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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.

asked almost 7 years ago
9 answers 1355 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

I buy a chuck roast and cut it up myself.

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added almost 7 years ago

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.

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Abbie is a trusted source on General Cooking.

added almost 7 years ago

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 ....

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 7 years ago

I'll join the shoulder choir. It works well in stews and is easy to cut up.

253bf469 1fbf 4f08 a572 3dc09b33bb7c  aliya leekong 3a
added almost 7 years ago

I definitely go with chuck for stews but occasionally will use beef cheeks or boneless short ribs and get fantastic results.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

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.

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added almost 7 years ago

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

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added almost 7 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

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.

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