How to get tender beef in a casserole?!!

[Workinghardeveryday]

I am making one tomorrow, the only time I have managed to get the beef really tender was by cooking it for 7 hours in oven on a very low heat!! Any advice greatly appreciated! Thanks

Low and slow is all I can advise! But certain cuts are better, especially shin or cheek. The 'diced lean stewing steak' type thing you get in most supermarkets is pretty rubbish IME.

Beef short rib is also very good.

How long do you usually cook it for?

I find it needs about 2.5hrs simmering away to get to the point where the beef is easy to pull apart. I think you have to break down/melt away that silvery looking stuff which the beef is layered with, if that makes sense.

Oh also would agree with PP about supermarket beef being crap, if you have a butcher near you much better to get your beef there. If you don't already do so.

8-10 hours in a slow cooker ideally

You need a long cooking time that's the best way.

Fat. Don't use lean beef, or if it's lean add something like pancetta to help it break down. I'm sure there's a theory but my dad told me, I've stuck by it and it works!

I use a slow cooker or pressure cooker, it also depends on the meat you use imo beef that is too lean is more tough/chewy. I've stopped buying diced beef from the butchers for this reason, I get all my other meat from the butchers and stew meat from the supermarket. Beef shin and braising steak are the best I've found. Ox cheek makes an amazing stew too, you think it's going to be tough as old boots because it feels impossible to cut up before you cook it but once cooked it falls apart.

What cut are you using?
Shin or skirt is good for casseroles.
2.5 to 3 hours on a low heat usually gets the beef lovely and tender.

Thank you for your replies 😁. I have lean diced beef... So what do I buy next time? Also do I need to brown it, will that make it more tender or less?

Browning gives it a better flavour, so yes, do that. Possibly marinating it in red wine may help to tenderise it, similar to the Chinese 'velveting' technique? I'm just guessing.

Shin, cheek or short rib next time!

It really depends on the cut.
Ask the butcher for advice, the supermarkets have proper butchers too.

Just googled and wine will help (doesn't it always...). Get it marinating now and it'll be great!

You should definitely brown it for better taste and texture. Get it nice and dark and gets some of the added water out (supermarket meat) or you’ll end up with the water in your stew, casserole.

One thing that definitely works is to freeze the meat then defrost it before cooking. Stew beef is a good thing to buy frozen. Pressure cookers are brilliant at tenderising in very little time, I make fall apart meat in 30 mins in them.

I just cook mine on the hob, except for the last 1/2hr in the oven if I am adding dumplings. I wonder if this means the cooking time is faster than doing it all in the oven? It does mean you have to supervise it more as it'll need stirring. This is what I do:

Fry onions and celery and garlic until soft. Season meat and brown in small batches, using a frying pan. Get the meat really brown. Turn up heat under onions. Add meat to onions, add 2tbsp flour. Cook until flour coating base of pan. Add a glass of red wine. Scrape floury gunk off pan. Add nice beef stock - probs about 500ml? Depends how much beef you have 🙂 Season with pepper, bay leaves, thyme. Add chopped carrots. Simmer for 2-2.5hrs on hob. I don't add salt until it's reduced down, if I add any at all. I find the stock plus seasoning the meat is salty enough.

I swear it comes out with a super rich dark gravy and tender meat after 2ish hours bubbling on the hob.

Thank you, I will get different cut next time but for now will get it in the red wine and drink what’s left 🤣

Always, always brown meat first. If you don't know already look up the Maillard reaction.

If you are near a Morrisons, buy their best braising steak - it was on special offer last week. I don't bother cutting it up as it just flakes apart when cooked.
Brown well first, cook in stock and onions for about 3 hours at least in a low oven.

I would add to the shin of beef and cook for a long time. Though I have an Instant Pot and it cooks pretty quickly in that.

Thanks everyone 😁

I cooked this last week. 4 hours in a slow cooker. With root veg and a packet of casserole mix.

@Workinghardeveryday you have to let us know how it goes now - we're invested!

Lean diced should be fine if you give it 3 to 3 1/2 hours in the oven at about 150c.

Soooo, made tonight (didn’t have time in the end yesterday). Was amazing!! Fell apart beef 😁. Thank you everyone, I totally enjoyed it xx

Sainsbury's had cubed shin of beef the other day. For a kilo of meat add tin toms and a couple of cloves of garlic for 3 hours 160. Time depends a bit on the dish but 3 hrs minimum with lid on, but check it hasn't dried out, should be some gravy.