Menu Close

how to tenderize stew meat banner 1.0

How To Tenderize Stew Meat

Stew Meat is typically cubes of beef cut from tougher areas of the cow like flank, skirt and round roasts. Because these areas of the cow get exercised regularly, the meat is lean with very little marbling and a bit tough. But it’s very flavorful beef that’s inexpensive, which makes it perfect for a stew. The best way to tenderize stew meat before you cook it is with a spiked meat mallet. Pounding beef breaks up tough muscle fibers and connective tissue while creating small spike shaped dimples along the surface. These dimples allow juices to penetrate deeper into the meat which helps tenderize it even further. But what really makes Stew Meat super tender is braising. When stew meat is cooked quickly at high temperatures it can dry out and become tough. However, when slow cooked at low temperatures, it becomes tender enough to cut with a fork.

When cooking a beef stew you should do everything possible to make the meat tender. In addition to using a spiked mallet and slow braising , there are a few other ways to tenderize stew meat which include: marinades, salt, baking soda and enzymes. Using multiple methods together will produce the most tender Stew Meat possible.

Once the meat is tenderized, but before you start cooking, Stew Meat is typically cut into cubes. It’s important to cut the beef across the grain and not along it. This makes the meat softer and easier to chew.

Tenderizing stew meat before you braise it makes it easier to chew and maximizes the meat’s flavor.

In this article we’ll discuss the different step-by-step ways you can tenderize Stew Meat along with some helpful tips and information.

What Makes Stew Meat Tough & Chewy?

Steaks are actually muscles cut from a cow.

Muscles that get lots of exercise are denser with less fat marbling. This makes them tougher and harder to chew. But areas of a cow that don’t get used as much are softer with more marbling. This makes the meat more tender.

  • Muscles at the top of the animal, around the backbone and ribs, don’t get much exercise so the meat is soft and tender with more marbling. These are your high-end steak cuts like prime rib, tenderloin, porterhouse, etc. Unfortunately, these areas tend to be smaller which is why an entire cow only provides a few prime steaks. This increases the price of the meat.
  • Working parts of a cow, like the legs, neck and lower muscles, get more exercise so the meat is tough and sinewy with more strips of fat and less marbling. There are more tough cuts on a cow than tender cuts so the price is much lower. These include Chuck, Brisket, Skirt, and Flank. This area is where most Stew Meat comes from.

Muscle is made up of long strings of connective tissue called fibers. Surrounding the muscle fibers are a thin gelatinous substance called collagen and fat.

Tenderizing beef before you cook it breaks down and weakens these fibers which makes the meat softer and more tender.

The primary ways Stew Meat is tenderized is by pounding it with a spiked mallet and then slow braising it in liquid.

Pounding Stew Meat and slow cooking at low temperatures both tenderize the beef, but they do it in different ways. This is why using both methods together is so effective.

how to tenderize stew meat 2.0

The Best Way To Tenderize Stew Meat Before You Cook

The best way to tenderize Stew Meat before you start cooking is with a meat tenderizing mallet. Pound the beef evenly on both sides. Pounding meat with a mallet breaks up tough muscle fibers and creates small dimples on the surface. These dimples allow juices to penetrate deeper into the meat which tenderizes even more.

Before you place the tenderized meat into the stew, it’s typically cut into cubes. Cut the beef against the grain and not along it. This makes the meat softer and easier to chew.

The very best way to tenderize Stew Meat is the cooking process called braising. Slow cooking beef in liquid at low temperatures creates very tender meat.

Stew Meat is typically made from inexpensive tough and lean cuts of beef like skirt, flank, chuck or round roasts. Try to select the freshest cut of steak you can get with some amount of fat or marbling. Even among tough cuts of beef, some steaks are more tender than others.

Here’s a breakdown of the process:

  • Lightly wrap the meat in waxed paper or plastic and place it on a cutting board.
  • Using a spiked meat mallet, hit the Stew Meat hard enough to leave dimples.
  • Pound both sides of the meat evenly.
  • Remove meat from the wrap and cut it into cubes against the grain.
  • Season.

