Making a huge pot of brunswick stew and recipe calls for 15 pounds of stew beef. Meat to be cooked and shredded then added to the pot of stew with vegetables, etc.. I am thinking I will buy chuck roast to cook. Will this be the best way to go?
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Best beef for stew beef
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Chuck is pretty pricey right now. 15 pounds? Chuck was on "sale" at $5.99/lb this week at my local grocery. Expensive stew. But having said that, I don’t have a better suggestion. That’s the right cut for the best result.
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Smoke several chuckies'd be my answer, as well... Silver Select on sale here, this week, @4.99/lb.
Expensive? Well. $1 more than a year ago, yes...only yerself can decide what's affordable / doable, given yer situation, an needs. Top round? Bottom round? Manager's Special, have ya checked there? It's All gonna be good, Brother...
I regularly see 'Stew Meat' advertised at $4.99-$6.99 / lb, unk origin, so, to me, knowin th consistent flavour of th chuck, @$4,99, that'd be my choice
An, it's all gonna be YOU!
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Chuck might be $5-7/lb but... there's not a lot of good options. top and bottom round are too lean. Brisket might work but it's not a lot cheaper than chuck here.
Thing is, you want something with marbling to add that unctuous mouthfeel and really there aren't many cuts that give you beefy flavor and a reasonable amount of fat. Short ribs etc are $$. Super lean cuts are going to toughen up. So, for me at least, it's chuck.
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Chuck makes wonderful stew. Round, is a bit touchy, as it goes from tender to dissolving in pretty short order: but works OK. As IowaGirl pointed out, arm roast is also good, if available in your area. Flap, lifter meat, etc., are all good too. Just get the gnarliest, most gristly piece of meat you can. Yes, you must cook it longer, but the result is superior. Oh, yeah, brisket works real well too, and don't you dare trim off the fat. Trust me on this, as, yes you'll have to skim fat, but the flavor is so darn good. Save the fat. If you chill overnight, the fat you skim can me melted and strained, then chilled for other uses. If you decide to smoke the meat first, smoke it harder than the hubs of hell. Like jerky. This will remove the water and intensify the beef flavor. The smoke and rub flavors are just along for the ride, so to speak.
If I can be of further assistance, feel free to hit me up.
From a frosty Houston, Alaska
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