What are the Best Cuts of Beef for Stew? (2024)

FAQs

What are the Best Cuts of Beef for 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.

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.

A porterhouse steak is similar to a T-bone except that the filet portion is larger than the strip portion. Other tender options include hanger steak, certain cuts of flank steak, and the classic ribeye steak (or rib steak) that, true to its name, is taken from the rib section of a cow.

Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.

How to Make Beef Stew on the Stove: It's important to cook stew slowly over low heat. High heat will cause the meat to tighten and toughen, while low heat allows the meat to become fall-apart tender. Simply cover the pot and keep the heat as low as it goes.

We've even tried using cuts of meat that are good for braising—like sirloin—and they just didn't break down in the same way in a stew. You're left with chunks of tight, dry meat rather than meltingly tender beef. The only cut you should use? Chuck.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

As you move lower and outward, the meat will become tougher. 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.

The hindquarter is ultimately more expensive to purchase, but it contains a lot of those flavorful steaks and meats. The front quarter is a more economical option since it doesn't have some of those premium steaks.

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."

Ideally, you'll use beef stock, but beef broth is fine too. Veal stock would be divine. Instant bouillon paste will add flavor and is perfectly acceptable. Indeed, even if all you have is chicken stock, it will still be better than water and won't make your beef stew taste like chicken soup.

But our recipe for beef stew's real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish.

The best cuts of stew meat are lean with a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts—that 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.

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.

Laurence further reveals that "adding wine or other alcohol brings out different flavors (those that are alcohol-soluble) that wouldn't otherwise be expressed in the dish. There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew."

Chuck roast, with its affordability and versatility, shines in dishes like pot roast and stews. On the other hand, brisket, with its rich marbling and smoky aroma, is the star of barbecue and smoked meat cuisine. Your choice ultimately depends on your taste preferences, the occasion, and your cooking style.

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.