Once the meat is tenderized, cut and seasoned, place it into your stew and start cooking on low heat.

The best way to make Stew meat tender is by softening it with a meat mallet and then slow braising it.

The longer you slow braise the beef, the more tender it will become. Braising is a slow cook method that usually takes me over 4 – 6 hours to complete. But the result is super tender meat that melts in your mouth.

Tenderize Stew Meat With A Mallet

Stew Meat is typically fairly lean and a bit tough. But it has tons of flavor that works great in a slow cooked stew.

The age of the cow, how they were raised and what they were fed helps determine how tough beef is. Try to use the freshest, best quality meat you can find because it will be more tender.

Stew Meat is usually cut from a part of the cow that gets a lot of exercise, which makes the meat tougher and leaner. This is why Stew Meat benefits so much from tenderizing before you cook it.

The best way to tenderize Stew meat before you cook is by pounding it with a spiked mallet.

Repeatedly pound the steak on both sides. This not only tenderizes the beef but also creates small dimples on the surface which allows liquid to penetrate deeper into the meat. This makes the beef even more tender as it cooks.

  • Wrap the beef in waxed paper or a plastic bag. This will contain the meats juices as you hit it.
  • Repeatedly pound the steak on both sides. This not only tenderizes the meat but also creates small dimples in the beef.
  • The blunt force of a mallet helps break the bonds which hold muscle fibers together.
  • Pounding the meat enhances the tenderizing effects of a stew by opening up the beef’s muscle fibers.
  • When you’re done pounding, cut the meat against the grain into cubes.
  • Season the beef.
  • Start cooking.

As you pound the steak, tough muscle fibers are broken down and torn apart. This makes Stew meat softer, more tender and easier to chew.

How To Tenderize Stew Meat With A Mallet

Tenderizing Stew meat with a meat mallet is easy to do. Here are some helpful tips if you’ve never done it before.

  • Wrap the beef in some wax paper or plastic wrap to avoid cross contamination of surfaces. You can tenderize meat without wrapping it, but make sure you clean up thoroughly afterwards.
  • Use a good quality dish-washer-safe cutting board that’s well sanitized.
  • Meat mallets come flat and spiked. The spiked end works better for tenderizing steak. The flat side is better if you want to flatten the meat a little.
  • Hit the beef hard with the mallet but not too hard. You don’t want to damage the meat. Hit it hard enough to form dimples but not hard enough to shrink the meat.
  • As you hit the beef you’ll notice dimples on the surface from the mallet spikes. This means you’re breaking down and penetrating into the muscle fibers. When you’re all done, turn the steak over and do the same on the other side.
  • If you hit the steak too hard it’ll start to get slimmer. You don’t want this to happen because the meat can get tougher when it’s compressed.
  • Once you’ve pounded both sides evenly, remove the steak from the wax paper or plastic wrap.
  • Cut the beef against the grain into cubes.
  • Season.
  • Place the meat into your stew and start cooking.

The Best Way To Tenderize Stew Meat Is Braising

The best way to tenderize Stew Meat is by slow cooking it in a small amount of water on low heat. This cooking process is called braising.

The secret to braising is keeping the temperature low enough to break down collagen in the meat fibers but high enough to kill microorganisms in the meat. A perfect temperature for braising is between 180 and 190 degrees Fahrenheit.

I recommend searing or browning the meat quickly before starting to braise. This prevents the meat from turning greyish in color.

  • When braising on a stove top, this is considered a low simmer.
  • A 300 to 325 degree Fahrenheit oven will accomplish a braise.

If you braise stew meat in the oven, preheat to 300 degrees. Use a roasting pan with a lid. Season as desired and add half a cup of water or beef broth to the pan. Put the lid on, and cook for about 2 – 4 hours.

Chefs Tip: Check the liquid every half hour or so and add more if needed. There should always be liquid in the bottom of the pan.

Braising is a slow cooking process in the oven or stovetop. The meat needs time for the collagen to melt which produces tender beef.

When you slow cook steak, the collagen surrounding tough muscle fibers melts which breaks apart and loosens the muscle.

