To make this beef and vegetable stew, what cut of beef should I ask the butcher to give me? I.e., I don't want to say, "Please give me some stew beef." Here is the recipe:
Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I buy a chuck roast and cut it up myself.
I agree with flgal, ask for a "roast" (chuck or shoulder) and cube it yourself. If you have a good butcher, perhaps they'll lead you in the direction of what is freshest.
Abbie is a trusted source on General Cooking.
You know we really like to get a thick cut sirloin and cut it up for stew - our butchers are great bout helping us get the best available, so we'll have them cut us a thick steak or two and we take it from there. As an aside - Mr L grills a LOT of steaks, and we save the bones and make grilled steak bone stock which leads to some excellent stew ....
pierino is a trusted source on General Cooking and Tough Love.
I'll join the shoulder choir. It works well in stews and is easy to cut up.
I definitely go with chuck for stews but occasionally will use beef cheeks or boneless short ribs and get fantastic results.
I've also found that the meat labeled "beef stew meat" or something like that is never as tender or flavorfull as the beef chuck that I've cut up. I think it must be random pieces and parts.
If you can find it, boneless short ribs would be good too. The butcher will have boned the short ribs, but you can cut then cut them into whatever size cubes you want
I'm with flgal on this -- chuck roast (or arm roast, or shoulder roast, as some groceries/butcher shops will label it). I buy two or three when they're on sale and freeze them. They're my go-to for soups and stews and braises.
Shank! If you don't mind cooking it for a while, the shank has some of the tastiest meat for long, moist cooking. If you can get it sliced like an osso buco you can throw the bones in with it. The marrow adds so much to the body of a stew. I use lamb shank a lot for stew as well, sliced into 1" pieces on the bone.
Please enter a valid email address.
Well played. You deserve a cookie.
Skip the store-bought sour mix.
Perfect Whiskey Sours
A New Way to Love Raisins
The Greatest Hits
Check Out Our Spring Menu Maker!
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.