Stewing beef or braising steak is beef cut into cubes or portions from muscles that benefit from long, moist cooking. Common source cuts include chuck, shoulder, shank, brisket and selected parts of the round. These cuts contain connective tissue that softens during slow cooking, helping produce tender meat and a rich sauce.
Cut the meat into even portions so they cook at a similar rate. Pat dry and brown in batches to develop flavour, then add aromatics and liquid. Simmer gently or braise in a covered pan until the connective tissue softens and the meat becomes tender. Vigorous boiling can toughen the meat and break it apart.
Example: use chuck or shoulder for beef bourguignon, or braise shank pieces with root vegetables and stock for a rich stew.
French cuts commonly used for braising include paleron, macreuse, joue de bœuf and gîte, although exact equivalents depend on the butchery system. Bœuf à braiser is a general description for beef intended for braising.
Chef’s tip: ask the supplier to identify the actual muscle in a case of stewing beef. A mixed case can contain pieces with different cooking times and yields, which affects consistency and cost.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
