Final answer:
Tomato products add acidity to beef stew, which helps in breaking down the proteins and connective tissues, making the meat more tender while also enhancing flavor. Cooking breaks down tissue, but overcooking can lead to toughness, so proper cooking time and the use of acidic tomatoes can yield a well-flavored, tender stew.
Step-by-step explanation:
Adding some tomato product to a beef stew may help make the meat more tender through a chemical process. Tomatoes are acidic, which can help break down the proteins in the beef, soften the connective tissue, and make the meat more tender. The acidity of tomatoes acts similarly to other culinary tenderizers such as vinegar or citrus juice.
When cooking, the application of heat can break down the connective tissue in meat, especially in tougher cuts, making them easier to eat. However, vegetables like tomatoes add not only flavor but their acids can enhance this tenderizing process. This not only improves the texture of the meat but can also help in making the stew more flavorful by melding the tastes together during the slow cooking process.
It's worth noting that while cooking enhances flavors and tenderizes meat, it's important to avoid overcooking, as this can have the opposite effect, leading to tough and less digestible proteins. Properly managed cooking times and the addition of acidity from products like tomatoes can result in a delicious and tender beef stew.