Beef stew meat selection and grocery recommendations

Selecting the correct cuts of beef is essential for creating tender beef stew. Stew meat is an umbrella term for leaner cuts from areas of the cattle that perform significant physical work, such as the shoulders and hind legs. These areas contain high amounts of collagen, which can become chewy if cooked improperly but melts into a tender texture when simmered correctly in broth.

Commonly used cuts for stew include chuck, bone-in short ribs, cross-cut shanks, top or bottom round, brisket, and oxtail. While pre-packaged stew meat is a convenient option, the quality of the meat depends on the specific cuts included. Sam's Club is noted for offering USDA choice angus beef chuck in pre-packaged cubes, providing a balance of fat marbling and collagen suitable for stewing.