What is the Best Meat for Beef Stew?

As you browse the meat section at the grocery store, you’re trying to determine what cut fo beef makes the best beef stew. Your first instinct might be to choose one of the more tender, expensive cuts; however, less tender and less expensive is better. The only drawback is you will have to simmer these less tender cuts for a few hours at a low temperature. But the result will be so worthwhile.

Why Are Tough Cuts Better?

The tougher cuts are from well-worked muscles. The stronger the muscle, the more it works, hence, the more flavor you will get. Unless it is slow-cooked, the meat will be tougher. These muscles have a lot of collagen-rich connective tissue. This collagen will melt into the meat, releasing gelatin, as it cooks. The gelatin is what gives the meat that moist, tender texture. It also gives body to the liquids your beef is simmering in.

In contrast, beef tenderloin is a weak muscle, so it is low in collagen but is a tender cut of meat. If tender cuts of meat are simmered for long periods of time, the marbled fat melts into the broth. The beef will seize up without the fat and you will have chewy, tough meat that no one will enjoy eating.

What About “Beef Stew Meat?”

While purchasing meat that is pre-cut into cubes and ready to use may be more convenient, you need to know from what part of the cow this beef was cut. If there is a butcher available that can answer your question, this meat might be an option. But the pre-cut meat could be from a few different places. If the meat has been cut from the front shoulder, then this is perfect. The front shoulder is known as the chuck and has a considerable amount of connective tissue. If the meat is from the rear muscle or round, this would also make a tasty stew. But if the meat looks very lean and has little marbling, you don’t even need to ask. It will never give you the flavor and tenderness you are looking for. If you aren’t sure, don’t buy it.

What is the Best Meat for Beef Stew?

Chuck. You will find packages labeled chuck, chuck shoulder roast, chuck roast, chuck-eye roast, and even top chuck. Chuck shoulder roasts and chuck roasts differ primarily from where they are cut on the animal. Any of these cuts, provided you cook them low and slow, will turn out great results.

What Other Cuts Could be Used?

If you can’t find a chuck, then you could also use a bottom round roast, bottom eye roast, or an English roast.