There’s nothing quite like a nice, thick steak with a crunchy crust and a tender interior.
But what happens when you’ve got a really good cut of beef but not the time or money to spend on a steak? You make it into a stew, of course!
That brings up the question: What is the best steak cut for stew?
Luckily, this has an easy answer.
There are several different cuts you can use for stew meat including the chuck, round, and rump.
All of these are good choices depending on the type of stew you want to make.
Let’s take a closer look…
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What Steak Cut Is Best For Stew?
Chuck is a great choice for beef stews. It has plenty of marbling and connective tissue, which makes it perfect for braising or slow cooking.
Round is also a good option for stew meat.
It’s leaner than the chuck, but still has enough marbling and connective tissue to stay tender during the long cooking process.
Rump steak is the leanest of the three, but it’s also the most flavourful.
If you’re looking for a really hearty stew, then rump is a good choice.
So, what is the best steak cut for stew? It depends on your specific needs and preferences.
But whichever cut you choose, make sure to trim off any excess fat or gristle before you start cooking.
I would go with chuck/rump or round personally when making stew.
How To Cook Steak For Stew
Now that you know which cut is best to make stew, it’s time to get your hands on it and start cooking.
There are a few different ways to cook steak for stew. Each has its own advantages and disadvantages, so it’s up to you which one you use.
The first option is to cut your steak into cubes or chunks before cooking them.
This gives the meat a chance to absorb as much flavor from the sauce as possible. It also means you don’t have to cook your steak in two separate steps.
This method also has the added bonus of giving you control over the size and thickness of the chunks.
You can choose which size pieces will work best for your stew, instead of just cutting everything into small cubes by default.
But there are a few downsides to cutting your steak into pieces before cooking.
Cutting the meat means you lose any crust that might have formed during searing.
That can make it more difficult to get a nice, tasty sear on the outside of your stew once it’s finished cooking.
Also keep in mind that if you cut up your steak before cooking, then each piece will cook faster.
Since you can’t remove the smaller pieces from your pan as easily, they’ll be more likely to overcook.
The second option is to do everything in one go by cooking your steak whole and slicing it up after it’s been finished cooking. This gives you a nice crust without having to cut anything beforehand.
The downside is it’s harder to control the size and thickness of your chunks, since you’ll be dealing with a whole piece of meat that takes up most of your pan.
Any browned bits stuck to the bottom will get incorporated into the sauce, which can add concentrated flavor to your stew.
So what’s the best way to cook steak for stew? It really depends on your preferences and cooking style.
But whichever option you choose, make sure to follow these basic guidelines:
- Preheat your pan or Dutch oven over medium-high heat before adding the oil.
- Season your steak generously with salt and pepper before adding it to the pan.
- Cook the steak for 3-4 minutes per side, or until it’s browned all over.
- Reduce the heat to low and cook the steak for an additional 5-10 minutes, or until it’s cooked through.
- Slice the cooked steak into cubes or chunks and add it to your stew.
- Serve and enjoy!
Now that you know all about the best steak to use for stew, it’s time to put your knowledge to the test!
Grab a beef chuck roast, some fresh vegetables, and a few spices, and get cooking.
I promise you won’t be disappointed with the results.
Can I Use Other Steak Cuts For Stew?
The short answer is yes, you can use other steak cuts for stew.
But which ones should you choose? Let’s take a look at some of the most common options and how they stack up when it comes to making stew:
Top Round Steak – This cut has very little fat or connective tissue. It makes it one of the leanest choices you have when making stew.
Bottom Round Steak – Like top round, this cut has very little fat or connective tissue. But it’s even tougher than top-round steak.
Eye Of Round Steak – This cut has very little fat or connective tissue, so it’s similar to top round and bottom round in terms of toughness.
Sirloin Tip Steak – Although this is a leaner cut than other steak cuts for stews, it still has more fat and connective tissue than top round or eye of round.
Ribeye Steak – This is the fattiest of all the steak cuts for stew. But that also makes it one of the most flavorful.
Other Considerations
It’s important to keep in mind that stewing can be quite tough on your meat.
Most cuts of steak are leaner than cuts intended for grilling or pan-searing, which means they generally require more cooking time and lower cooking temperatures so they don’t dry out.
For the best results, check the temperature of your stew using a meat thermometer.
It should be 160 degrees Fahrenheit for stew meat before you add in any additional vegetables or potatoes.
Also, keep in mind that tougher cuts of steak can require even lower cooking temperatures and longer cooking times to get them tender enough to serve.
But don’t worry! The hardest part is waiting for your stew to cook.
Are There Other Ways To Make Stew With Steak?
Yes, you can make a stew with steak by using a different cut of meat like pork or lamb.
These cuts will require even lower cooking temperatures and longer cooking times than beef cuts do, though.
You can also make a stew with steak using pre-cooked meat.
Just add it to your stew at the end of the cooking process and let it heat through.
This is a great option if you’re short on time or if you don’t have a stovetop or oven available to you.
Conclusion
In conclusion, the best steak for stew is chuck, top round, bottom round, or any other cut of steak with very little fat and connective tissue.
When cooking your beef for stew, you should always pre-heat your pan or Dutch oven to medium-high heat before adding the oil.
Then season generously with salt and pepper before browning. Reduce the heat to low and cook the steak for an additional 5-10 minutes, or until it’s cooked through.
Slice the cooked steak into cubes and add them to your stew and enjoy!
