Stew beef|cooking beef

This is part of a series covering the various beef cooking methods, each part of the series describes in a step by step fashion how to use the following moist and dry heat methods.
Braise-Simmering/Stew-Poach-Panbroil-Roast-Broil-Grill-Panfry and Stirfry

Cooking In Liquid...SIMMERING/STEWING

Different from BRAISING due to the meat being covered with liquid and simmered over low heat until tender.

There are three way to "cook in liquid"
Simmering...useful for whole, less tender beef chuck and round cuts
Stewing...useful for small pieces of less tender meat from the same cuts
Poaching...useful for tender cuts of beef

TOOLS
Long Meat Fork-Wooden Spoon-Measuring Cup-Dutch Oven or Large Skillet with tight fitting lid.

DIRECTIONS
Coat beef lightly with herbs or flour with herbs mixed in
Slowly brown beef with a small amount of oil in a Dutch Oven or skillet, make sure you turn meat to brown evenly.
skim off excess drippings and throw away.

Cover meat with liquid, water, wine, broth etc, the liquid can be hot or cold.
Make sure meat is cover completely with the liquid of choice.
Season to your taste and with lid closed tightly simmer until meat is fork tender.
DO NOT BOIL!
Should take about 2-3 hours, this depends on cut.
Do Not Overcook, test with fork frequently.
Add any vegetable toward end of cooking time.

BEEF BOURGUIGNONNE
3 Lbs boneless chuck roast, cut into 1 1/2 inch pieces
3/4 tsp dried marjoram leaves
3/4 tsp black pepper
2 tbls vegetable oil
1 can, about 14 oz, beef broth
1 cup burgundy wine
2 cloves garlic, minced
8oz baby carrots
8 oz small fresh mushrooms
8 oz peeled pearl onions
1/4 cup water
2 tbls cornstarch

Directions
Combine marjoram and pepper, sprinkle over beef pieces
Heat oil in Dutch Oven over medium heat

Brown pieces, half at one time, for about 10 minutes
Pour off drippings
Add broth, wine and garlic, stir constantly
Reduce heat, cover tightly and simmer for 1 hour
Add carrots and continue cooking for 30 minutes, covered
Add mushrooms and onions and continue cooking for 30 minutes, covered
combine water and cornstarch, gradually stir into stew
Cook, uncovered, stirring constantly until thickened for about 10 minutes
Serves 8
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