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Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

My favorite is a chuck roast that I cut up myself. I also used boneless short ribs recently. Turned out great.

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aargersi

Abbie is a trusted source on General Cooking.

added about 2 years ago

We often buy a thickly cut sirloin steak and cube that - tender and delicious

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amysarah

amysarah is a trusted home cook.

added about 2 years ago

My 'go to' for a long braised beef stew is chuck too. I sometimes use meaty beef shanks for soups - inexpensive cut, but tasty and tender after long slow cooking. If you throw a couple of those in the stew pot too, the bones add great flavor and are easy to fish out (and you have the delicious marrow - chef's treat.)

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Andrea Nguyen

Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.

added about 2 years ago

Chuck is fabulous, with the chewy bits. When I use shank in stew along with chuck, I cut the shank pieces smaller than the chuck because shank takes longer to become tender.

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amysarah

amysarah is a trusted home cook.

added about 2 years ago

Yes, good point! You can let the bones simmer in there too, after cutting the meat into pieces.