Whats the best KIND of meat to use in a slow-cooked beef stew?

Answer 1

I get cheap chuck roast when it is on sale and it has some fat on it (gives it a lot of flavor and is usually alot more tender )..cube it and cut away some of the fat..I add a large can of crushed tomatoes, a medium can of cubed tomatoes, a large onion cut up, several potatoes peeled and cubed, salt and pepper..cook all day on low..at the end at a box of mixed vegetables and re-taste for seasoning (I also add a little sugar at the end for taste, the tomatoes are a Little acid and this enhances the flavor) salt, pepper and anything else you like..some folks add carrots and if so at with the potatoes..Beef stew like meatloaf can be make 50 different ways..and always tastes good the next day...

Answer 2

Beef chuck, which is near the shoulder and has a lot of collagen and some fat, both of which will add flavor. That's your BEST choice.

Round (near the butt) doesn't have enough of either of these. Same with London Broil.

Stew meat is usually made from leftovers of different cuts, which all need different cooking times---if you want the BEST, you want to buy one piece and cut it up yourself.

Buying sirloin for stew is a waste of money.

Answer 3

Hi, I just made some chili today with my slow cooker so I hope I can help you. If you pre-cook your meat you can add more flavours to it and your meat will hold on to the flavours better and it would taste a lot better. By frying the meat before hand (with garlic, chili pepper etc.) you can bring out the flavour in the meat. Then you put your meat in the slow cooker along with the other ingredients (depending on what you're cooking) and it is okay to cook your meat before hand but remember to put your cooked meat in the fridge. Because bacteria grows most rapidly in room temperature whereas in the fridge. You can decided whether you want to cook it on high, low or auto (also depending on what you're making) if you cook it on low and let it cook for 4 hours or so it can really help bring out the taste of your dish. I hope this helped :) Good Luck!

Answer 4

You don't need to buy a best kind of meat because the slow cooker makes all meat tender. So I would just buy what is on sale. I slow cook the meat in vegetable, chicken, or beef broth for more flavor. Happy crockery cookery.

Answer 5

The cheapest cut you can buy (chuck steak?) . The slow cooking breaks down the tough meat. Don't waist your money on good cuts. In stew they all end up tasking the same.

Answer 6

I use London Broil... I have a very slow cooked beef stew also that is Bang'in and use only London Broil (of course, cut up into bite size pieces.)

Answer 7

Beef.

Answer 8

Beef.

Answer 9

I use a blade roast, as there is a lot of flavor in a bone cut piece of meat. Also a fair amount of fat.

Answer 10

Chuck roast. You need beef that has a little fat in it for flavor. Round is too dry.