That’ll stew. The ~not so delicate~ art of taking a humble piece of meat, and turning it into an edible version of your hopes and dreams. The low and slow method is perfect to release the flavor in hard-working muscles like those found in rounds, shanks, and chucks.
Low temperature coupled with a lengthy cook time breaks down connective tissue in the meat and turns collagen into rich, silky gelatin. Whether you’re using a stockpot, Dutch oven, crockpot, or instant pot, the technique doesn’t really change. Sear your meat on all sides, pick your poison for a braising liquid - broth, beer, wine - and let low heat and time do most of the work. One important tip - always make extra. The best part of any slow-cooked meal is tomorrow’s leftovers.