Stewing beef

Beef stew meat is a cut of beef specially selected for preparations that require slow and prolonged cooking, such as stews, casseroles, and ragouts. It generally comes from parts of the animal with a higher connective tissue content and some fat, which allows it to tenderize and acquire a soft and juicy texture during cooking, in addition to releasing intense flavors that enrich any dish.

This type of meat is very popular in the traditional cuisine of various Spanish-speaking countries, and its use dates back to ancestral culinary techniques, where stewing was a way to make use of less prime cuts by transforming them into hearty and comforting dishes.

Properties: Stew meat is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, which are essential for a balanced and nutritious diet. Due to its moderate fat content, it provides energy and helps maintain juiciness during the long cooking process.

In different regions of Latin America, this ingredient may have different names, among which are: beef for stewing, beef for boiling, secondary cut beef, chuck steak, or simply stew meat.

Ideal for preparing delicious traditional stews like beef and potato stew, creole stew, or beef tripe stew, stew meat is a basic ingredient that adds flavor, texture, and nutritional value to your recipes.