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Old 08-20-2012, 03:17 PM
 
Location: Islip,NY
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Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.
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Old 08-20-2012, 03:21 PM
 
Location: San Antonio, TX
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I usually buy a chuck roast or boneless country-style ribs and then cut it into stew meat with a sharp knife. That way, I can remove all the fat and the gristle before I cook it. It's also usually a lot cheaper than buying it already cubed.

You can also cook the cubed meat in a crock pot on low all day, that melts the tough parts and just leaves the meat. It's pretty nice to have dinner all done when you get home, too.
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Old 08-20-2012, 03:23 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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I use top round.
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Old 08-20-2012, 03:29 PM
 
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Quote:
Originally Posted by lubby View Post
Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.
I also use chuck and cut/trim it myself. When I first started making stews, I tended to cook it at too high at temp and the result was often chewy....
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Old 08-20-2012, 03:36 PM
 
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Chuck roast it is! My father managed grocery stores before he went into business for himself and taught me so much about meat. Depending on the store and my time I either cut it up myself or have them cut it if they offer that service.
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Old 08-20-2012, 03:37 PM
 
Location: Heading to the NW, 4 sure.
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You can use pretty much any cut; but it will depend on how long you cook it and what receipe you are using.
Me, I use either a chuck or round: but I get my own elk and deer plus home grown beef.

So, you have to buy meat get a chuck roast and cut your own cubes etc, you will save a lot of $$
and use a sharp knife and look on line on how to cut up a boneless chuck. It isn't rocket science.

Folks can save a lot of $$ if they learn how and what meat to use and how to cut it etc.

HW
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Old 08-20-2012, 04:52 PM
 
Location: Islip,NY
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Thanks everyone
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Old 08-20-2012, 07:02 PM
 
13,710 posts, read 22,821,151 times
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Quote:
Originally Posted by lubby View Post
Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.
I would use a chuck roast and cube the meat. It has a really good combination of fat and meat and you need some fat on the meat to make a good stew.

I would NOT use the round as it has very little fat AND can be tougher.

Two suggestions: Add some ox-tails to the stew and it gives you a great depth of flavor to any stew.

Also, if possible, make the stew or goulash a day in advance as that allows the flavors to really develop.
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Old 08-20-2012, 07:24 PM
 
Location: Kirkwood, DE and beautiful SXM!
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I asked DH what he uses because he is the beef stew cook in our house. We get our meats from Costco and apparently they have packages of stew beef and that is what he uses.
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Old 08-20-2012, 08:09 PM
 
Location: Volcano
12,971 posts, read 22,613,697 times
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Quote:
Originally Posted by lubby View Post
Any time I buy the cubed meat from the grocery store it's chewy.I'd like to make this next week.
That just means you didn't cook it well, sorry. Stewing is all about cooking tough meat low and slow to tenderize it. It's not something you can do in a couple of hours.

Slow cookers are marvelous, because they can allow you to get that low, slow, even heat that allows for all day cooking without heating up the whole kitchen. Then you can add the vegetables for the last hour for a great finished dish.
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