Years ago, this stew that taught me how to tenderize tough cuts of meat. It’s all about the cooking time. A tough cut of meat like a beef roast needs to cook low and slow. In this recipe, the meat cooks for 2 1/2 hours at 250ºF. The low temperature allows the meat’s enzymes to act as natural tenderizers, breaking down the tough connective tissue. This trick comes in handy since we buy our beef in bulk from an organic farmer each year. I cook the roasts, eye-round and chuck using this low and slow method – yielding consistently tender stews, soups and roasts.
I prefer to serve this stew with buttermilk mashed potatoes or mashed cauliflower. We put the mashed potatoes on the bottom of the bowl and ladle in the slow-cooked, tender meat and onions. It’s a great meal for an informal dinner since you can prepare it two days in advance and keep it in the refrigerator until you reheat it on the stove for your guests. A hearty salad provides a great complement and a bowl of chocolate mousse makes for a sweet ending.