Beef stew has a rich multicultural history dating back to the 14th century, primarily shaped by French culinary practices. In modern cooking, selecting the right beef cuts is essential for a satisfying stew. Chef Jesse Moore emphasizes avoiding premium cuts like ribeye tenderloin, as they lose flavor in long cooking. Leaner, economical cuts should also be avoided since they may not break down enough, leading to tough meat. Instead, using cuts like well-marbled beef chuck is recommended for achieving the best flavor and texture in stews.
"Avoid the premium cuts such as ribeye tenderloin. Those types of cuts are wasted in the long cooking times."
"Cheaper cuts of meat tend to be leaner, which means there isn't as much fat to break down and tenderize the meat during the stewing process."
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