Matching Meat to Method

• The best cuts of meat for braising and stewing are thicker cuts containing a lot of muscle. Top round, also called London broil, is an excellent steak for braising all in one piece. Chuck steak that is cut into small pieces is your best choice for stewing. You can purchase a chuck steak whole and trim and cube it yourself, or purchase stew beef already pre-cubed by the butcher.

Succulent Seasoning

• The first step in both braising and stewing is to get a good sear on the outside of the meat. This does not “seal in” juices as is commonly believed. Instead, searing the surface of the meat over high heat caramelizes the outer layer, which intensifies the flavor of the meat. Salt and season the steak on all sides before searing it. The salt draws moisture from the beef and helps aid in the caramelization. As the meat cooks – and especially when it rests after cooking – the salt, seasonings and juices sink back down through the relaxing muscle fibers, seasoning and tenderizing them. Use whatever seasonings you prefer, though rosemary, thyme and sage all complement steaks.

Basic Browning

• Brown your seasoned steak in a heavy skillet or Dutch oven with just enough olive oil, canola oil or vegetable oil to keep it from sticking to the bottom. Sear the meat on all sides to a deep golden brown. Many new cooks stop when the meat has turned from pink to gray, but it needs to be cooked to a dark brown to get the full benefits of a sear. When using stew beef, cook it in small batches to avoid overcrowding the pan. You can also flour stew beef before browning it. This not only gives the meat a thicker crust, it helps thicken the stew.

Beautiful Braising

• Braising is used mainly on large pieces of meat such as a beef shoulder or pot roast, but it will also give you a succulent and tender London broil. Once the steak has been thoroughly browned on all sides, you can remove it from the pan and sauté aromatics such as onions, shallots and garlic in the juices. Place the steak back in the pan and add enough liquid to come about halfway up the side of the steak. This can be water, wine, beer, stock or a combination of liquids. Turn the heat down and cover the pan so that the steak can cook slowly over time. This should take less than 60 minutes for a steak, which is done when an instant-read thermometer reads at least 145 F. Let the meat rest for 10 to 15 minutes before slicing and serving it to give the juices time to sink back through the meat.

Spectacular Stewing

• Stewing can be done either on top of the stove or in the oven. Once you have browned your meat, saute whatever aromatics you prefer in the same skillet or pot. Add the seasoned and browned meat to the aromatics and cover them completely with broth or stock, making sure that there's 1 to 2 inches of liquid on top of the other ingredients. Add wine or beer for flavoring if you like. Cover the pot tightly and let the stew simmer on the stovetop or in the oven for at least 60 minutes. Add tougher vegetables like turnips or carrots immediately, and leave softer ones such as potatoes or corn until 20 to 30 minutes before the meat is done.