Beefiest part of beef for stew? (best)

[mainebrokerman]

Heres my 2 cents

The Best are from the primal called the chuck roll this has the neck on one side, and the chuck delmonico on the other
This is where bnls chuck steaks and roasts come from. The good flavor of the chuck with some marbling....great for stew

The other chuck primal is the shoulder or shoulder clod - this is the leaner piece that consists of the shoulder arm muscle and the t op blade - where the flat iron comes from

Leaner stew is cut from the many round primals from inside rounds, to gooseneck rounds, to bottom rounds, knuckles, to eye rounds
This is usually tough because so lean, it also doesn't have the flavor of chuck stew

Stew from brisket can be decent if cooked right- doesn't have the flavor of the chuck

[70Ford]

Originally Posted by eating while walking

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.

Yeah, I never buy stew beef. I'd rather buy a solid chunk and know what I'm getting.
I found some shanks on sale a few weeks ago and stewed them down in a slow cooker and I was amazed at the flavor.

I don't buy prepacked hamburger, either. Never know what's in it. I never read a story about someone dieing after eating a steak. Hamburger meat? Not so much. It gets recalled all the time.

[ccm123]

I buy a chuck roast and chop it up.

[jlawrence01]

I also agree with using chuck roast.

However, occasionally, I have to buy a few pounds of oxtails and do a good oxtail stew.

[lucknow]

I do something very unusual when making beef stew. I buy thick loin steak when it's on sale and make my stew with that. I find it so far superior to all of the cheap cuts of beef that there is no comparison at all. I don't like chewy, stringy or tough meat and the beef loin in the stew just melts in your mouth. I have used sirloin tip, rump roast, tee bone and other rear quarter cuts but they don't seem as good as the New York cut. I have been getting AAA New York steaks for $5 a pound lately and I buy a lot of them when they are at that price. If I want a real inexpensive beef stew I make one using ground beef. I have gotten a lot of compliments on my ground beef stew. I make it nice and thick, dark brown and full of garlic cloves, onions, carrots, potatoes, celery, turnips, corn and sometimes even a few beans.

[mainebrokerman]

Originally Posted by lucknow

I do something very unusual when making beef stew. I buy thick loin steak when it's on sale and make my stew with that. I find it so far superior to all of the cheap cuts of beef that there is no comparison at all. I don't like chewy, stringy or tough meat and the beef loin in the stew just melts in your mouth. I have used sirloin tip, rump roast, tee bone and other rear quarter cuts but they don't seem as good as the New York cut. I have been getting AAA New York steaks for $5 a pound lately and I buy a lot of them when they are at that price. If I want a real inexpensive beef stew I make one using ground beef. I have gotten a lot of compliments on my ground beef stew. I make it nice and thick, dark brown and full of garlic cloves, onions, carrots, potatoes, celery, turnips, corn and sometimes even a few beans.

Oh yes Canada grades beef differently

Aaa is choice
Aa. Is select
A is alien mutilations.

New York strip should be good for stew- its around 11.00 at the supermarkets,,
Ground beef stew ? Burger stew. Sloppy joes?

[lucknow]

Originally Posted by mainebrokerman

Oh yes Canada grades beef differently

Aaa is choice
Aa. Is select
A is alien mutilations.

New York strip should be good for stew- its around 11.00 at the supermarkets,,
Ground beef stew ? Burger stew. Sloppy joes?

My ground beef stew is just like any beef stew except it has ground meat in it instead of chunks of beef. I fry the beef well with lots of spices and add it with all the fat into the vegetables that are semi cooked. I let that cook on low for quite a while and then make it pretty thick with corn starch.

[mainebrokerman]

Originally Posted by lucknow

My ground beef stew is just like any beef stew except it has ground meat in it instead of chunks of beef. I fry the beef well with lots of spices and add it with all the fat into the vegetables that are semi cooked. I let that cook on low for quite a while and then make it pretty thick with corn starch.

I was being a bit sarcastic ,,

I use to cook a version of this years ago it was very good, I called it a meatball soup or meatball stew

It was particularly tasty when I would mix in sausage seasonings with ground chuck

[jambo101]

I usually buy a steak or two and cube em up,Packets of stewing beef work well, another option is to buy a couple of packages of cubed Beef for Bourguinon ,another is a few packs of Chinese Fondue cubes.

[124c41]

A good cut of meat helps, but to add a " beefy" flavor, I like to take some sweetbread, and dice it up with a bit of oil in the stew pot before I begin. I let it cook down, stirring it frequently, and add a bit of flour to give the stew a gravy. I like something to sop up with my bisquits! Then I add my water, and the rest of the ingredients, and sit back, and enjoy the aroma.