Beef Stew Question
I'm making a wonderful (I hope) beef stew this weekend. I just realized I need double the beef that I have. Here is my dilemma. I have a chuck roast - tasty, but fatty and have to skim off the fat. Can I mix meet in this stew - chuck roast with a leaner cut? Or, will that taste weird?
Thanks for your help!
If you mix cuts of meat it will show up because the cooking time will not be the same. If know the cooking of each cut you can add the meat that requires less time to the stew pot later in the cooking process. Then the texture will be closer to each other.
When we make Chinese beef stew with tendons, I normally cook them in two pots and mix together just before making the final seasoning and so the tendons are not overcooked.
The only drawback is this trick requires pactice, good luck.