Stew Meat

Stew meat is typically cut from tougher, well-exercised parts of beef, such as the chuck, round, or brisket. These cuts are rich in connective tissue, which breaks down during slow cooking to create a tender and flavorful result. Stew meat is typically cubed into bite-sized pieces, making it ideal for simmering in soups, stews, and braises. When cooked properly, the meat becomes succulent and absorbs the flavors of the broth and spices, creating a hearty and comforting dish.