What Cut Of Beef Is Good For Stew

The Best Cuts of Beef for Stews

The best beef cuts for stewing are those listed below, which will result in meat that is juicy and tender even after a lengthy cooking time:

  • Chuck
  • Bone-in short rib
  • Bohemian (Bottom Sirloin Flap)
  • Oxtail
  • Fatty brisket (“point” or “second cut”)
  • Cross-cut shanks

Let’s now examine each one more closely to determine its benefits and drawbacks.

What Are the Best Cuts of Beef for Stew?

Although a variety of beef cuts can be used to make beef stew, beef shank and neck are the best cuts. The greatest amount of connective tissue is present in these beef cuts. “We want that in stewing cuts,” Koide explains. “Connective tissue dissolves into gelatin or collagen after cooking, which results in moistness when eating.” ”.

It’s also crucial to understand that while some cuts, like beef shank or neck, require more time to cook than others, the benefits are ultimately greater. Put another way, the beef cuts that require the most time to prepare tend to be the most tender and ideal for beef stew.

For the tenderest beef stew, Koide says you should try using beef shank or neck, but those aren’t your only options. “Chuck and brisket are great stewing cuts, too,” says Koide. “[Especially] if you want a more conventional meaty experience. ”.

Some cooking myths that we’ve been indoctrinated to believe when it comes to creating ultra-rich meats and stews include the notion that a fattier cut is always the best option. “I believe there’s a misconception that something has flavor and will stew well just because it’s fatty,” Koide says. “While fat definitely helps, it’s possible to overdo it. Furthermore, a cut that isn’t intended for stewing will not benefit from any amount of fat. ”.

Another myth regarding beef is that the priciest cuts are invariably the best for dishes like stew. According to Koide, “the priciest cuts are typically not well-suited for stewing.” Because tenderloin, ribeye, strip, and related cuts are relatively easy to prepare as steaks, their prices have increased. Although these beef cuts are tender, they are best seared for a brief period of time.

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Few foods compare to the gratifying coziness of a warm bowl of beef stew on a chilly winter night. Slow-cooked, flavorful, tender-textured beef with a hint of bite is essential for a great batch. You won’t get that from just any old cut of meat, and even the most valuable and costly cuts are unlikely to provide it, which is surprising.

“You want to use meat that, when simmered in liquid for an extended amount of time, breaks down and becomes tender and flavorful,” explained Sarah Blair, a professionally trained chef and recipe developer. Advertisement

The following six beef cuts (plus a plant-based wild card option) are expert chefs’ recommendations for a stew that will be remembered.

Overall, the chefs we spoke with gave the most votes to beef chuck, which is made from the cow’s upper and lower shoulders and can be either chuck steak or chuck roast. Chuck is usually easily found in grocery stores, which is a major convenience factor. Advertisement.

“Beef chuck is best for stew,” said Arjuna Bull, chef/partner of Luthun in New York City. “It has some fat but not too much, and it also has a good ratio of meat and fat. Beef chuck often has the most consistent meat-to-fat ratio [of beef cuts in general], making it a good, safe choice [for beef stew].”

Brian Theis, the chef and cookbook author behind The Infinite Feast, is also a big proponent of beef chuck in stew. He told us that “chuck is easy to find at most grocers, [it’s] affordable, and [it’s] succulent due to the connective tissues that are marbled into the meat. Chuck is very moist and doesn’t dry out during [slow cooking] because of its release of gelatin.” Advertisement

Cutting the beef into smaller chunks—1 to 2 inches in length—allows it to cook to perfection within the stew, whether you’re using chuck roast or steak.

Even though short ribs aren’t the most tender beef cut, their higher fat content and slightly tough texture make them great options for slow cooking, which includes beef stew.

“The flavor derived from the fat is what makes short ribs great. As I preach to my 4-year-old daughter, ‘fat is flavor,’” said executive chef Jay Rohlfing of Perennial in Towson, Maryland. “I love the muscle structure, and you can [first] sear and braise them with bones in, which will add lots of flavor to the stew.”

Another beef cut that’s easy to find at the supermarket, beef round is “a cut from the back leg, which means it’s tougher and leaner,” explained Gill Boyd, a chef and instructor at the Institute of Culinary Education. “However, it is great for long, slow cooking. Round is usually a [better] price value compared to other cuts and is sold not just in cut cubes, but also as one-to-three-pound steaks.” Advertisement

In the event that you decide to buy a chuck steak, Boyd suggests “cutting round meat into one-inch cubes.” ”.

As Boyd mentioned, beef round cooks nicely in a low-and-slow format. Specifically, the process of stewing works well for this cut because “the slow, moist heat tenderizes it and holds in all of the moisture,” explained Eric Tiglao, chef de cuisine of Taureaux Tavern in Chicago, Illinois.

In the butchering business, the meat in the tail of any kind of cattle—not just oxen—is referred to as “oxtail.” This cut is often available at grocery stores, but if it’s not, a specialized butcher shop is a good place to look.

“Oxtail is my favorite cut for stews because it is fatty and full of collagen,” said Alex Guzman, chef/owner of Archer & Goat in New York City. “Oxtail can take a little longer to cook to fall-off-the-bone tenderness, but the meat is so flavorful that it is worth the wait.”

Beef shin may be harder to find than other cuts of meat; you’ll likely need to look for it at a butcher shop. It’s best cooked with the bone in, which will require you to pull the meat from the bone before serving the stew. However, Zach Preece, executive chef of Josephine in Jacksonville, Florida, told us that beef shin is well worth the effort.

Because of the bone-to-meat ratio, Preece said, “beef shin is great to use in a beef stew.” Beef shin has less collagen than other muscles because it is not used by cows as much, so it does not need to braises for as long. Nevertheless, when cooked correctly, it still has a lot of flavor and melts in your mouth. Because bone marrow has so many health benefits, it’s an added bonus that shin has a good amount of it. The beef stew also gains a deeper, richer flavor from the bone marrow. ”Advertisement.