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Old 12-02-2013, 07:06 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
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What part of beef adds the most beef flavor for stew? I was thinking shank. Shank or oxtails. Something with a lot of hard working muscle.
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Old 12-02-2013, 07:29 PM
 
Location: SE Michigan
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Thank you for asking this!

When I buy beef for soup, I just get the pre-chopped stew beef. I know this isn't the most frugal option and likely not the best for flavor either.
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Old 12-02-2013, 07:35 PM
 
Location: Alaska
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Quote:
Originally Posted by chiroptera View Post
Thank you for asking this!

When I buy beef for soup, I just get the pre-chopped stew beef. I know this isn't the most frugal option and likely not the best for flavor either.
I do the same thing.
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Old 12-02-2013, 10:51 PM
 
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1. Flat Iron/Top Blade
2. Chuck eye
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Old 12-02-2013, 11:01 PM
 
Location: Houston, TX
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Quote:
Originally Posted by chiroptera View Post
Thank you for asking this!

When I buy beef for soup, I just get the pre-chopped stew beef. I know this isn't the most frugal option and likely not the best for flavor either.
I did this as it was on sale, I thought it would give me the best taste...but flavor is often what you add to it....I don't have a good recipe for stew. Any suggestions, I'd like to do it in a slow cooker. My apologies if this is off topic.
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Old 12-03-2013, 03:26 AM
 
Location: Heart of Dixie
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I would braise the shank and oxtail. I like the various chuck cuts and top round for stew.
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Old 12-03-2013, 06:48 AM
 
Location: Bangor Maine
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I use an inexpensive cut of steak or small roast then cut it up and dredge it in flour and brown it in small amount of oil. I always brown it first even when using the crock pot. You might try to add a small amount of red wine near the end of the cooking time for a nice flavor.
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Old 12-03-2013, 07:02 AM
 
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I use boneless short ribs. Or I use chuck. I also only use red wine or stout. My favorite recipe is from the hairy bikers something other. I can't think of the name but it uses Guinness. So good.
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Old 12-03-2013, 04:48 PM
 
Location: North Idaho
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For stew, I like beef shoulder. It will probably be in your market as "chuck roast". You will have to cube it yourself.

To get the very best flavor, brown the meat well before you start adding ingredients and simmering. Stew is something that the crock pot appears to be invented for.

If you really want maximum flavor, caramelize the onions before you put them in.

I love short ribs, but they are really fatty. When I use short ribs, I brown them and crock pot them by themselves. When done, I refrigerate the whole thing. Then the next day, I pull off all the congealed fat and proceed with whatever I am cooking, although I don't usually waste hard-to-find short ribs on a stew.
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Old 12-04-2013, 05:02 PM
 
Location: Chicago, IL
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I'd use a mix of shank and chuck roast, because they both have something different to offer.

Shank is loaded with connective tissue and tendons, which dissolves during a long braise and adds a lot of fullness to the stock. If you're lucky it also comes with a cross section of leg bone and marrow which adds even more body to the braising liquid.

Chuck is the classic pot roast cut and comes with a healthy marbling of fat, which is essential for a deep, rich flavor. Ideally, you would brown the chuck roast first to release some of the fat, then use that collected fat to brown the shank (which is very lean). Both cuts can stand up to a lengthy braise without overcooking and getting stringy.

I'd stay away from the pre-cut "stew beef" because it's made of random butcher's trimmings. All kinds of meat gets mixed in there and not all of it will be suited for a long braise.
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