Slow cook a steak long enough and the meat will literally fall apart.

Heat and time are essential when slow cooking.

Slow Braising Stew Meat Makes It Tender

Slow braising Stew Meat can produce beef so tender it literally falls apart. It also creates great tasting beef because you can create flavors not possible with dry heat like grilling or pan frying. Try slow cooking your steaks with wine, spices, herbs and vegetables for even more flavor.

The key to this type of cooking is low heat for a long period of time.

Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. This achieves a rich flavorful surface like the sear on a grill and prevents the beef from turning grey.

Remove the meat and deglaze the pan with liquid. Try wine, beer, broth or water. Add in your seasonings, veggies, onions, spices, potatoes, etc. Then put in the beef and cook with the lid on tight at around 300 °F for about 2 – 4 hours.

Check the level of your liquid every half hour or so. Add liquid as needed. For braising to be done right there must always be some liquid in the pot.

Make sure the lid stays on tight. If it’s open steam can release which dries out the meat.

Slow cooking in the oven generally works best, but a stovetop can also work as long as you keep the heat low and steady.

Braising Stew Meat On A Stove Top

Stew meat is usually seared before braising. This turns the meat brown, adds flavor and prevents the meat from looking greyish.

Put 2 or 3 tbsp. of oil in the pan or Dutch oven and heat over medium-high. Place the meat in as soon as the oil gets hot. Sear the stew meat in small batches on all sides. Take each batch out of the pot before starting the next batch.

When all the meat is seared, put it into a Dutch oven and add 1/2 to 1 cup water of beef broth along with your other ingredients, vegetables and spices.

Bring to a boil, cover and turn down to medium-low.

Cook on a low simmer for 2 to 4 hours.

Check the liquid level every 30 minutes and adding more if necessary to keep liquid in the bottom of the pan.

Braising Stew Meat In The Oven

Pre-heat the oven to 300 degrees Fahrenheit.

Stew meat is usually seared before braising. This turns the meat brown, adds flavor and prevents the meat from looking greyish.

Place the stew meat in a single layer in a roasting pan or Dutch oven with a tight lid. Season as desired.

Add 1/2 cup of water or beef broth to the pan along with your other ingredients, vegetables and spices.

Place the lid on the pan and cook in the oven for 2 to 4 hours.

Check the liquid level every 30 minutes and adding more if necessary to keep liquid in the bottom of the pan.

Make A Stew

A stew is a little different than braising because it uses more liquid.

A stew uses enough liquid to completely cover the meat and vegetables in the pot. Like braising, stew meat should be seared before stewing to make the beef brown.

Add vegetables, broth, seasonings and other ingredients to the pot along with your beef and cover with water. Cook at a low simmer for 2 to 4 hours for a very tender meat stew.

To thicken up the broth, add 2 to 3 tbsp. of flour or 1 tbsp. of cornstarch to the liquid one-half hour before the cooking time is complete.

Sear Tough Stew Meat Before Braising

After Stew Meat is tenderized, cut into cubes and seasoned, it should be seared. Searing the beef turns in brown, locks in juices and prevents it from turning grey. You should always sear Stew Meat before braising or cooking a stew.

Sear the meat in a pan, pot or Dutch oven with a tablespoon of oil on medium-high heat. Sear until the beef becomes brown on all sides. Your meat should have a dark brown crust and a glaze over the bottom of the pan. I always add seasoning when I sear to lock flavors deep in the meat.

Tip: Don’t put too much meat in the pot when searing. Add a single layer of meat at a time, and sear in small batches. The purpose of searing is to brown the outside of the beef, not to cook the inside.

Once the meat is seared on all sides, slow cook it in liquid in an oven or stovetop.

Other Great Ways To Tenderize Stew Meat

There are plenty of great ways to tenderize Stew Meat before you start cooking. In addition to pounding the beef with a spiked mallet and cutting it into cubes against the grain, you can also try salt, enzymes, marinades and baking soda.

Each method of tenderizing beef works a little differently and some methods can be combined for even more tender beef.

