advice on making stew

[headinclouds101]

Recently got into cooking this and I have a nice recipe for one - but sometimes the meat goes a bit hard. I'm sure this is nothing to do with the cut, so..
The method I use calls for browning the meat first - I have a vague idea that is to seal in the juice. Could this be what is causing the hardness? Should I maybe try not browning.
Alternatively the instruction says - simmer on stove top for an hour, or until the meat, is tender. I don't actually eat meat - this is for the family. Since I am not sure how to tell I end up just giving it the hour.
Could this be the problem?
Any advie from experienced cooks welcome.

Browning the meat simply adds flavour. If the meat is too hard when you serve it up you are cooking it at too high a temperature for too short a time. Stewing meat needs a long slow cook. When I make a casserole I cook it for 2 - 3 hours at gas mark 2 (140 deg I think).

I never brown.
Makes no difference to the taste IMO.
I cook lamb and beef casseroles for at least 3 hours, and prefer the oven to the hob.

Agree with the above, it's the length of cooking time that means meat stays chewy. With braising or stewing steak, three hours in a low oven is about right. Make sure, as well, that the liquid in the stew just covers the contents, that you stir the contents occasionally during the cooking time, and that your casserole lid is a good fit. Sometimes meat that has been at the top can dry out.

Thanks for the advice.

I think it may be something to do with too high a temp - it is supposed to be simmered on the hob for about an hour. BUT my gas hob is not very easy to control - you turn it down to a nice slow simmer and a few minutes later the gas has gone out.
So - sounds like there is no reason I couldn't just do the recipe and bung the lot in the oven for 2-3 hours. What temp though? I have a fan oven which is not a very good one and I often suspect gets a bit hotter than it should.

I'd err on the low side in the oven then, it doesn't beed very precise timings, no higher than 140 and a good 2-2 and a half hours.

I do like browning the meat after tossing it in flour it makes the gravy lovely and thick. There are other methods but I find that one the best.

If your oven temp is erratic, go for a low setting as recommended earlier i.e. 140C. If it's tender after 3 hours, great. If not, cook for another hour and taste again.

Thanks!

One last question - I have a some already made in the fridge that is for dinner tonight - and the meat is a little hard. Would there be any merit in reheating it in the oven - instead of the microwave as i would do normally? Would that count as more "cooking" time - or would it not really make much differnce as the dish was made yesterday?

I don't know really...I suppose it would. Would take a while though, I would say the hob would be as good.

That would work. Put it in the oven for a couple of hours on low. Stir occasionally. The heat will break down the tissues in the meat so that they are tender.

Re. the temperature. Fan ovens generally cook at about 10 degrees hotter than a non-fan one, because the oven temperature is even rather than hotter at the top and cooler at the bottom. The rule of thumb is that if a recipe says 140 deg.C, then a fan oven should be set at 130 deg.C.

Also, if you struggle with low heat on gas, you can buy a diffuser thing: looks Luke a flat waffle iron that you put on the stove and then put pot on top. Very helpful to keep temperature low and even when using gas.