Stewing, braising and caseroling beef

Stewing is a moist heat cooking method similar to braising excepting that the meat is totally introduced in water rather than braising when it is only partially introduced. A second difference is that the cuts of beef used for stewing are chopped in small cubes while for braising it is used the whole beef cut. Numerous cuts of beef which are suitable for stews are also suitable for braising Beef cuts from the round and flank are habitually used, as well as meat from the shank, which is very rough. Beef shank is best when it is cooked in stews because it tenderizes. The chuck of beef is first browned in hot oil then in the same pot there are added chopped vegetables such as carrots, onions, celery and potatoes are added and quickly seared. Braising is a moist heat cooking process which similar to other moist heat methods allows the infiltration of hot liquid in the meat making it tender and tasteful. Casseroling is perfect for the slightest tender cuts of beef such as shoulder cuts. In order to cook meat by casseroling, cubes of meat are slowly cooked in liquid, either on stove top, or in the oven.