Beef for Stews

Beef for stews needs different qualities from a quick-cooking steak. Cuts that become tender through slow, moist cooking are usually the most suitable.

This selection includes shin, osso buco, diced beef, oxtail and other Tolecarnes cuts for stews and braises.

Why some cuts improve with time

Stewing cuts often contain connective tissue that needs time to transform. Cooking them too briefly can leave them firm, while slow cooking develops a softer texture.

The goal is controlled heat and enough time rather than the highest possible temperature.

Shin, osso buco and diced beef

Shin works well in long stews and broths. Osso buco includes bone and marrow, which contribute their own character. Diced beef reduces preparation time because the meat is already portioned.

Oxtail and similar cuts also reward patience and work well with concentrated sauces.

Planning quantities

A stew normally includes sauce, vegetables and other ingredients, so the amount of meat per person may be lower than for a meal centred on an individual steak.

Cuts in this selection

• Beef shin.
• Osso buco.
• Lean diced beef or ragout.
• Oxtail.
• Beef flank ragout.
• Round for selected slow-cooked recipes.

Frequently asked questions

Which beef is best for a long stew?

Shin, osso buco and oxtail are classic slow-cooking choices.

Is diced beef already cut?

Yes. It reduces preparation before cooking.

Can tenderloin be used for stew?

It can, but it is normally an inefficient choice for this cooking method.