Flank steak is one of the most flavorful and affordable cuts of beef available in the market. It is a lean cut that comes from the underbelly of the cow.
Flank steak is often used for grilling or pan-searing, but can it also be used for stews? Let’s explore whether flank steak makes good stew meat.
What is Stew Meat?
Stew meat refers to any cut of beef that is suitable for slow cooking in a liquid-based dish like a stew or soup. The best cuts for stews are those that have a high amount of collagen, which breaks down during cooking and turns into gelatin, giving the dish a rich and velvety texture. These cuts are typically tougher and less expensive than premium cuts like filet mignon or ribeye.
What Makes Flank Steak Different?
Flank steak is not a traditional choice for stews because it has less collagen than other cuts like chuck or brisket. This means that it can become tough and Chewy if overcooked or cooked at too high a temperature. However, flank steak has a distinct flavor profile that makes it an interesting choice for stews.
How to Use Flank Steak in Stews
To use flank steak in stews, it’s important to cook it low and slow with enough liquid to keep it tender. Here are some tips:
- Cut the flank steak into bite-sized pieces before cooking.
- Season the meat before browning it in a hot pan with oil.
- Add vegetables like onions, carrots, and celery to the pan and cook until they start to soften.
- Add enough liquid (broth, wine, or water) to cover the meat and vegetables.
- Simmer the stew on low heat for at least 2-3 hours, stirring occasionally.
Other Cuts to Consider
While flank steak can be used in stews, there are other cuts that are better suited for this type of dish. Chuck roast, brisket, and round roast are all great choices for stews because they have a higher amount of collagen than flank steak. These cuts will result in a richer and more flavorful stew.
In conclusion, flank steak can be used in stews if cooked properly with enough liquid and at a low temperature. However, there are other cuts that are better suited for this type of dish. If you’re looking to make a rich and velvety stew, consider using chuck roast, brisket, or round roast instead.