Beef, chuck for stew, separable lean and fat, all grades, raw

Chuck cut for stew is taken from the shoulder area of the cow, a well-exercised muscle that is naturally tougher than cuts like tenderloin but becomes tender and richly flavored with slow, moist cooking. It is the standard choice for beef stew, pot roast, and braises, where cubes are seared first for color and then simmered for a couple of hours in liquid with vegetables until the connective tissue breaks down into a silky texture. The marbling running through chuck also means it holds up well to long cooking without drying out, unlike leaner cuts that can turn stringy under the same treatment.

When shopping, look for cubes with a bit of visible fat and connective tissue still present, since that is what melts and enriches the stew during cooking. Raw chuck keeps for a few days refrigerated or several months frozen, well-wrapped to prevent freezer burn. At 128 calories and 21.8 grams of protein per 113 g serving, it is a substantial protein source to build a stew or braise around, with sodium naturally low at 80 milligrams before any seasoning is added, and it also supplies about 12 percent of the daily value for iron.