Beef for stew

Stewing veal is a type of beef specially selected and cut into pieces ideal for preparations requiring slow and prolonged cooking, such as stews, casseroles, and broths. This meat usually comes from young animals, which gives it a tender texture and a delicate flavor, perfect for absorbing the seasonings and flavors of the herbs and spices used in the recipe.

The term veal is predominantly used in Spain and some Spanish-speaking countries to refer to young bovine meat, while in many regions of Latin America, this same meat may be known as young beef, stewing beef, yearling beef, or simply beef for stewing. These cuts usually come from parts of the animal with more connective tissue and fiber, such as the flank, chuck, or blade, which are ideal for slow cooking.

In terms of its properties, stewing veal is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins like B12, essential for energy production and the proper functioning of the nervous system. Furthermore, its fat content can vary depending on the cut but is generally moderate, allowing for nutritious and flavorful dishes.

Using stewing veal in your recipes guarantees consistent dishes, full of flavor, and with a texture that melts in your mouth after proper cooking.