Home Cooking

Beef Beef Stew

Best lean cut for tender beef stew?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 33

Best lean cut for tender beef stew?

Bambellini | Mar 26, 2009 04:05 PM

I'm making a beef stew, and I always struggle with trying to find the best cut that's both tender and lean. I really hate fatty meat, but I'm always told that the meat needs fat to become tender...
I don't mind if there's a big glob of fat that can easily be removed after cooking, or if the meat is marbled in such a way that the fat simply melts away during the cooking process. What I hate is actually biting into a mouthful of meat that has fat running through it...

The stew I'm making is called Rendang, it's an Indonesian recipe that's supposed to simmer slowly for hours in a mixture of coconut milk and spices. For this recipe the beef is cubed, cooking as a whole roast wouldn't work.

Any suggestions on the best cut to use, and how long I should cook it for? Ideally longer is better, I prefer getting something that won't toughen up from cooking too long. This is one of those recipes where it tastes better each time you reheat it.


Want to stay up to date with this post?

Recommended From Chowhound