Keep in mind that each of these meat tenderizing methods are done before you start braising or slow cooking the meat.

Tenderize Stew Meat With Salt

Coating Stew meat with salt is another good way to tenderize it before you cook.

Don’t use regular table salt to tenderize a steak. It contains iodine which can give the meat a strange chemical flavor. It’s also too fine which makes it hard to wash off later. Table salt usually results in a weird tasting over salted steak. Use coarse kosher or sea salt instead.

You can use salt along with a pounding to tenderize Stew Beef even more. The dimples created when you pound the meat allow the salt to penetrate deeper into the steak.

Tenderizing Stew Beef with salt is easy, here’s how:

  • Sprinkle coarse salt generously over both sides of the steak.
  • Allow the steak to rest for at least an hour.
  • Rinse off the excess salt.
  • Dry the steak with a clean paper towel.
  • Cut the beef against the grain into cubes.
  • Season the meat.
  • Cook.

Salt draws out the steak’s natural juices which then dissolve the salt creating a brine solution. The brine then absorbs into the meat, adding in moisture while tenderizing.

In addition to tenderizing the meat, salting also gives it great flavor. Just remember not to add too much additional salt when you season the meat or stew. It’s easy to over salt a steak that’s already been tenderized in salt.

When you tenderize steak with salt it will turn a little brown in color. Don’t be worried, this is normal and harmless.

Tenderize Stew Meat With An Enzyme Tenderizer

Natural enzymes are another good way to tenderize Stew Meat while also adding some additional flavor.

You can buy powdered meat tenderizer at the grocery store. Meat tenderizer contains a naturally derived enzyme powder. The enzyme most commonly used is papain, which comes from papayas or bromelain, which comes from pineapples. Sprinkle the steak with tenderizer and allow the enzymes to break down those tough meat fibers.

Meat tenderizing powder works fast. Usually the meat just has to sit with the powder on for a minute or two before cooking.

Use less salt on your steak if your enzyme-based tenderizer comes with salt in it.

If you prefer using fresh fruits instead of a powder, use a marinade of kiwis, pineapple, papaya and mango instead. These fruits are good sources of tenderizing enzymes and more natural than a powder.

The enzymes found in certain fruits do an excellent job of breaking down tough muscle fibers and connective tissue. They’ll tenderize the meat making it softer and less chewy.

Even though enzymes are effective, they only work on the meat’s surface. To make them more effective, pound the beef first with a spiked mallet. The dimples created by the mallet allow the enzymes to penetrate deeper into the meat.

When enzyme tenderizers are used too long the steak can get mushy on the outside. So only keep them on for a few minutes.

  • If you use a powder, let it sit for just a minute or two before cooking.
  • If you use the fruits, let the steak marinade for about an hour.

Pro Tip: When marinating with enzymes, always use a non-reactive container like glass or Ziploc bags. A metal bowl can react with the enzymes giving your steak a strange metallic flavor.

How To Quickly Tenderize Stew Meat With Baking Soda

One of the fastest ways to tenderize Stew Meat is with a Baking Soda bath. Baking soda mixed with water creates a solution that can tenderize tough steak in only 15 minutes. Baking soda causes the steak’s pH level to increase while neutralizing acid found in the meat.

As pH levels rise toward the outside of the meat, proteins on the inside loosen their bonds. This results in a more tender and juicy steak.

Once you’re done tenderizing the meat, thoroughly rinse it off before adding spices and cooking. You don’t want to cook the meat if it still has baking soda on it.

Even though a Baking Soda bath can quickly tenderize a tough steak, it doesn’t do much for its taste. Add all your spices after the meat is removed from the baking soda and rinsed.

Here’s how to create a baking soda bath for your Stew Beef:

  • Dissolve 1 tablespoon of baking soda in a ½ cup of water for every 12 ounces of steak.
  • Place your meat in the solution and soak it for 15 minutes.
  • Rinse with water and pat dry.
  • Cut and season the meat.
  • Start cooking.

Remember, a baking soda bath is a fast and easy way to tenderize tough cuts of beef. But it doesn’t add any flavor like a traditional marinade does. Spice the meat after its been removed from the bath, cut and rinsed.

