How long to cook a beef stew start to finish?

[himalayansalt]

From pre-browning the beef, how long in the oven to get really tender melty meat and at what temp? And if I want carrots in it, should I only put them in for the last hour or so as I don't want them turning to mush?

I don't have a slow cooker before anyone suggests it!

Tia.

Depends a bit on what cut of meat you've used. I tend to use shin or braising steak and would give it at least 2 hours; maybe 3, on about 150 degrees and I never use a slow cooker. You could put the carrots in half way through but if you use big enough chunks they shouldn't turn to mush anyway.

I do a minimum of 2 hours, but prefer 4-6 over the first day and then another 2 on the day of eating. If I can wrangle it (used to have a solid fuel Aga that was also heating and hot water) it just stays on there.

3-4 hours simmering on the hob.

I wouldn't bother with pre-browning. And depends on cut of beef as a pp said. I wouldn't cook it for less than four hours though and carrots should be fine if cut quite chunky.

Doing that today. It was cooking for 3 hours yesterday & been in since 10 today on low. At least another hour to go.

I've made one in under an hour before on the stove, but the one I made yesterday was in the oven for about 6 hours at about 110 degrees. It was very nice and the meat was melting. Normally I put them in for somewhere in between those two times. I tend to cook them at low temps so wouldn't want to add carrot late or it would be like bullets.

Minimum of three hours for mine - I put everything in at the same time and the veg doesn’t go mushy! As someone else pointed out they always taste better heated up the next day as the flavours have more time to infuse!!

The longer the better if you’re using a gelatinous cut like shin which generally produces the best results. I do mine in oven after the initial browning etc and give it anywhere between 3 and 5 hours.

I made steak pie yesterday (with braising steak, rather than anything fancy). The stew was in the oven for about 3 hours after browning, and then another 45 minutes or so with the pastry on top. It was really lovely and tender.

I like to give it 3-6 hours if poss. The meat really falls apart that way mmmm!

longer the better, and i like soft carrots, tender meat, butternut squash turns it a beautiful colour - i like 5 hours at 130

I do mine for about 3-4 hours. It’s always nicer when it’s tgen frozen and reheated though

Worth asking the butcher including ones at proper supermarkets like Morrisons. Skirt is one of quicker ones to melt in the mouth. I'd always add a bayleaf and brown the meat. As other PPs have said slower the better and leave to stand. This making me sad as a 2 year convert to vegetarianism!

5 Hours

3 hours minimum I'd say from browning to eating, but if you can leave it an extra couple of hours it will be even better. I'd put the carrots in with about an hour to go. There is nothing nicer than a slow-cooked beef stew.

Mines about 4hrs

I usually prepare mine first thing in the morning and put it in the oven by about 9.30, where it stays all day until teatime - on the lowest heat - so a good 8 hours, if not more. The longer the better, I say!

P.S. - YANBU!

Oh no! I can't believe I posted this in AIBU!! I really hate it when other people don't use the right topic and I usually post in food or chat, honest .

But thanks for all replies. It took 4 hours in the end, could have stayed in the oven for a little longer but we were all starving by then. It was pretty good, if I say so myself. Had it with mash and spring cabbage.

mmm, much prefer it long in the oven rather than in the slow cooker

Supermarket braising steak: 3 hours at gas mark 3

Braising steak from my butcher: 2 hours at mark 3

I brown it and add the liquid* on the hob, then bring to just shy of boiling beforehand though, and I put the carrots in when it goes in the oven.

• for a kilo of beef, that's a pint of water with 2 Oxo cubes, and about 1/3 of a bottle of red wine

Depends on the recipe and the cut, but I would generally brown the beef and put everything in the oven at 160C for at least two hours.

I can't stand stuff cooked in a slow cooker as it never seems to thicken the sauce.

A revelation to me has been my Instant Pot electric programmable pressure cooker. (Other makes are available)

I can bung fairly tough or frozen meat in it and it takes about 30 minutes to be cooked to perfection and taste like it has been slow cooked for hours.

Do you think it makes a difference whether you put it in the oven or not? I never put mine in the oven. I only would to crisp the dumplings, but last few times I haven't bothered with that.

I'd have said about 3 hours. I prefer the oven.