what is the best cut of meat for making beef stew and goulash?

[OpenD]

Although a lot of people seem to do it, based on online comments, food safety experts advise against putting frozen foods in a slow cooker without thawing them first. A restaurant could be cited for a violation by the Public Health Department for doing that. It can create a hazardous condition in which there can be rapid growth of harmful bacteria growth.

Here's one piece that explores the issue a bit more. How to Use a Crockpot 101

[nmnita]

Originally Posted by Hedgehog_Mom

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.

I do the same, especially like to use chuck roast idea and yes, cooking it in the crock is a great way. The slower it is cooked the less likely it is to be chewy...

[nmnita]

Originally Posted by Hunter Wold

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

Isn't that the truth. I can't believe how expensive stew meat and or short ribs are;;$5.00 a lb or there abouts.

[MaryleeII]

Originally Posted by Grandpa Pipes

My wife has made beef stew from the leftovers of a slow cooked beef roast for decades.

First you slow cook roast , 1pc. or 2pc, with potatoes and carrots for the first meal. Save the gravy or juices for later.

Next you add peas to the cut up precooked roast and potatoes from earlier in the week to your stew.

Place the cut up food into a pot adding corn starch to make the gravy,slow heat the whole thing for a mouth watering second meal of the precooked beef.

Tip: being precooked the beef will be very easy to cut up.

My mother called this hash! Best part of the Sunday roast

[MaryleeII]

A littlt tip--

If you want to add sour cream to an already hot dish, first, leave the sour cream out of the fridge for at least an hour.

Then, put sour cream in shallow bowl, and slowly add a spoonful at a time of the hot liquid, and stir. then add to the stew. this prevents curdling of the sour cream.