Learn to Cook: How to Cut Stew Meat
Hearty beef stews and chilis can make a satisfying stick-to-your-ribs Sunday dinner, or, thanks to the slow-cooker, an easy and filling weeknight meal. However, pre-packaged stew meat often falls short, with unknown and varying cuts of beef in inconsistent sizing. In the Test Kitchen, we prefer to cut our own stew meat from the shoulder of the animal. In this video, Bridget Lancaster demonstrates how to cut your own stew meat for a better beef stew.
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Bring on Stew season!
There is no audio??? – March 9 – 2021
Excellent video! Thanks for the tips!
Wish I had watched this before I made that last stew. I left too much of the hard fat on and had some really chewy fatty bits. I also with i could find chuck for $1.99 a lb. lol
Now this channel used to have the best recipe instructions. Now that you have started online cooking classes all the good recipes have been taken off your channel. UNFOLLOW FROM ME
This must be very old if she finds beef roast for 1.99 a pound, haven't seen that in a few years
Good tips at the start, but skips thru the process of cutting it up, which is what I was looking for.
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Tip. Cut the excess fat into small cubes and brown that first then remove from pan and add meat.
Xelbiuj – Yes, it works fine and I've used it before. But if you can get a roast on sale why would you not cut your own stew/soup meat? You know what you have and know that all the meat texture and tenderness will be the same! The cooking rate isn't the problem to me, but the texture and tenderness sure is. It makes no sense to just settle for whatever cuts the store lumps in the "stew meat" package.
Prepackaged stew meat is fine (get it when it's cheap)
You should be cooking it until it's fork tender anyways. "Cook the same rate" is bull s.
Thanks!!
Another expert demo with helpful advice.
Thanks Bridget!
brisket?