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top round vs. chuck for stew

I am making a texas chili and am finding that the top round is a little dry even from stewing for 2.5 hours now. does any one have any input on which stew meat they like better for a dish like this?

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  1. IMO, top round is just too lean for stewing. Chuck roast is my choice; plenty of fat.

    1. Chuck has more connective tissue, which breaks down into gelatin and gives an unctuous mouthfeel. You can stew top round forever, and it will eventually fall apart and melt into the other ingredients, but it's never going to bring that lip-smacking texture to the party.

      1. I always use a bonless chuck roast that I cube up for either chili or stew. I find chuck has more flavor and there's enough connective tissue that will breakdown during the cooking process making the meat very tender.

        1. Definitely chuck roast. :)

          1. Yep. Another vote for chuck roast for stew!


            1. another vote for chuck

              1. Chuck. (Also I like shank for stew.) Is top round good for *Anything*???

                1 Reply
                1. re: Aromatherapy

                  Rouladen, Swiss steak, anything requiring thin strips like stir fry or stroganoff.

                2. Nothing against chuck, but I've always preferred blade for stews, chilis, etc.

                  1 Reply
                  1. re: KevinB

                    Do you think there's a substantive difference? I'm open to other cuts.

                  2. Def. Chuck, but either way, dont cook too hot. low and slow.

                    2 Replies
                    1. re: rednyellow

                      Agreed on the chuck, as well as the low and slow.

                      1. re: LindaWhit

                        Yeah, I'd been using my slow cooker on high and the meat got done quicker but much drier and less flavor. Now slow for 7-8 hours and it's perfect.