Tenderize Stew Meat With A Marinade

A great way to tenderize tough Stew Meat is with an acidic marinade.

Not just any marinade will tenderize a steak, it has to contain some acid like lemon, lime or kiwi. Fruit is actually a really good tenderizer because many contain acids.

Acids break down proteins and tough connective tissue which tenderizes the steak. Lemon juice, wine, vinegar, beer and soda are all strong tenderizers. Even liquids like buttermilk and yogurt will help tenderize meat because of their acidic qualities.

Combine a tenderizing marinade with a meat mallet for an even more tender steak. Pounding the meat with the spiked edge of a mallet creates dimples which allow the marinade to penetrate deeper into the steak.

Marinade only tenderizes the surface of the meat it touches. So if you don’t pound the beef first you’ll only tenderize the outer edges. But because most Stew Beef is thin, this is sometimes enough to soften the entire steak. But Stew Meat tends to be tough so I recommend both a pounding and a marinade.

Here’s how you do it:

  • Place your steak in a food-safe container and add your favorite marinade over it. This works better if you pound the meat with a spiked mallet first.
  • Both sides of the steak should be bathed in marinade.
  • Place the steak in the refrigerator.
  • Let the steak rest for at least 30 minutes and no more than 24 hours. I recommend marinating for 8 hours.
  • Remove the steak and slice it against the grain into cubes.
  • Season.
  • Start cooking.

Use a clean paper towel to blot the steak dry before cooking or sear it while still wet.

Pro Tip: When marinating with acids, use a non-reactive container like glass or Ziploc bags. A metal bowl can react with the acids giving your steak a strange metallic flavor.

How Long Should I Marinade Tough Stew Meat?

The ideal time to marinate tough Stew Meat is 8 hours in the fridge. Turn the meat over every 2 to 4 hours to keep it drenched in marinade. But you can marinade steak for up to 24 hours. Don’t go over 24 hours or it can become mushy.

If your short on time, marinating beef for just 2 to 3 hours in the refrigerator will make a big difference.

When you’re done marinading, remove the steak and cut it against the grain into cubes. Then sear it and start braising. You can either pat dry the meat with a paper towel or sear it wet.

Tenderizing tough Stew Meat with both a spiked meat mallet and a marinade will make it as tender as it can be.

Cut the meat across the grain and never along the grain. This makes the meat easier to chew.

I recommend searing the meat before you start braising. This turns it brown and adds more flavor. When you don;t sear meat before braising it can turn an unattractive greyish color.

Tenderize Stew Meat By Slicing It Against The Grain

Another way to improve the tenderness of Stew Meat is by slicing it properly. Slice the meat against the grain into small cubes. Cutting against the grain helps shorten tough muscle fibers which makes the meat a little softer and easier to chew.

Always cut steak against the grain. This makes the meat more tender and easier to chew.

How Do You Make Stew Meat Tender?

It’s a quick and easy process to make tough Stew Meat more tender. The best way to do it is by pounding both sides of the meat with a spiked mallet. This will created small dimples in the meat which break apart and soften tough muscle fibers.

The dimples also allow marinade to penetrate deeper into the beef if you use one.

Here are the steps you need to follow to make Stew Beef more tender:

  1. Pound both sides of the meat with a mallet to tenderize it.
  2. Marinading the steak in an acid based marinade isn’t required but it’s beneficial.
  3. Slice the meat against the grain into cubes.
  4. Sear the meat before you start braising.
  5. The secret to tender Stew Meat is braising, or slow cooking in liquid on low heat.
  6. Cook the beef in an oven or on a stovetop in a covered pot or Dutch oven on a low simmer for 2 to 4 hours.
  7. Check the liquid every half hour or so and add more as needed. When braising, there should always be some liquid in the pot.
  8. Cook the beef as a stew by adding enough broth or water to completely cover the meat and your other ingredients.
  9. Cook a stew in the over or stovetop on a low simmer for 2 to 4 hours.

