For upkeep-witting home cooks, using stew meat in recipes is a peachy way to stretch a dollar!

From soups and stews to stew meat is cooked low and tiresome until fork-tender. Information technology's perfect for countless recipes but how do you know what meat is the best?

A steak and cubed stew meat on a cutting board.

What is Stew Meat?

Stew meat mostly comes from the tougher, larger parts of animals like cows, elk, deer, or pigs. Beefiness stew meat typically comes from the large shoulder of a moo-cow, more than commonly called "chuck". Merely roast, top and lesser circular, tips, and even steak can be used every bit stew meat.

When purchasing beef stew meat at the store, it tin can frequently exist a mixture of bits and pieces left over from cut upwards larger cuts of meat into steaks and roasts.

Many home cooks prefer to use chuck because it is consistent in cooking time and texture and the results are tender and juicy!

What Kind of Meat For Beef Stew?

For beef stew, in that location is no better cut of meat than chuck! Purchase 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 tedious cooking making the best beef stew! Pressure level cooking or slow cooking breaks down tough fibers so the beef pieces become cook in your mouth tender.

Stew Meat is also a expert option for the busy and upkeep-conscious cook. As beef stew meat tends to be a mixture of bits and pieces some bits can take a different texture when stewing.

In the paradigm below, the meat on the left is chuck and has consistent texture and marbling throughout, the meat on the right is purchase stew meat of which some is very lean. I definitely notice that chuck is the all-time for a stew recipe.

Stew meat cubed on a cutting board

How to Melt Stew Meat

Browning in flour adds to the flavour and tenderness of stew meat.

  1. Cut pieces of stew meat into even-sized portions. Remove any large pieces of fat.
  2. Identify them in a basin with seasoned flour and toss to evenly coat.
  3. Saute them in a petty oil or butter (salary grease adds actress flavour) until browned.

Tips for Browning Stew Meat

  • Use butter or oil to coat the pan.
  • Brown beef in pocket-size batches for all-time results.
  • Practice non overcrowd the pan or the juices volition keep the beef from forming a chaff.
  • Do not stir the beef, allow a deep crust to form before turning.
  • Add liquid to scrape whatsoever dark-brown $.25 (deglaze the pan) and add them to your recipe. These brown bits are total of flavour.

How to Make Stew Meat Tender

Well-nigh beef stew meat comes from the tougher cuts, merely that doesn't hateful it has to turn out tough!

Low and wearisome is the name of the game here. Be sure to have adequate liquid in the pot, casserole dish, crockpot, or Instant Pot and melt information technology for the required fourth dimension outlined in the recipe! This volition ensure the best texture and flavor.

If your stew meat is tough, information technology most often needs MORE time.

Recipes using Stew Meat

  • Crockpot Beefiness Stroganoff
  • Beef Tips & Gravy
  • Hungarian Casserole
  • Crockpot Beef Stew
  • Beef Stroganoff Soup
  • Easy Homemade Beef Stew
  • Beefiness & Guinness Stew

Stew Meat on a cutting board with writing

Close up of Stew Meat with writing

beef Stew Meat on a cutting board with a title

before and after cutting up beef for Stew Meat

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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