The beef was rotten after stewing for 3 hours but it was still hard. It may be because you bought old beef or added too little water.

The beef of calf is tender, while the meat of old beef is very firm and may be difficult to simmer even after three hours of stewing, so be sure to keep your eyes peeled when buying beef. Add salt first. When many people stew beef, they will add salt first. In this way, the meat is usually difficult to stew. It is recommended to add salt after stewing, so that the beef will taste more fragrant, have more flavor, and will rot faster.

If you want the beef to cook more and become more rotten, you must add enough water. If you don’t add enough water, you will add water one at a time, and the meat will not absorb enough water and it will naturally not change. Soft. When stewing beef, add boiling water, do not add cold water. Cold water will cause the beef to shrink quickly and it will not simmer no matter how hard you stew it. Choose the right beef. Beef has a fishy smell. Soak it in light salt water before cooking.

Tips for beef stew:

Beef is easily affected by the growing area, age, and breeding methods. Compared with young beef cattle, the taste will be more tender and easier to cook. Stewed. Old cow, buffalo and frozen beef are also more difficult to stew, so if you want to eat soft and delicious beef, it is best to choose fresh beef. In addition, it is best to choose fat and lean beef brisket and beef tendon.

Beef contains a lot of blood, which means that if the beef is not processed and cooked directly, it will have a strong fishy smell. If you want to remove the blood from beef, you cannot blanch the beef directly or stew the beef directly. You should first soak the beef in water for an hour. After the beef absorbs the water, the blood and water will be forced out. To a certain extent, the fishy smell of the beef will be removed.