can i use chuck roast for beef stew

What Kind of Meat For Beef Stew? For beef stew, there is no better cut of meat than chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender flavor. Chuck roast is a tougher cut of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking making the best beef stew!

Ultimate Slow Cooker Beef Stew made with chuck roast, Yukon potatoes and carrots for a rich beef stew that is perfect for the cold weather.

Like our Classic Beef Stew this slow cooker version is an easy, comfort food Soup Recipe you can make any day of the week.

Slow cooker meals are so popular and with good reason. There is less time with school and holidays and the weather is so cold everyone wants food that is hearty and comforting. This Ultimate Slow Cooker Beef Stew is the best of all worlds.

Serving suggestion? Just like Slow Cooker Vegetable Beef Soup, you can enjoy this meal with Crusty French Bread Rolls or Garlic Bread and a side salad (a nice lemon/olive oil dressing would be great to cut through all the hearty flavors here). The Beef Stew is great for bread dipping.

How To Make Beef Stew with Carrots & Potatoes

Begin by removing any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don’t overdo it with the trimming, as the fat helps make the beef tender.

Next, season the meat generously with salt and pepper.

Heat a bit of oil in a Dutch oven or large pot and brown the meat in batches.

This step is a bit time-consuming but browning the meat adds depth and dimension to the stew. (Note: it’s important not to crowd the pan — if you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.

Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.

Add the beef back into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the wine, broth, water, thyme, bay leaves, and sugar.

Bring to a boil, then cover and braise in the oven for 2 hours.

After 2 hours, add the carrots and potatoes.

Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it’s soul-satisfying comfort food for a cold night.

Did you make this recipe?

Id love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

what you’ll need to make beef stew with carrots & potatoes

The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).

For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.

What Kind of Meat For Beef Stew? For beef stew, there is no better cut of meat than chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender flavor. Chuck roast is a tougher cut of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking making the best beef stew!

FAQ

Can you overcook chuck roast in stew?

Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you’re actually making, but the sweet spot is about 2–3 hours.

Is beef chuck stew meat the same as beef round stew meat?

Because the chuck releases more gelatin as it cooks, it tastes moister than the round, making it our favorite, most economical cut for stew meat. If you can’t find a chuck roast, it might also be labeled as a chuck-eye roast or a chuck shoulder.

Is rump roast or chuck roast better for stew?

Flavor and Tenderness: Chuck roast is known for its rich, beefy flavor and marbling, which makes it very flavorful. It contains more connective tissue, which gives it a good amount of tenderness when slow-cooked. This cut is often used for pot roasts and stews.

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