A: Absolutely. Chuck roast or stew meat are excellent, budget-friendly choices that become incredibly tender. For a leaner option, top round works well, but take care not to overcook it. Avoid very lean cuts like filet mignon, as they are better suited for quick, high-heat cooking.
Q: Do I have to sear the meat first?
A: No, but it is highly recommended. Searing creates a flavorful brown crust through the Maillard reaction, adding a rich, deep flavor to the entire dish that you can't get from slow cooking alone.
Q: Can I make this in the oven or on the stove?
A: Yes. For the stove, use a Dutch oven. Sear the meat, then add the sauce, cover, and simmer on low for 1.5-2 hours until tender. For the oven, follow the same steps and braise at 325°F (160°C) for about 2 hours.
Q: The sauce is too thin. How can I thicken it?
A: The cornstarch slurry method (see Step 4 in instructions) is the easiest. Alternatively, after cooking, remove the steak bites, bring the sauce to a simmer in a saucepan, and reduce it until it reaches your desired consistency.
Enjoy your delicious, effortless meal
