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
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Which cut of beef is best for stewing? ›
Go for the chuck
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
What is the best beef stew meat to use? ›
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 secret to tender stew meat? ›
Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
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.
Which beef stew is most tender? ›
Although you should try using beef shank or neck for the most tender beef stew, those are not your only options, Koide explains. “Chuck and brisket are great stewing cuts, too,” says Koide. “[Especially] if you want a more conventional meaty experience.”
What is the best meat to use in a slow cooker? ›
Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.
Which cut of beef is best for slow cooking? ›
Here are the very best beef cuts to keep on hand to slow cook:
- Chuck steak.
- Round steak.
- Blade steak.
- Topside.
- Silverside.
- Skirt steak.
- Shin (gravy) beef.
- Sausages.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
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.
"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 the best tenderizer for stew meat? ›
The choice becomes easier when you realize that simple baking soda can be an ideal meat tenderizer that helps to bring out all the aromas and flavors in every sizzling beef stew or charburger.
What cut of beef is not tough? ›
With the cow, the short loin, rib, and sirloin are more tender than cuts from the belly. The chuck, round, brisket, and shank are tougher yet.
What makes your meat super chewy? ›
Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.
What's the difference between beef chuck and stewing beef? ›
It looks like the only difference is the stew meat is already cut up into small chunks, whereas the roast is intact as one unit.
Is brisket or chuck roast better for stew? ›
There's a reason why chuck is so popular in beef stew! Cube up your meat—cutting it into smaller chunks breaks up that connective tissue—and make a crock pot dinner. Remember, though, that since brisket is a tougher cut of meat, it'll need an even longer cooking time than chuck roast. Your patience will pay off.
What is a good substitute for 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.
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.
