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Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA
Living In: Hammond, Wisconsin, USA

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roxmj is looking for: (4 recommendations)
Happy friday to everyone, i am curious what cut of beef is the best to make beef stew with and any of your favorite recipes.......thanks

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Last updated: Jan. 27, 2013 3:47 am
Posted: Jan. 25, 2013 11:41 am
 
Commented by: Don
Jan. 25, 2013 11:49 am
Hi, in US terms, chuck or round cooked very slowly, stove/oven/crockpot is best. In UK. we just ask for stewing steak.cheers.
Comments:
Don
Don
Jan. 25, 2013 11:52 am
Mediterranean Beef Bourguignon 4 tbsp Extra Virgin Olive Oil 15g/½oz Butter 45g/1½ oz Pancetta (or unsmoked Streaky Bacon - chopped 450g/1lb Stewing Steak - diced 1tbsp plain Flour 12 or more whole Shallots - peeled - or 1 Onion - chopped 1 Leek - finely sliced 2 cloves Garlic - finely chopped 1 Carrot - finely diced 1 stick Celery - finely diced 4 sprigs Thyme 4 ripe Tomatoes - peeled and chopped 1 Bay (Laurel) leaf 400 ml Red Wine 200 ml Beef Stock Salt and freshly ground Black Pepper Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the Beef; Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides; Remove meat and set aside and pour the juices into the stock; Add other 2tbsp oil and gently fry the pancetta for 3 minutes until golden but not crispy; Add the shallots, leek and garlic and cook for a further 1 minute; Add the carrot, celery and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened; Sprinkle the flour over the mixture, stirring for a minute to mix well; Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half; Add the Stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours checking regularly after an 1 ½ hours until the Beef is soft and tender (If it becomes too thick add a little water and cover for a bit); Taste for seasoning and remove the thyme sprigs and bay leaf.
http://allrecipes.com/personalrecipe/63486994/mediterranean-beef-bourguignon/detail.aspx
 
Don
Don
Jan. 25, 2013 11:54 am
Scottish Beef Stew Serves 4 4tbsp Extra Virgin Olive oil 500g Stewing Steak - diced and cubed 1 large Onion - chopped 1 Leek - finely sliced 1 large Carrot - finely sliced 100g/3½oz Swede - cut into small cubes 750ml /1½pts Gravy Stock (Gravy Granules/Powder) Salt and freshly ground Black Pepper Pour 2tbsp oil into a large pan, heat to a high temperature and add the beef; Cook, stirring constantly, for a couple of minutes or so until the cubes are browned and sealed on all sides; Pour the juices into the stock; Reduce heat to gentle and add other 2tbsp oil with onion, leek, swede and carrot stirring well to combine; Cook, stirring occasionally, for some 5 minutes or so until the mixture has softened slightly; Return the meat to the pot, mix well and add the gravy stock and season with pepper, stirring continuously to combine everything together; Bring to boil and then simmer on a gentle heat for 1 to 2 hours, checking regularly after an hour or so, until the beef is soft and tender; If mixture becomes too thick, add a little water and cover for a bit; Taste for seasoning and serve with mash.
http://allrecipes.com/personalrecipe/63493572/scottish-beef-stew/detail.aspx
 
Commented by: irayd8 no more!
Jan. 25, 2013 11:52 am
I use a boneless chuck roast and trim the meat myself. Always very tender and not "dried out" like the packaged beef stew meat you get from the meat case. I just bought a roast today and am making a pot of stew now.
Comments:
Connie-O
Jan. 25, 2013 11:55 am
Ditto Irayd8. I havent purchased pre-cut stew meat in over 30 years.
 
Recommended Recipe:
Photo of: Kyle's Favorite Beef Stew

Kyle's Favorite Beef Stew

Submitted by: Heather G 
Home Town: Bangor, Maine, USA
Living In: Orrington, Maine, USA
This recipe for the slow cooker results in a delicious and hearty beef stew. 
Recommended by: Missy Kitty
Jan. 25, 2013 11:53 am
We really liked this one. I hate the stringy texture of chuck roast so I always get a bottom round roast and cut into small chunks. Cook it low and slow and it will come out tender and delicious.
 
Recommended Recipe:
Photo of: Slow Cooker Beef Stew I

Slow Cooker Beef Stew I

Submitted by: BUCHKO 
This easy, comforting beef stew is cooked in a slow cooker with potatoes in a hearty broth. Garlic, Worcestershire sauce, and paprika add flair! 
Recommended by: Nurse Ellen so not a
Jan. 25, 2013 12:10 pm
This is excellent!
Comments:
nanny129
Jan. 25, 2013 12:29 pm
also use chuck- cut myself too:-)
 
Jan. 27, 2013 3:47 am
Perhaps depends on your grocery store, but I find it better to cut up my own beef since often times precut 'stew meat' includes a lot of fat/gristle I wouldn't use. You can also use a better cut of beef then recommended and it turns out fine.
 
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