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Honored Contributor
suzyQ3
Posts: 21,733
Registered: ‎03-09-2010

Re: Question for good stew makers

‎12-01-2020 12:35 PM

@fthunt wrote:

Not an expert cook by any means........I've used A+++ steaks for stew and it came out chewy and no flavor.  WhY?

 

Well recently thumbing through recipes on Google - learned something - posting said to only use chuck - chuck and chuck for stew PERIOD. (that's a quote)

 

Reason:  the fat in a chuck cuts melts down to the liquid - broth and (with the magic of cooking) renders delicious flavors and tenderness.

Who knew?

I wasted some quality steaks in my day - so it's chuck that makes the best stew.

 

Signed - Chuck -

Chuck roast cut up makes the best stew, @fthunt. If you can find a cross-cut chuck roast (which is leaner but still so flavorful), even better.


~Who in the world am I? Ah, that's the great puzzle~ Lewis Carroll, Alice in Wonderland
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Super Contributor
roster
Posts: 333
Registered: ‎10-09-2017

Re: Question for good stew makers

[ Edited ]

‎12-01-2020 07:33 PM - edited ‎12-01-2020 07:36 PM

FYI............Ina Garten, if you like her cooking, uses boneless short ribs. Recipe in her latest book, Modern Comfort Food.

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