I cooked beef stew in the crockpot on low for 7 hours and the meat is tough! How can I fix it?

Answer 1

One of the benefits of using a crock pot is that you can use poor quality/tough meat and it will come out tender. The meat is tough right now because it isn't done. Either leave it on low for 2 or 3 more hours or on high for 1 or 2 hours. I suggest putting it on high and check after 1 hr. . Even though a receipe says to cook for 7 hours, you can safely let it cook a few hours longer with no harm done.

I've been using a crock pot for over 20 yrs and have cooked many different things.

Answer 2

your meat is done I'm sure but it is most likely the meat and how it was cut. by a nice cut of beef from a butcher and always cut it against the grain and before you cut it look at it many cuts of beef have the grain going in several directions. also on the surface of the meat if you see a shiny looking substance this is called the silver skin always cut this off the meat with a very sharp knife. but as for your stew try add a little more liquid and allowing to cook for a few more hours at a low temperature. but if it is bad cutting of the meat there is not much you can do

Answer 3

pork Stew needs to cook dinner longer than 5 hrs in my experience. I often purchase a pot roast and decrease it into chunks, brown off in olive oil pro with salt pepper and clean minced garlic. Then I positioned it in the crockpot - conceal with water - upload 4-6 (reckoning on length of crock pot) pork bouillion cubes in it. Then I upload my potatoes, onions, carrots, celery and in lots of circumstances some froz blended vegetables -abt a cup or 2. conceal and enable stand in refrigerator til next morning. Then activate low and enable it start up cooking at around 7 a.m. -provide or take an hr- enable it cook dinner til you consume supper. I do upload a million cup of chilly water plus 3 heaping Tblspoons of cornstarch blended nicely devoid of lumps a pair of million hr earlier we consume. i think of browning the bits of stew meat or roast off (referred to as braising) -in order that outdoors is gently browned and interior nonetheless uncooked, supplies it greater helpful style. I additionally incredibly in lots of circumstances saute my vegetables somewhat. try letting it cook dinner all day and notice the way it seems for then you definately. additionally do no longer upload the thickening or gravy mixture till an hr earlier serving. Do try the bouillion. good success!!

Answer 4

You can either shred it or slice it across the grain thinly. Slicing across the grain will give you a chance at more tender pieces instead of strips if cutting with the grain. Shredding it will allow it to soak up more of the stew 'juices'. Additional time in the pot would not hurt either. Good luck.

Answer 5

Add 1 tablespoon of powdered meat tenderizer, 1 stick of butter & 1 can of beer, then cook on low for another hour to hour & half.......Will turn out perfect everytime.....

Answer 6

Perhaps you didn't cook it long enough or it was the wrong cut for the crock pot. Try cutting with the grain and in thin slices.

Answer 7

Use Meat from a butcher and don't use an dinosaur.

Answer 8

Purchase a better cut of beef.

Answer 9

there is no way to fix it. you just have to try not to suck *** at cooking