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Can You Use London Broil For Beef Stew

Can You Use London Broil For Beef Stew? Resolved

Last Updated on June 15, 2024 by Shari Mason

London broil, a beef cut great for grilling or broiling, is now a hit because of its **lean texture** and **tasty flavor**. It fits well in many dishes, even tasty stews.

However, there is some debate about whether London broil is a suitable cut for beef stew. 

Let’s find out if you can use London broil for beef stew, including some tips if you decide to do so.

Is It Okay To Use London Broil For Beef Stew?

london broil meat

Yes, you can use London broil for beef stew. The meat will be tender and juicy when properly cooked, adding depth to the stew. 

However, it is essential to note that because of its leanness, London broil may dry out if overcooked, so it is necessary to monitor the stew and adjust the cooking time as needed. 

“I’m Irish, so I’m used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I’ll call it dinner.”

Liam Neeson, Actor

Additionally, to ensure the best results, it is recommended to marinate the London broil before using it in the stew, as this will help tenderize and add flavor to the meat.

Read:

What Is London Broil & How Is It Typically Cooked?

London broil [1] is a cut of beef that comes from the top round, a lean and relatively tough cut of meat.

It is typically grilled, broiled, or roasted and is best cooked using high-heat methods to break down the connective tissue and tenderize the meat. 

London broil is often marinated before cooking to add flavor and help the meat retain moisture. The beef is typically sliced against the grain, which makes it more tender, and served in thin slices as a main dish.

Read: How Long Can Beef Stew Stay In The Fridge?

Characteristics Of A Good Cut Of Meat For Beef Stew

  1. Marbling: Good cuts of meat for beef stew should have enough intramuscular fat (marbling) to keep the meat tender and juicy during the long cooking process.
  2. Toughness: Tough cuts of meat are ideal for stewing as they become tender with slow cooking.
  3. Flavor: Meat with a rich, beefy flavor is best for beef stew as it contributes to the dish’s overall flavor.
  4. Size and Shape: Meat is cut into large, uniform pieces that are easier to handle and cook evenly in a stew.
  5. Connective Tissue: Beef stew is a great way to use cuts of meat that contain a lot of connective tissue, such as shanks, neck, or shoulder, as this type of tissue breaks down during cooking and adds flavor and richness to the stew.

Pros & Cons Of Using London Broil For Beef Stew

bowl of beewf stew

Pros:

  1. Flavorful: London broil is known for its rich, beefy flavor that can add a lot of depth to a beef stew.
  2. Affordable: Compared to other cuts of meat commonly used for stew, like chuck roast or short ribs, London broil is often cheaper.
  3. Easy to find: London broil is a relatively common cut of meat that is widely available at most grocery stores.

Cons:

  1. Tougher texture: London broil is a leaner cut of meat known for being tougher than other cuts used for stew. It may require a longer cooking time to become tender.
  2. Requires careful preparation: London broil is more prone to drying out if not cooked carefully because of its leaner nature. It is important to slice it against the grain for maximum tenderness and to avoid overcooking.
  3. Not the most traditional choice: Beef stew is typically made with more conventional cuts of meat, like chuck roast or short ribs. Using London broil may not be the traditional choice, and some people may prefer the taste and texture of other cuts.

Tips On How To Make The Best Beef Stew Using London Broil

  1. Marinate the London broil before cooking: Marinate the meat in a mixture of oil, vinegar, and spices for several hours or overnight to help tenderize and flavor the meat.
  2. Sear the meat before adding it to the stew: To build up the depth of flavor and to create a nice crust on the meat, sear the London broil in a hot pan before adding it to the stew [2].
  3. Cut the meat into small, bite-sized pieces: Before adding the London broil to the stew, cut the meat into small, bite-sized pieces to make it easier to eat and to help it cook more evenly.
  4. Simmer the stew: To get the most out of your London broil and ensure it turns out tender and juicy, cook it on low heat for several hours or until the meat is thoroughly tender.
  5. Add seasonings and vegetables gradually: To help build up the stew’s flavor, add your herbs and vegetables gradually throughout the cooking process rather than all at once. This will help you get the best results and will allow you to fine-tune the flavor as needed.

FAQs

u003cstrongu003eWhat alternative cuts of meat can be used for beef stew?u003c/strongu003e

Some alternative cuts of meat that can be used for beef stew include chuck roast, short ribs, round steak, and brisket.

u003cstrongu003eCan you cook London Broil beef stew in a slow cooker?u003c/strongu003e

You can cook London Broil for beef stew in a slow cooker. The slow and gentle cooking process helps tenderize the meat and infuse it with the stew’s flavors. u003cbru003eu003cbru003eFind out the u003ca href=u0022https://eatpallet.com/what-is-the-difference-between-pot-roast-beef-stew/u0022u003edifference between pot roast and beef stew hereu003c/au003e.

u003cstrongu003eHow do you cut London broil for stew?u003c/strongu003e

To cut London broil for stew, it’s best to slice it against the grain into 1-inch thick pieces. This will help the meat cook evenly and become tender.

Key Takeaways

Using London broil for beef stew is viable as it is a flavorful cut of meat that can become tender with slow cooking. However, it is essential to note that it is a lean cut and may benefit from being paired with fattier cuts to ensure a rich, hearty stew. 

Ultimately, the choice of meat for beef stew is a matter of personal preference, and it is always advisable to experiment and find the best combination that suits your taste buds. 

References:

  1. https://www.bonappetit.com/recipe/london-broil-recipe
  2. https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
Shari Mason

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