The secret to super tender Stew meat is tenderizing before you cook, proper slicing and slow cooking in liquid. Do these 3 steps properly and even the toughest cuts of beef will become quite tender and juicy.

Are You Supposed To Tenderize Stew Meat Before You Cook?

Stew Meat should be tenderized with a spiked tenderizing mallet before cooking. You can cook Stew meat without tenderizing it first, but it won’t get as tender.

Pound the steak on both sides hard enough to create dimples in the meat. These dimples will break up tough muscle fibers which makes the beef softer. It also allows liquids to penetrate deeper into the steak as you cook it.

Once you’re done pounding, slice the meat against the grain into cubes. Then sear the beef in some oil to brown it.

Finally, season the meat and place it into a pot or Dutch oven and slow cook on low heat for 2 to 4 hours.

By tenderizing the meat before you cook, properly slicing it and slow cooking on low heat, your stew meat will become tender and juicy.

How Do You Cook Stew Meat So It Isn’t Tough?

Stew Meat is typically thin, lean and tough meat that’s cut into cubes. If you want to cook stew meat so that it isn’t tough, the secret is tenderizing it before you cook followed by braising. Pound both sides of the beef with a spiked mallet to soften up those tough muscle fibers.

Next, cut the meat against the grain into small cubes. You can then sear and braise the beef or soak it in a marinade first.

Using a marinade will further tenderize the meat and add lots of flavor.

Slow cooking with wet heat is the best way to cook Stew Meat so it isn’t tough. Before you start cooking, always sear the beef. This turns it brown, adds flavor and prevents it from turning grey.

  • Start by browning the meat on all sides over high heat in your Dutch oven or a cast iron skillet. This achieves a rich flavorful surface like the sear on a grill.
  • Remove the meat and deglaze the pan with liquid. Try wine, beer, broth or water.
  • Add in your seasonings, veggies, onions, spices, potatoes, etc.
  • Then put in the beef and cook with the lid on tight at around 300 °F for about 2 – 4 hours.
  • Check the liquid every 30 minutes or so and add more as needed. There should always be liquid in the pot when braising.

When tough beef is slow cooked on low wet heat it becomes so tender you can cut it with a fork.

How To Tenderize Stew Meat Fast

The fastest way to tenderize Stew meat is with a spiked mallet. Pound both sides of the meat until dimples appear. This can be done in as little as a minute. Pounding a Flank Steak with a spiked meat tenderizer break up tough connective tissue and muscle fibers which softens the beef.

Next, rub some meat tenderizer on the meat. Meat tenderizers contain enzymes which soften the meat while it cooks. They’re faster than a marinade but produce a similar effect. This can be done in as little as a few minutes.

A pounding combined with a meat tenderizer can tenderize tough stew meat in as little as 2 – 3 minutes.

Summary: How To Tenderize A Flank Steak

Stew Meat is typically cubes of beef cut from tougher areas of the cow like flank, skirt and round roasts. Because these areas of the cow get exercised regularly, the meat is lean with very little marbling and a bit tough. But it’s very flavorful beef that’s inexpensive, which makes it perfect for a stew. The best way to tenderize stew meat before you cook it is with a spiked meat mallet. Pounding beef breaks up tough muscle fibers and connective tissue while creating small spike shaped dimples along the surface. These dimples allow juices to penetrate deeper into the meat which helps tenderize it even further. But what really makes Stew Meat super tender is braising. When stew meat is cooked quickly at high temperatures it can dry out and become tough. However, when slow cooked at low temperatures, it becomes tender enough to cut with a fork.

When cooking a beef stew you should do everything possible to make the meat tender. In addition to using a spiked mallet and slow braising , there are a few other ways to tenderize stew meat which include: marinades, salt, baking soda and enzymes. Using multiple methods together will produce the most tender Stew Meat possible.

Once the meat is tenderized, but before you start cooking, Stew Meat is typically cut into cubes. It’s important to cut the beef across the grain and not along it. This makes the meat softer and easier to chew.

Tenderizing stew meat before you braise it makes it easier to chew and maximizes the meat’s flavor.

If you have any questions about tenderizing steak, email any time.

Related Posts