A hearty beef stew is both a tasty and affordable dinner option. Stews come under the umbrella of slow cooked beef dishes and as such any beef cut that shines in slow cooking will work well. This is the time to use a cheaper cut as while they are tougher, they turn into melt-in-your-mouth pieces of beef once cooked over a longer period of time.
Collagen is the key
When choosing a cut of beef for your stew recipe, you want to look for collagen-rich beef, which comes from the harder working parts of the animal. Stronger muscles may have less fat but they have high levels of connective tissue, which results in the collagen.
It is easy to fall into the trap that tender is always better, but when cooked over an extended period of time, the fat in tender cuts will melt away too quickly, turning the meat firm and chewy.
Collagen is tough when raw, but the cooking process and the combination of time, low heat and fluid will break down the connective tissues, including the protein collagen, which would otherwise make the meat tough when cooked quickly. The collagen will then melt into gelatin, which is what gives you a moist and tender piece of meat. Added bonus: this gelatin not only releases into the meat itself, but seeps into the sauce, giving it a deep flavour and body.
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. Chuck has high levels of connective tissue and as such will become moist as it releases high levels of gelatin. In addition to the connective tissue, it has a good amount of marbling and low external fat.
How to cook a beef stew
When cooking your stew it’s important to brown and caramelise the meat first. This will create added depth and flavour to the whole stew. You’ll want to brown the beef and then make the stew in the same pan, without cleaning it.
When browning the beef, sear in batches and don’t overcrowd the pan. This technique will give each piece enough space to perfectly caramelise and you won’t accidentally steam the meat.
Once you’ve added all of your ingredients, you’ll want to simmer the stew at a low heat for two to three hours. Give it a taste-test at the two-hour mark and if the meat isn’t tender enough just extend the cook time until the meat is falling apart. If you’re bulking up the dish with vegetables, we recommend saving them to add towards the end of the cook so they don’t get overly soft.
To make a healthier stew you can skim the fat off the top before serving, or if you’ve made a batch in advance wait until the stew cools in the fridge, which will cause the fat on the top to harden, making it much easier to get off.
FAQs
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.
Which cut of beef makes the best stew? ›
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.
Which part of the cow is good for stew? ›
The best (and least expensive) beef stew meat comes from the front shoulder, also known as the chuck. The rear muscle (also called the round) would definitely make a great stew, but we like chuck better because it has more connective tissue.
How to make the perfect beef stew and the common mistakes to avoid? ›
8 Mistakes To Avoid When Making Beef Stew
- Braising the Beef In Water.
- Using "Stew Meat"
- Not Searing the Beef.
- Including Thickeners.
- Overcooking the Veggies.
- Not Using Any Bacon.
- Forgetting the Acid.
- Serving It Right Away.
Here are the very best beef cuts to keep on hand to slow cook:
- Chuck steak.
- Round steak.
- Blade steak.
- Topside.
- Silverside.
- Skirt steak.
- Shin (gravy) beef.
- Sausages.
The secret is slow-braising short ribs and marbled chuck roast in a rich sauce of red wine and beef broth. This gentle simmer transforms the meat into incredibly tender pieces that practically fall apart with a fork.
What is the tough meat in beef stew? ›
Not cooking the stew long enough.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
What is another name for a chuck roast? ›
A chuck roast is cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. Slightly fattier than brisket or round, chuck has a richer taste but is higher in saturated fats.
What is the most flavorful cut? ›
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
Is it better to use beef broth or stock for stew? ›
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.
A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.
Why add vinegar to beef stew? ›
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.
What is the cheapest cut of beef for stew? ›
sirloin tip steak
This boneless, lean cut is a superstar in the world of "low-cost cooking". The Sirloin Tip Roast makes great stir-fry strips, kabobs, stew meat or Cubed Steak.
What is a good substitute for chuck beef? ›
Chuck Roast Substitutes:Sometimes, chuck roast is labeled as blade roast, 7-bone roast or arm roast. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast).
What is the best cut of beef for Ragu? ›
I use fairly inexpensive braising or stewing steak – often known as chuck steak, which comes from the forequarter. Usually, this consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat.
What is the best cut of beef for tender casserole? ›
If you're slow cooking beef the best cuts are the ones from the part of the cow that does all the work. We suggest using chuck steak as it is well marbled and stays tender through long cooking. You could also use brisket, bone-in ribs or beef osso bucco.
What is the best beef for stew supermarket? ›
Chuck has a richer taste due to the extra fat marbling throughout. But sirloin has a beefier taste due to its lower fat content. Although for me personally, I would use either beef back ribs cut into sections, oxtail, short ribs (boneless or in), brisket, or shank for my stew meats of choice.
Is beef stew meat the same as chuck roast? ›
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. It's carved right from the roast and can include the rib bone or be carved around it to create a boneless steak.
Does top sirloin make good stew? ›
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.
