Stewing Beef
Cook Stewing Beef in liquid using low heat in a covered pan, stockpot or Dutch oven. This method is known as stewing, pot roasting, simmering or braising.
1.	Coat beef pieces with a mixture of flour, salt and pepper. In lightly oiled Dutch oven or stockpot, brown meat in batches. Add onions and other seasonings, as desired
2.	Add enough liquid (such as broth, tomato juice or red wine) to just cover beef.
3.	Simmer, covered, on stove top or in 325°F (160°C) oven about 1 hour until fork-tender. Add chunks of vegetables and cook an additional 30 minutes until vegetables are tender.
Tip: For stew in half the time, use packaged quick stew mix (available at most meat counters).