* Only if you’re planning to transfer to slow cooker! If cooking on stove, must use pot.
1. Beef – use economical stewing cuts that need to be cooked for a long time to become tender such as:
Chuck
Boneless beef ribs*
Gravy beef or other beef labelled as “stewing beef”
Beef cheeks**
* Use ribs if you want to show off. It is the most well marbled all throughout, not a speck of dry anywhere (unlike chuck where there are some spots that are less juicy than others)
** If 200g/7oz or less, cook whole so it looks like this beef cheeks recipe but with Stroganoff Sauce. Chopped cheeks twist and skew once slow cooked – looks better to serve whole (or at most, halved).
Other beef cuts ok to use – great for slow cooking but not as juicy all the way through as there are more lean patches:
Brisket
Blade roast
Best to buy big piece and cut your own. Try not to buy the tiny little pre cut stewing beef – they will cook too quickly.
2. Sour Cream – mixing with sauce from stew prior to adding into pot/slow cooker ensures you don’t end up with sour cream specks in the sauce. You can’t mix stew vigorously because the beef will fall apart!
3. Instant Pot – Some readers have experienced the “Burn” notice using the IP because the sauce is borderline too thick for the IP. To eliminate this chance completely, SKIP THE FLOUR and use the Gluten Free option in Note 5 instead (cornflour slurry added at end to thicken).
All pressure Cookers (including IP and Australian Breville Fast-Slow Cooker) – you can do the sautéing in the same pot. Note that it will take longer though because it doesn’t get as hot as using stove and you can’t use as large a pot/pan!
4. Sauce thickness – stove method might need a touch of extra water to thin sauce, depends how heavy your pot lid is (heavier = less evaporation).
5. Gluten free option (and for Instant Pot) – skip the flour. Hold back 1/4 cup beef broth, mix with 3 tbsp cornflour/cornstarch. After whisking sour cream with stew liquid, add the cornflour mix into the sour cream, then pour all that into the stew. Simmer 5 minutes to thicken (slow cooker 10 minutes, IP saute function 5 min).
6. Storage – as with all stews, it’s even better the next day… and the next! Leftovers will keep 4 to 5 days in the fridge, and freeze for 3 months (thaw gently and stir gently, remember beef is fall apart tender!
If you have lots of leftovers, transform into a pie with puff pastry (so it will look like this) OR mashed potato (see method used for Cottage Pie or Shepherd’s Pie).
7. Nutrition per serving, stew only (ie not noodles or mash).
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