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Old 10-31-2013, 06:55 AM
 
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I suggest filet mignon. Or a New York strip. Cut into small chunks, brown with onions, add veggies, and stew is done within an hour, so tender it will melt in your mouth.
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Old 10-31-2013, 07:02 AM
 
Location: Bella Vista, Ark
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Originally Posted by lubby View Post
In past years I have used the already cubed stew meat and even with low and slow cooking the meat is chewy. Any suggestions? I stopped making this 3 years ago for this reason.
I sometimes use the already cut cubes, but think they are over priced and yes, can be chewy. Regardless of what kind I use I always brown them off with flour and a little oil plus spices before I place them in a crock pot or cook on the stove. Lately we have been using chuck or a similar roast, cube it, brown it off and it will be ready for making that wonderful winter stew.
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Old 10-31-2013, 10:36 AM
 
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Originally Posted by jasper12 View Post
I suggest filet mignon. Or a New York strip. Cut into small chunks, brown with onions, add veggies, and stew is done within an hour, so tender it will melt in your mouth.
Why would you want to use a wet cooking method to cook those cuts?

Also, the lack of fat in a filet would impart a lot less flavor into the stew than using a less tender meat.

And it is a lot more expensive.
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Old 10-31-2013, 10:48 AM
 
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Originally Posted by jasper12 View Post
I suggest filet mignon. Or a New York strip. Cut into small chunks, brown with onions, add veggies, and stew is done within an hour, so tender it will melt in your mouth.
I hope you're kidding!! To me, and I'm sure MOST people, a filet or New York strip is a treat to be savored by itself, or with some mushrooms on top, not hidden amongst vegetables and gravy!
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