how to make it tender
The cut is important for both techniques. For sauteing, you need a lean cut - fillet, sirloin, or good rump steak. These should be cooked quickly over a high heat. As Cerberus has suggested, if you are cooking something else in the same pan, take the beef out and re-add it later tresor paris jewellery; don't boil it in a sauce tiffany.
Stewing beef needs some fat and cartilage which breaks down during slow cooking and tenderises the meat. Packs of such beef are usually sold as such in the supermarket; look for a pack with plenty of fat marbled through the meat; 'Lean stewing steak' is as useful as a waterproof teabag! My personal favourite stewing beef is brisket, as it breaks down into nice tender fibres after 2-3 hours cooking.
Contrary to popular belief, browning meat does nothing to 'seal in the juices'. It simply provides a bit of extra colour and flavour by 'caramelising' the outside a little. So if you have a strong flavoured stew (like a chilli vivienne westwood sale, for example), just throw the chunks of meat straight into the sauce ヴィトン バッグ.
I'd say you either sauté it on a very hot fire (in oil/butter, no watery liquids yet) for a very short time (less than a minute if you have small chunks), or you let it simmer for as long as possible clarisonic face brush, so that you get a stew-like effect, which makes it tender in a very different way, could be 45 to 180 minutes for a real beef stew. Anything in between usually doesn't work for me http://www.vpj.co.jp/company/info.html.
I sometimes put the beef in a bowl after sautéing, then add it back into the pan when the sauce is ready to be served. You could put the bowl in your oven at low temperature (60-100 C, 150-220 F toms shoes promo code?) to keep it a bit warm while you make the sauce. Just as you can keep a steak warm at ca. 150 C for ca toms shoes sale. 10 minutes after frying it for a few minutes (works well for me). Or you could just sauté the meat in a different pan just before serving it.
I think bmike has hit it on the head. If you're cooking with a well marbled good cut of beef then cooking it too much will toughen it. If you've a lesser quality cut of meat then long braising will render it tender http://www.crocsshoes2013.com. the falling apart on your fork effect tresor paris belly bar.
When I am making beef stew I figure I'll be simmering it for a fairly long period of time, so I buy packaged stew beef, mostly because of the cost factor, brown them well, and then add them to the dish tresor paris earrings.
This is similar to buying a lesser quality roast that you'll put in the oven or braise for a long slow low temp period of time whereas I'll cook my 1 1/4" rib steak for 6 or 7 min on the highest heat to maintain tenderness.
I'm a Cajun so I cook slightly different. I have never had a problem with my stew meat and I use everything from Walmart to whole foods clarisonic mia. The key for me is when I marinate it, even if for 20 minutes ergo baby carrier, I use pineapple juice lululemon outlet. This breaks down the amino acids. This can also be done with wild game. Not to worry your food will not have a pineapple taste. Monitor your meat if your doing the low and slow option after about and hour go test your meat if it seems a little chewy cook for another 30 then you will be fine tresor paris sale.Related：

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