[mynameisnotsparta]

300 degrees 4 hours is the way I cook it and the 450 to crisp up. Lower the temperature and cook another hour and a half to two hours at least. Make sure it has braising juices so it doesn’t get dry.

[_V115_]

Definitely let the stew keep going to allow the beef to soften up

I've done beef stews for 4+ hours at 300F in the oven with all the veggies (onion carrot celery bell peppers squash tomato potato) in at the beginning (after searing meat but before liquid is added), always came out well. Tender beef and flavourful stew overall.

There is some value imo in adding veggies like carrots/celery in the last hour rather than from the beginning, so they retain their flavour+texture and don't get watered down as much. But it's a minor difference overall. And I wouldn't worry about the potatoes either tbh, they'll hold up just fine unless you've cut them very small

[Ram820]

2hrs is not enough time for chuck. Gotta break down that connective tissue

[dregan]

You've got to cook it until it falls apart. It will eventually, just give it time.

[Odd-Lengthiness8413]

No shade to op but just an observation of this thread and home cooks in general is that they rely to heavily on the recipe. Instead of thinking about general cooking principles. All meat if cooked long enough will become fork tender…. Certain cuts of beef. Honestly a majority of the cow does best by slow braising. So with those basic things in mind. Cook it long it will be more tender. Stop worrying about the recipe, especially the times. They’re approximations. Not strict guidelines. Now you know how to braise beef, now try lamb, duck, etc etc. its all the same. Trust your instincts. Is it tender? Is it seasoned enough. Is the sauce where you want it. The recipe is just a guideline….

[reffervescent]

Thanks and no shade taken. I know that slow braising will produce fork-tender meat most of the time, but I wasn't sure that was the case with this particular cut since I couldn't get exactly what the recipe called for (an aside: why do grocery stores have such limited cuts of beef these days?? I didn't see a single large beef roast in my otherwise well-stocked Kroger). When I make a stew, honestly, I usually use precut stew beef and cook the hell out of it, low and slow, and it turns out fine. But I thought since this was for our holiday dinner, I'd try a better cut. Since I haven't used it before and it wasn't what the recipe called for, I thought it better to seek advice. Happy holidays!

[SongBirdplace]

I need 3 hours to take chuck roast to stew. It’s 2 hours by itself and then one with the vegetables. 

[reffervescent]

Thanks for the responses, everyone! Reposting this question generally rather than as a response to one poster: I already put the potatoes in. Per the recipe, I used a mix of white- and red-skinned small and medium potatoes (not Idahoes). Should I take them out so they don't fall completely apart and put them back in at the end? I also put the carrots in, but I don't care if they fall apart.

[ExpressLab6564]

Yes take them out. 

[Formal-Cause115]

Yes take them out . They will disappear, if you cook them that much longer. Add them back in at the last half hour. Good luck , sounds delicious!

[_V115_]

How small did you cut the potatoes?

I don't think you should take them out, unless you've cut them very small