Stew Meat

"Stew meat" isn't a single, specific cut of beef. Instead, it's a convenient package of beef pieces, usually cut into bite-sized chunks, that are perfect for long, slow cooking.

What it is:

• It's often made up of tougher, more economical cuts of beef that benefit from extended cooking times.
• Commonly, cuts like chuck, or portions of the round, are used.
• Butchers often use trimmings from larger cuts, so the exact composition can vary.

Why it's great:

• Convenience: It's already cut into manageable pieces, saving you prep time
• Perfect for Slow Cooking: Stewing is the ideal cooking method, as it transforms those tougher cuts into incredibly tender and flavorful meat.
• Flavor Absorption: These pieces soak up the flavors of your broth and seasonings beautifully.

How to cook it:

• Braising/Stewing: This is the key! Slowly simmering the meat in liquid allows the connective tissues to break down, resulting in tender, melt-in-your-mouth beef.
• Long Cooking Times: Plan for at least a couple of hours of simmering to achieve the best results.
• Enhance with Flavor: Build layers of flavor with onions, garlic, herbs, and other vegetables.

Perfect for:

• Classic beef stew
• Beef bourguignon
• Hearty casseroles
• Any recipe that calls for slow-cooked, tender beef

Stew meat is your reliable partner for creating warm, comforting beef dishes. It offers a simple and affordable way to enjoy rich, flavorful meat that's perfect for those slow-cooked, cozy meals