00:00This past Groundhog Day, Poxatawney Phil told us we got six more weeks of winter which is
00:05perfect because that means six more weeks of warm beef stew. Few dishes can warm your heart and
00:11stomach as efficiently and deliciously, but what cut of beef will get us the best results?
00:15According to Serious Eats, the key is to seek tough cuts of beef with plenty of collagen and
00:21fat for stews, like beef chunk which comes from the lower back and upper shoulders of the cow.
00:25Chuck is easy to find, affordable, succulent, and doesn't dry out when slow cooked.
00:31Short ribs, while they aren't the most tender cut of beef, high fat content and slightly tough texture
00:36makes them a top candidate for stew. As Chef J. Rolfing says, the flavor derived from the fat
00:42is what makes short ribs great, and fat is definitely a good flavor. Going vegetarian?
00:48According to HuffPost, mushrooms and beets work really well in a stew, providing umami and depth.
00:54Adding seitan, tofu, or tempeh is also good since it takes on the flavors of anything it's cooked in.
01:00So whether you go with beef round, shins, oxtail, or veggies,
01:04make sure to closely follow any recipes you read and enjoy what's left of winter.
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