Take the 2-minute tour ×  What cut of beef should I use for a
beef stew? I heard that you want a little bit of fat in the
meat, but what part the animal is best to use?  share|improve
this question What are you going for with your stew? Do you want
something slow-cooked and falling apart? Or something more
quickly cooked, with chunks of beef that stay together and give
you something to chew on? –  Jefromi Jan 21 '12 at 1:23 I ended
up getting 1.75 lbs of some cut about 5 inches in diameter. It
was wrapped in butcher's twine and had spikes of some hard fat
tied to it. I used about a cup and a half of a young bordeaux
that had some bite to it. I imagine that it will taste like crap
unless I take my sweet time with it –  It Grunt Jan 21 '12 at
3:39 hmm interesting, but you don't know the cut? –  rfusca Jan
21 '12 at 3:48 add comment  2 Answers  Assuming a long, cooked
stew. I cut up a well marbled chuck steak usually and chuck is
what I'd recommend. You want enough fat that as the stew cooks
long, the fat will r