Lean stewing meat

Lean stewing meat is a cut of meat that contains little fat, ideal for preparing stews, braises, and other slow-cooked dishes. This type of meat generally comes from beef, cut into uniform pieces that facilitate even cooking and allow it to absorb the flavors of spices, vegetables, and broths during the cooking process.

The origin of lean stewing meat can vary by region, but cuts such as the shoulder, chuck, or top round are commonly used, recognized for their tender texture and suitability for prolonged cooking without losing juiciness.

Among its properties, its low-fat content stands out, making it a healthier option compared to other fattier cuts. Additionally, it is an excellent source of high-quality protein, iron, and B vitamins, essential nutrients for a balanced diet.

In the Hispanic world, this ingredient goes by different names depending on the country, for example:

• Carne para guisar (general and most commonly used term)
• Carne para estofar (stewing meat)
• Lean beef
• Beef stew meat (in some regions)
• Stewing cut

This ingredient is fundamental in traditional recipes such as beef and vegetable stew, creole stews, or the typical ragù, providing flavor, texture, and nutritional value to dishes.