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Old 10-30-2013, 09:43 AM
 
3,592 posts, read 4,511,894 times
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Quote:
Originally Posted by lubby View Post
I want to cut the meat into cubes before cooking it.
Some of your full service supermarkets with a Meat Department can cut a chuck roast into cubes for you and are usually happy to do things like this for the customer.
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Old 10-30-2013, 11:21 AM
 
12,607 posts, read 14,605,815 times
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I cook stew in a crockpot on low for about 10-12 hours. The meat is falling apart when it comes out, even stew meat.
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Old 10-30-2013, 11:23 AM
 
537 posts, read 598,776 times
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I haven't seen anyone say anything about boozahol. Am I the only one who adds a cup of red wine or a bottle of good beer?

I also try to use red potatoes, russets seem to fall apart and get pappy after a while.

A bay leaf or two and some thyme add nice subtle flavors, too.

My wife likes fennel.
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Old 10-30-2013, 12:45 PM
 
Location: Portland, OR
9,594 posts, read 9,423,079 times
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Quote:
Originally Posted by Canyon Cat View Post
I haven't seen anyone say anything about boozahol. Am I the only one who adds a cup of red wine or a bottle of good beer?

I also try to use red potatoes, russets seem to fall apart and get pappy after a while.

A bay leaf or two and some thyme add nice subtle flavors, too.

My wife likes fennel.
Red wine also here. Was using white wine in chicken stew per Jamie Oliver but I've decided the chicken stew works better without the wine. I do not flour or brown the beef, also per Jamie Oliver. Neither step is really necessary. Try it without browning if you do it now, and see if you can tell any difference. My mother used potatoes and some would go in early for texture and some would go in later for eating. I don't use any potatoes at all at the moment. That could change, but, yes, if I were going to use potatoes it would be the red ones.

H
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Old 10-30-2013, 01:28 PM
 
Location: Lake Oswego, Manhattan, Aspen
3,134 posts, read 3,954,362 times
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Back before we went Vegetarian, I'd get the butcher to cube both liver and chuck roast for me. That yielded a really rich flavor. I think I used two parts chuck for one part liver. And if friends had stale wine (we don't drink), they'd save it for me, to add to the soup, later in the cooking process.

Otherwise, I'd add cubed red potatoes in their skins, unpeeled carrots, lots of dill seed, a bit of celery seed, fresh ginger, onion, garlic, and a hint of cumin.
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Old 10-30-2013, 01:28 PM
 
Location: South Central Texas
114,036 posts, read 52,353,828 times
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Quote:
Originally Posted by thatswanlady View Post
The husband isn't a huge fan of traditional beef stew thanks to some unpleasant childhood experiences, but he does love my carne guisada. I'll use the stew meat in the crockpot on low, if I have all day (8-10 hours). If I just have a few hours, chuck roast wins the day. Cubed stew meat is easier because it skips a step and I'm kind of lazy, BUT it definitely only works if I really have all day to let it go in the crock pot.
I love carne guisada ae well. Been making it for years. Constantly trying to get the same taste as many great ones I've had at restaurants here. It's pretty much a Mexican version of beef stew without the veggies. I never make it exactly the same twice. Mine is generally pretty good. If you've got a recipe I hope you share it. I prepare the meat basically the same for beef stew or carne guisada.
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Old 10-30-2013, 02:24 PM
 
Location: Islip,NY
16,929 posts, read 19,666,757 times
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Quote:
Originally Posted by laorbust61 View Post
Some of your full service supermarkets with a Meat Department can cut a chuck roast into cubes for you and are usually happy to do things like this for the customer.
I have a small market nearby with a butcher and I order specialty meats from them. I will have them cube up a chuck roast for me. In fact the brisket and prime rib I got from them was outstanding. I forgot all about this market which is 5 minutes from me.
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Old 10-30-2013, 04:34 PM
 
17,158 posts, read 22,161,261 times
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boneless chuck roasts are the best- look for them when they come on sale

their are two popular chuck roasts, one from what they call a chuck roll, and one from a chuck shoulder clod.
the roast from the chuck clod, is often called a chuck shoulder roast, this one is a bit leaner, than the traditional boneless chuck roast (from the chuck roll)

here is a helpful video on stew

Texas Beef Council
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Old 10-31-2013, 03:33 AM
 
Location: Central Midwest
3,401 posts, read 2,393,299 times
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Most of the time, I buy an arm roast for stew meat, which is still from the chuck area of the beef, but is leaner and less sinew it seems. And maybe only a few cents more per pound. I just cube it up and cook slowly like I would chuck stew meat.
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Old 10-31-2013, 04:36 AM
 
17,158 posts, read 22,161,261 times
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Quote:
Originally Posted by rural chick View Post
Most of the time, I buy an arm roast for stew meat, which is still from the chuck area of the beef, but is leaner and less sinew it seems. And maybe only a few cents more per pound. I just cube it up and cook slowly like I would chuck stew meat.
good choice,
this is a chuck shoulder arm roast-also known as a "shoulder" roast (comes from a chuck sub-primal called the shoulder clod)
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