The best cuts of beef for stew are those with a good amount of connective tissue, which breaks down and adds richness to the stew during cooking. The most recommended cuts for beef stew include:
- Chuck : This cut is taken from the shoulder and is popular for stew due to its high toughness and medium fat content
- Bone-in short rib : It is a flavorful and tender cut that is well-suited for stewing
- Beef shank and neck : These cuts have a lot of connective tissue, making them ideal for beef stew
- Oxtail : Oxtails are known for their rich flavor and are suitable for stewing, though they require longer cooking time
These cuts are preferred for stewing due to their ability to become tender and flavorful when cooked slowly.
