+
herbrick | Dec 5, 201508:40 AM     8

For many years I used to buy and cut up pot roasts and or chuck steaks to make my own stew beef. But it would seem that these cuts are no longer desirable as they are next to impossible to find. Not sure what part of the animal is used for stew beef these days but I find it to be tender but dry. I recently cut up a bottom round roast and made a bouef bourguignon which was way better than regular stew beef.

Thought it would be interesting to find out what others think of the demise of cheaper cuts. Which cuts do you prefer for stews? Also any sources for the older fashioned cuts.

I live in Nanaimo.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Mojo Magic: The Best Cuban Pork (& Cubano Sandwiches) You'll Ever Eat
How To

Mojo Magic: The Best Cuban Pork (& Cubano Sandwiches) You'll Ever Eat

by Arturo Rojas | A great Cubano depends on great pork, and this Cuban pork recipe is just as perfect on its own as...

Liven Up Your Labor Day Veggie Tray with These Unique Dips
Recipe Round-Ups

Liven Up Your Labor Day Veggie Tray with These Unique Dips

by Jen Wheeler | There is absolutely nothing wrong with hummus, guacamole, or even a good store-bought dip (looking...

15 Make-Ahead Labor Day Recipes from Dips to Dessert
Recipe Round-Ups

15 Make-Ahead Labor Day Recipes from Dips to Dessert

by Chowhound Editors | Make-ahead Labor Day recipes ensure that you get to enjoy the party along with everyone else—and that...

15 Labor Day Party Tips to Maximize Fun & Minimize Stress
Entertaining

15 Labor Day Party Tips to Maximize Fun & Minimize Stress

by Jody Eddy | Labor Day is the holiday that brings the long hot days of summer to a close. Say farewell to the season...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.