/ck/ - Food & Cooking

[Anonymous No.19117942]

is the precut beef stew meat for beef stew okay to buy or should i buy a different type of beef and cut it myself

i've been HANKERING for a beef stew lately

[Anonymous No.19117945]

>>19117942
i'm not sure

[Anonymous No.19117948]

it's not that it's precut so much that grocery store meat sucks ass
I got cubed chuck from the farmers market
I tried making beef stew with grocery store chunks and there's little flavor and the texture is unpleasant

[Lawrence Blackwell No.19117950]

>>19117942
Do what you want we're all gonna die some day.<div class="xa23b"><span class="xa23t"></span><span class="xa23i"></span></div>

[Anonymous No.19117956]

stew meat at the grocery store is usually cut from chuck or round
which is ideal

[Anonymous No.19117957]

>>19117942
It depends on what the store has been cutting a lot of
If they were doing top and bottom rounds it'll be shit, but if they were doing sirloins it'll be great
t.worked at a butcher shop for one day, too fucking cold f that

[Anonymous No.19117963]

>>19117942
>is the precut beef stew meat for beef stew okay to buy
Depends on what you mean by "okay". It will taste fine. It is usually more expensive than buying the same meat that hasn't been pre-cut.

[Anonymous No.19118032]

>>19117956
This. The only advantage of cutting it yourself is that the cubes probably be more evenly.

[Anonymous No.19118037]

>>19118032
Also it's cheaper to buy a roast and cut it yourself. If you don't care about price you should use ribeye steaks, it would probably be the best stew meat.

[Anonymous No.19118069]

>>19117942
Go to a butcher and ask for 1 lb of chuck. Ask them to cut it into stewing chunks for you. If you find that 1 lb is too little or too much, you'll be able to ask for more or less next time. Wa la

[Anonymous No.19118072]

i dont like beef so much that i consider it over chicken mutton
does anyone else share this taste

[Anonymous No.19118121]

>>19117942
i use tri tip for stews, but you can use whatever you like, but the more tender cuts can fall to pieces in a stew. the official named cuts of beef calls "stew meat" something from the top forward area of the rib cage. denver is another good cut for stews, its nice and firm. a rangeland grazed cow would probably be the best kind of beef, they're nice and muscular, more flavorful

[Anonymous No.19118171]

>>19117942
it's all chuck. by it precut and have a more enjoyable afternoon cooking

[Anonymous No.19118242]

what is the best vessel for cooking a beef stew bros a dutch oven or cast iron pot

[Anonymous No.19118250]

>>19118242
cast iron with enamel. I just use stainless steel though. A ceramic slow cooker would do the trick too but since you want to brown the meat first I always just keep it all in the same pot rather than sully both a pot and a slow cooker

[Anonymous No.19118254]

>>19118242
It really doesn't make a difference. You can use the shittiest, thinnest steel or aluminum pot and it will come out the same.

If you want to hold the stew at temp for a period of time after it has finished cooking, then it will make a difference. Whatever retains heat better will keep it hot longer. But if you're actively heating the pot, it doesn't matter at all.

[Anonymous No.19118266]

>>19118254
enamel will clean easier. beef stew leaves heavy waterline sediments and the flour and such tends to clump and burn to the bottom sometimes too.

plus heavier materials will help eliminate those acute hot spots that cause burning and maintain even heat distribution

[Anonymous No.19118287]

>>19118266
>clump and burn
>hot spots that cause burning
Have you made stew before? It doesn't sound like you're doing it right.

A thinner-walled vessel will actually indicate burning faster than a thicker-walled vessel if you have an unreliable heat source, and come back down to proper temp faster.

[Anonymous No.19118297]

>>19117942
precut stew meat is overpriced with convenience markup, you'll save money buying a whole cut and cubing it yourself.

[Anonymous No.19118305]

>>19118297
the stew beef here is $8.50/lb while a chuck is $7.50/lb

[Anonymous No.19118306]

>>19118305
and that stew beef is both more expensive and an unknown mystery meat.

[Anonymous No.19118307]

>>19118287
I have a thermal camera, maybe I should run some exspearmints

[Anonymous No.19118311]

>>19117942
It's a waste of time and a good cut of meat to stew anything else.