Meat and Potato Stew with Bone Calories

Bone-in cuts with connective tissue, such as shank, neck or short ribs, work well in meat and potato stew with bone. Slow cooking makes these tougher cuts tender and gives the broth a fuller beef flavor.

The beef is usually tough because it has not simmered long enough to soften. Cook the bone-in meat before adding the potatoes; otherwise, the potatoes may fall apart by the time the beef is tender.

Yes, a pressure cooker works well for meat and potato stew with bone. Pressure-cook the beef first, then add the potatoes and carrots afterward and cook them briefly, so they soften without turning mushy.

Add the potatoes only after the beef has softened, and avoid stirring the stew vigorously. Cut them into evenly sized pieces and simmer gently; waxier potatoes generally hold their shape better than very floury ones.

Potatoes, onions and carrots are common in meat and potato stew with bone. You can add celery for a more aromatic base, but avoid overcrowding the pot so the beef and broth remain the main flavors.

Yes, browning the beef first gives meat and potato stew with bone a deeper, roasted flavor. Brown it in batches rather than crowding the pot, then soften the onion in the same pot before adding liquid.

Crusty bread is an easy match for meat and potato stew with bone because it soaks up the broth. Rice, a simple green salad or pickled vegetables also work well alongside the hearty stew.

Keep meat and potato stew with bone in a covered container in the refrigerator and eat it within a few days. Cool it promptly, and reheat only the portion you plan to serve until it is steaming hot.

Yes, meat and potato stew with bone can be frozen, though the potatoes may become softer after thawing. Cool it, divide it into meal-sized containers, and reheat it thoroughly after thawing; do not freeze it again once reheated.