Stewing meat
Popularity 216 recipes

Used in multiple popular recipes

Ingredient Information

Name

Stewing meat

Category

Carnes

Popularity

216 recipes

Status

Inactive

Description

Stewing meat is a type of meat that is specially selected and cut into medium or small pieces, ideal for preparing stews, casseroles, and other dishes that require slow and prolonged cooking. This cut can come from different parts of animals such as beef, pork, or lamb, which are known for having a texture that tenderizes when cooked slowly, allowing the meat to absorb the flavors of the ingredients it is cooked with.

Its origin is traditional in many culinary cultures, being essential in home recipes such as meat stew, meat in sauce, casserole, and ragout. In Hispanic American cuisine, stewing meat is valued for its ability to provide a tender and juicy texture to dishes that require long cooking times.

Properties: Stewing meat is rich in high-quality proteins, iron, zinc, and B vitamins, essential nutrients for a balanced diet. Due to its cut and composition, it is ideal for preparations that enhance its flavor and soften its texture through slow cooking.

Synonyms in Spanish from Hispanic America: carne de estofado, carne para estofar, carne para potaje, carne de guiso, or simply carne de segunda (when referring to less tender cuts that are perfect for stewing).

Nutritional Properties

4.5mg
zinc
70mg
sodium
10g
fat
2.6mg
iron
190
calories
20g
protein
70mg
cholesterol
0.5mg
vitamin b6
2.4mcg
vitamin b12
0g
carbohydrates

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