What cut of meat should I use for "lean stewing beef"?

Beef sold for stew (that is, trimmed and cut into bite-size cubes) is generally chuck or round—tough cuts that become tender and flavorful when slowly simmered in liquid. Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew. (Avoid beef top round, which is justtoo lean to braise).

Recipe: Classic Beef Stew

Marge Perry

May 2011