Almost by definition, beef stew isn’t a weeknight-friendly dish. Stew meat generally is tough and requires a long simmer to become tender. But who has the time at the end of a long day at work?
Stews are so right for the season, that I decided to come up with a beef stew that could be tossed together on a weeknight. It was easier than I expected.
The first step was replacing the meat. Sirloin tips worked perfectly, but it was important to adapt the cooking technique to this tender cut of meat. If I just tossed it into the pot and let it cook with the rest of the ingredients, they would end up tough from overcooking. But if I added it at the end, it would miss out on the flavor development that browning provides.
The solution was browning the meat first, then setting it aside while the other ingredients cooked. The meat was returned to pot toward the end of cooking. The result was perfect taste and texture.