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Old 05-02-2014, 03:47 PM
 
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Meat prices are high, but I want to make a flavor full beef stew this weekend. What are some good cuts of meat and what can give it flavor and thickness? (I never make this). Thanks for any ideas.
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Old 05-02-2014, 03:50 PM
 
Location: Pittsburgh
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I usually use chuck steak, trimmed and cut into 1" pieces.

To give it a bit more flavor, toss the pieces in a little flour, salt and pepper, and brown them first.
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Old 05-02-2014, 03:54 PM
 
Location: Phoenix,Arizona
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Quote:
Originally Posted by fleetiebelle View Post
I usually use chuck steak, trimmed and cut into 1" pieces.

To give it a bit more flavor, toss the pieces in a little flour, salt and pepper, and brown them first.
Excellent Advise

My local Safeway once and awhile will have Stew meat already packaged up

Ask the butcher or meat department person what they have around
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Old 05-02-2014, 04:00 PM
 
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gravy beef, some might know it as shin beef.

yep.

gotta trim it but once it's cooked it's like butter and full of flavour, little fat in the meat itself.
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Old 05-02-2014, 04:09 PM
 
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id buy a bnls chuck steak or roast on sale
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Old 05-02-2014, 05:05 PM
 
Location: San Francisco Bay Area
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Yep, I buy chuck steak or chuck roast and then cube it into small pieces. Buying a better grade (sirloin, New York, etc) is a waste of $, in my opinion, for stew.
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Old 05-02-2014, 06:30 PM
 
Location: Northern Illinois
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I usually buy the stew meat already cut, but if I find a deal on chuck roast I'll do that instead. It's gonna cook low and slow anyway so it will become more tender as it cooks. You do want a bit of fat on it though and it's really important to dredge in flour and salt/pepper and brown it first, IMHO.
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Old 05-02-2014, 06:58 PM
 
Location: Richardson, TX
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I use chuck, my mom prefers top round, which is leaner. They both make very good stew!
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Old 05-02-2014, 07:08 PM
 
Location: N of citrus, S of decent corn
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Chuck, round or stew beef. If you can get short ribs, they are fabulous, but for some reason they are more expensive.
You want to get the cheapest cuts, with a decent amount of fat.
You want at least 2# and really sear it thoroughly, so you get a good amount of brown goo on the pan to flavor the stew. You will thicken it with a little flour and water slurry at the very end, just before serving.
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Old 05-02-2014, 07:15 PM
 
Location: Alaska
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I usually buy the stew meat that is already cut up. The last stew was yummy and after 2 hours of cooking the meat was extremely tender.
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