If you drool at the thought of a hearty stew this Fall, then you’re in the right place to discover which beef stew meat is best for tender and juicy results! (Hint: Don’t buy pre-cut “stewing beef.”)
Next time you’re shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.
To make a delicious stew, choose good-quality ingredients. Always buy grass-fed beef whenever possible, as it is higher in omega-3s and antioxidants than traditional feedlot beef. Grass-fed cattle are also healthier for the environment because they do not use antibiotics and other chemicals used to treat livestock on commercial farms.
As well as learning how to select the best meat for stew, read on to find out how to cook stew meat too.
Chuck
Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks.
A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process. This makes it easier for the slow cooker to maintain a low, steady temperature and avoid burning the meat. Also, while the cooking process may take longer than some other cuts of meat, the end result is often more tender and more flavorful than other cuts of beef.
If you’re a fan of pasta, mushrooms, and other Italian ingredients, consider using a chuck roast in your next beef stew recipe. The robust flavor of the chuck combined with the seasonings typical of an Italian dish creates a wonderful meal.
Bone-In Short Rib
Short rib is one of the best stew meats for rich and hearty stews because of its robust flavor and large surface area that absorbs the sauce during the long cooking time. These short ribs also contain a great deal of connective tissue, which breaks down in the slow cooker to produce a very soft and succulent meat.
Cook the short ribs for 8 hours on low in a slow cooker. Remove the ribs from the sauce and keep warm until ready to serve. Add additional broth to thin out the sauce if necessary. Return the short ribs to the sauce and heat through before serving.
The beauty of a stew is that you can cook the meat slowly over a long period of time to create a really moist and tender piece of meat. In addition to being great for dinner, this slow-cooker beef stew also makes a tasty lunch to take to work the next day. Wondering what to do with stew meat? Then try this recipe for the perfect winter comfort food:
Best Beef Stew with Just 5 Ingredients
- All you need is diced beef, onion, carrots, potatoes, and a sprinkle of thyme.
- Cook slow and low.
- Serve over a bed of rice or potatoes to soak up all that tasty gravy. Easy and delicious!
If you’re looking for an easy to prepare dinner idea this winter, consider making a pot of beef stew. But first chat to the helpful and knowledgeable team at Chophouse Steaks online butcher about their beef stew meat suggestions.
FAQs
Go for the chuck
What is the best cut of meat for beef stew? ›
Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.
What is the most tender beef? ›
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
What is the secret to tender beef stew? ›
The secret to tender beef stew lies in slow braising short ribs and marbled chuck roast in a red wine and beef broth. This gentle simmer transforms the meat into incredibly tender pieces that practically fall apart with a fork. Tender root vegetables, like carrots and potatoes, complete this hearty dish.
Is beef stew meat the same as chuck roast? ›
While the chuck roast is a larger cut of chuck meat that you can use for pot roast, beef stew meat, or a simple roast beef, the chuck steak is a smaller portion of that cut. It's carved right from the roast and can include the rib bone or be carved around it to create a boneless steak.
Is chuck roast the same as blade roast? ›
Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That's why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck.
How do you deepen beef stew flavor? ›
After you brown the meat and cook your aromatics, simply stir in a few tablespoons of tomato paste and heat it gently to amplify its flavors before continuing with your recipe—it's a budget-friendly, simple trick that makes all the difference.
What is the secret to good stew? ›
"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."
What is grocery store stew meat? ›
What Is Stew Meat? Stew meat is a phrase used to describe meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes. Stew meats can come in a variety of different beef cuts, such as round, chuck, or sirloin cuts.
Is beef rump good for stew? ›
Round roasts, rump roasts, and pot roasts are also all good choices for stews. Buy the whole roast and cut it into pieces yourself. This is another bonus over buying pre-cut stew meat — you can cut the pieces into uniform sizes and also trim any gristle you come across.
Stew meat mostly comes from the tougher, larger parts of animals like cows, elk, deer, or pigs. Beef stew meat typically comes from the large shoulder of a cow, more commonly called “chuck”. But roast, top and bottom round, tips, and even steak can be used as stew meat.
What is another name for chuck roast? ›
A chuck roast is cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. Slightly fattier than brisket or round, chuck has a richer taste but is higher in saturated fats.
What's the best meat for a beef casserole? ›
Chuck, braising and stewing are all suitable for long slow cooking. Delia says…. My own favourite cut for braising, where I live in East Anglia is called chuck and blade steak. In other regions it can be called shoulder, which is exactly where it is.
What is the best substitute for beef stew meat? ›
If you're like me and you love a good meat replacement, you can use a packaged vegan beef, soy curls, or chunks of seitan. As long as you use an appropriate amount of whatever you choose, the recipe should still work just fine.
