I usually make a simple beef bourgignon using a round (top or bottom) roast that I cut into chunks. This time I bought a "rump roast. " It had a really thick layer of fat on one side - the fat was really tough, and like thick plastic, very hard to cut through. Maybe its not the right cut for stew? Will the fat dissolve into the broth or should I cut it off? I usually cook this stew for several hours (4-6) at 300 degrees F. Full disclosure: I usually buy grocery store meat but this time I bought pasture-fed beef from Farmers Market. I don't want to throw away flavor but I don't want globs of fat in the stew?
You deserve a cookie.