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Stew Meat, what do you use?

Do you buy those wrapped packages of pre-cut meat that are the odds and ends of various cuts or do you buy one piece and cut it up yourself? If so what cut do you use? I will be cooking it the day before and letting it simmer overnight in the crock pot on low/warm (half the vegetables added initially, the other half put in with just enough time to soften.)

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  1. Bone-in short rib if it is on sale. Trim off fat and sear one side.

    Goes into crock pot with veggies and other seasonings and liquid on High until hot (anywhere past 150 degrees) and then switch to Warm, leave overnight.

    In the morning put it in the fridge. Once cooled, remove solidified fat.

    If the meat was cut into cubes, usually done at this point. If they were larger pieces of bone in short-rib, or meat is not yet tender, repeat the High until hot, then Warm overnight. Veggies never get mushy because of the low temp.

    1 Reply
    1. Are you talking beef or pork or lamb?

      2 Replies
      1. re: c oliver

        most often beef, but open to your suggestions c.o.

        1. re: KaimukiMan

          Hey K! I use pork so much more than beef. For pork I use shoulder and for beef I use chuck. For lamb I use whatever I can get my hands on that has some decent amount of fat. And I've never bought those little "packs" cause they seem so expensive. BFN, C

      2. Brisket or shank (depending on whether I'm in a "tendon mood")

        Whole piece.

        Cut up myself.

        1. Pre-cut and I almost always buy veal. Ain't cheap, but that's what I like.
          Plus, I don't need to cook it too long because it's tender to begin with.

          1. I buy beef shanks for stew - it takes a long time to cook, but is tasty, cheap, and has a gorgeous texture when done. It's ideally suited to the crock pot, as it takes 2 hours on the stove to cook.

            For pork I tend to use pork shoulder, with the fat well trimmed off, as it also goes well with long cooking.