What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
Best Answer
Assuming a long, cooked stew. I cut up a well marbled chuck steak usually and chuck is what I'd recommend. You want enough fat that as the stew cooks long, the fat will render and leave nice, tender meat. Too lean and you're left with boiled shoe leather.
If you want a quicker stew, use a leaner cut of meat like sirloin. It will have a lot of flavor but you shouldn't cook it long at all. A fatty cut in a short stew will end up very fatty and often tough (with a cheaper cut like chuck).
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Which cut of beef makes the best stew?
Tender Beef. The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues\u2014such as chuck or shoulder cuts\u2014that also have some fat marbling for flavor. Lean cuts of meat come from parts of the animal that have lots of muscle, like the legs.What is the most tender cut of beef for stew?
For beef stew, there is no better cut of meat than chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender flavor. Chuck roast is a tougher cut of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking making the best beef stew!Cuts of beef that make a great STEW! #beefstew #cheapideas #hampton
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Answer 2
Stew is a dish which is actually well suited for inferior cuts of beef. The 'quality' of superior cut is easily lost in a stew. The typical butcher's case will offer a collection of "stew meat" which is the fattier trimmings from various cuts. Marinade it in beer and then slow cook it and the meat will deliver great flavor for you.
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