The Forktionary Angle
"The humble cubes that, with patience and heat, transform into succulent, fall-apart perfection."
Definition
Cuts of beef, typically from tougher areas like the chuck or round, pre-cubed and ideal for slow cooking until tender.
Flavor Profile
The primary flavor notes for Beef Stew Meat are:
Chef’s Secret
Before stewing, thoroughly pat beef dry and sear in batches until deeply browned on all sides. This builds rich flavor (Maillard reaction).
Best Substitutes
Pork shoulder
Lamb shoulder
Oxtail
Buying Guide
Look for cuts with good marbling and a deep red color. Ensure pieces are evenly sized for consistent cooking.