Yes, you can use London broil for stew, but it’s a lean cut so it might not get as tender. Braise it for a long time and consider adding extra flavor with herbs and spices. For ideal tenderness, stewing cuts like chuck roast are better.
A hearty beef stew is a classic comfort food, perfect for chilly evenings. But the key to a truly delicious stew lies in the beef itself.
Choosing the right cut ensures the meat becomes melt-in-your-mouth tender while infusing the broth with rich flavor.
Traditionally, tougher cuts are preferred for stews. However, have you heard of using London Broil? It might surprise you to learn that this cut can be a fantastic substitute, offering a unique twist on the beloved dish.
Let’s explore the science behind cut selection and see if London Broil can become your next secret ingredient for an amazing beef stew.
Can I Use London Broil For Beef Stew?
You can use London broil for beef stew, but there are a few things to consider:
London broil is a lean cut
This means it may not get as fall-apart tender as cuts typically used for stew, such as chuck roast or stew meat.
These cuts have more connective tissue, which breaks down during long cooking times, resulting in a richer and more flavorful broth and melt-in-your-mouth meat.
Flavor
London broil has a milder flavor compared to stewing cuts. This can be a good thing if you prefer a lighter stew, but you may want to add extra herbs and spices to compensate.
Cooking methods
To achieve tenderness with London broil, you’ll need to braise it for a longer time than stewing cuts. This low and slow cooking process helps break down the muscle fibers and makes the meat more palatable.
Here’s the verdict
Yes, you can use London broil for beef stew. It will be safe to eat and still taste good.
For an optimal stew experience, consider using a cut specifically recommended for stewing.
Ultimately, the choice depends on your preference for texture and flavor, and what other ingredients you have on hand.
London Broil for Stew: Pros and Cons
Craving a hearty beef stew but on a tight budget? London Broil might be your surprising secret weapon. This cut offers a budget-friendly alternative, but can it deliver the same tender, flavorful results as traditional stewing cuts?
Let’s dive into the pros and cons to see if London Broil deserves a spot in your stew pot!
Pros
- Affordability: London Broil is a budget-friendly cut of meat, making it a great choice for a hearty stew without breaking the bank.
- Flavor Potential: Despite being a lean cut, London Broil can still deliver delicious results in a stew. When cooked slowly with flavorful broths and vegetables, the meat absorbs the surrounding goodness, creating a rich and satisfying stew.
Cons
Leanness and Tenderness: London Broil is a relatively lean cut, meaning it has less natural fat marbling compared to ideal stewing cuts like chuck roast or short rib. This can lead to a less tender final product in your stew.
Connective Tissue: Stews benefit from cuts with a good amount of connective tissue, like collagen. As stews cook low and slow, this connective tissue breaks down into gelatin, which adds moisture, richness, and helps create a luxuriously tender texture in the meat.
London Broil, being lean, has less connective tissue, so achieving the same level of tenderness might require additional techniques.
In a nutshell: London Broil can be a perfectly acceptable choice for stew, especially considering its affordability.
However, to compensate for its leanness, you might need to adjust your cooking method (longer cooking time) or add ingredients that contribute richness and gelatin, like bone broth or even a little bit of extra fat.
How to Make Your London Broil Stew?
London broil is a great cut for stew because it transforms into tender, flavorful meat when cooked low and slow. Here’s a basic approach to making London broil stew:
Ingredients
- 1-1.5 lbs London broil, trimmed and cut into bite-sized pieces (against the grain)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped (optional)
- 4 cloves garlic, minced
- 4 cups beef broth or stock
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2-3 potatoes, peeled and chopped (add later in the cooking process)
Instructions
Step 1: Sear the meat (optional)
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef pieces in batches until browned on all sides. Remove from the pot and set aside.
Step 2: Sauté the aromatics
In the same pot, reduce heat to medium and add the onions. Sauté until softened and translucent, about 5 minutes. Add carrots, celery (if using), and garlic. Cook for another 2-3 minutes, until fragrant.
Step 3: Deglaze and add liquids
Add red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two, then stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Step 4: Simmer with beef
Return the seared beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours.
Step 5: Add potatoes
After 1-1.5 hours, add the chopped potatoes to the pot. Stir gently to combine and increase heat to medium-low. Simmer for another 30-45 minutes, or until the potatoes and beef are tender.
Step 6: Adjust seasonings
Taste the stew and adjust seasonings with salt and pepper as needed.
Step 7: Serve
Serve hot with crusty bread or rice.
Tips
- Marinating: For extra tender and flavorful beef, consider marinating the London broil in a mixture of your choice (soy sauce, Worcestershire sauce, olive oil, garlic, etc.) for 30 minutes to an hour before searing.
- Slow cooker: This recipe can also be adapted for the slow cooker. Simply combine all ingredients except potatoes in the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours. Add the potatoes during the last hour of cooking.
- Vegetables: Feel free to add other vegetables to your stew, such as mushrooms, peas, or green beans.
- Thickening: If you prefer a thicker stew, you can mash some of the cooked potatoes in the pot or make a cornstarch slurry (mix a tablespoon of cornstarch with a little cold water) and stir it into the stew during the last few minutes of cooking.
What are the alternatives stew meat for London broil?
While London Broil can work in a stew, if ultimate tenderness is your goal, consider these classic stewing cuts:
Chuck Roast
This cut, from the shoulder of the cow, has beautiful marbling and connective tissue. It becomes incredibly tender when cooked low and slow, perfect for a melt-in-your-mouth stew.
Stew Meat
Pre-cut stew meat is often a chuck roast or another well-marbled cut, perfect for convenience without sacrificing tenderness.
Short Rib
These flavorful cuts, from the cow’s rib cage, are packed with marbling and connective tissue, guaranteeing a luxuriously rich and tender stew experience.
FAQs
Is London broil meat good for stew?
London broil works for stew in a pinch, but it’s lean. Expect less tenderness. Opt for chuck roast or stew meat for best results.
What is London broil beef good for?
London broil is a lean, affordable cut. It’s great for marinating and grilling/broiling for sandwiches or sliced for fajitas. While not the most tender, it can also be braised for stews or jerky.
What is the most tender meat for beef stew?
For fall-apart tenderness in beef stew, choose cuts with connective tissue like chuck roast, short ribs, or brisket. These get melt-in-your-mouth delicious with slow cooking.
What kind of meat do you use in beef stew?
Classic beef stew uses cuts with marbling for rich flavor, like chuck roast, stew meat (often chuck), or short ribs. These get tender and delicious during slow cooking.
What is the secret to tender beef stew?
The secret to tender beef stew is twofold: 1) Choose a cut with connective tissue (chuck roast, short rib) and 2) Slow cook it (braise) to break it down for melt-in-your-mouth deliciousness.
What gives beef stew the best flavor?
Beef stew magic comes from two key elements:
- Rich, flavorful braising liquid: Think beef broth, browned bits, tomatoes, and herbs.
- Slow cooking: This allows flavors to meld and tough cuts to become melt-in-your-mouth tender.
Conclusion
In conclusion, while London Broil isn’t the most traditional cut for stews, it can definitely be used! However, keep in mind that the texture might not be quite as fall-apart tender as with cuts like chuck roast.
The choice ultimately comes down to your priorities. If affordability is a concern, London Broil is a great budget-friendly option that still delivers a flavorful stew. For the most classically tender and flavorful stew, stick with traditional stewing cuts.
Of course, there’s always a middle ground! You could try combining London Broil with a smaller amount of a fattier cut, like chuck roast, to balance affordability with that melt-in-your-mouth texture.