Meat | Low Carb Keto High Protein

Stew Beef Chunk

Bos taurus Allergen-Free
Stew Beef Chunk

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Western, Global
  • Seasonality Year-Round
  • Source Beef (Cattle)

The Forktionary Angle

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Definition

Cubed cuts of beef, typically from tougher muscles like chuck or round, ideal for slow, moist-heat cooking methods.

Sensory Profile

TasteUmami, Savory, Meaty
TextureChewy, Fibrous (cooked), Tender (slow-cooked)
AromaMeaty, Rich, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g
Calories250 kcal
Total Fat15 g
Saturated Fat6 g
Trans Fat0.8 g
Cholesterol80 mg
Protein26 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium350 mg

Chef’s Secret

Browning beef chunks deeply before stewing enhances flavor significantly through the Maillard reaction. Deglaze the pan for extra richness.

Substitutions

Best Match

Blade Steak

1:1

Similar tough cut, excellent for slow cooking, develops tenderness and rich flavor.

Pork Shoulder

1:1

Good for stewing, similar fat content and texture after cooking, different flavor profile.

Lamb Shoulder

1:1

Rich, gamey flavor suitable for hearty stews, similar cooking time.

Portobello Mushrooms

1:1 (by volume)

Vegetarian option, provides umami and a meaty texture when cooked down.

Buying Guide

Look for well-marbled pieces; avoid overly fatty or dry chunks. Should have a deep red color.

Flavor Pairings

Root vegetables (carrots potatoes) red wine bay leaves herbs (thyme rosemary) mushrooms.