Crock Pot cooks. When you make beef stew what cut(s) do you use? Do you marinade first?

[ohiosmith]

Thanks!

[Denninmi]

1. Personally, I use chuck for this.

I would say in crock pot cooking, because its long and slow, a marinade to tenderize isn't necessary, but if you want to enhance the flavor, you could. Honestly, the whole process is like a marinade, so I think it's kind of redundant -- I would just drop the flavoring agent in with the meat itself and allow it to cook in it.

[ohiosmith]

2. Thanks Denninmi.

[Amerigo Vespucci]

3. Chuck, no marinade, but...

...sometimes coating the meat with flour and browning before placing it in the crock pot creates a "crust" on the outside that keeps the meat tender on the inside.

:toast:

[ohiosmith]

5. Thank you Amerigo.

[Kali]

7. yes for browning and the flour, but that isn't what makes it tender

those two things will add body and flavor, but it is the long cooking that tenderized the meat

you can brown with or without flour, both are good - the flour helps thicken the final product

[ohiosmith]

8. Cool!

[Kali]

4. whatever is on sale

some cuts do taste better than others and a bone in cut will ALWAYS make better flavor, but for stew where everything is melded together, cheap is what I go for. (and honestly the cheap cuts tend to be the more flavorful, just not the most tender)

no need to marinade long cooking items as it is the slow, low temp that tenderizes and blends the flavors

[ohiosmith]

6. Thanks Kali.

[backwoodsbob]

9. may sound wierd but

London broil works well in a crock pot stew..cut small

[SoCalDem]

11. London Broil is our staple around here

I filet & pound it for chicken fried steaks
I cube it for stew/stroganoff/beef & noodles
I julienne it for mock stirfry dishes
I have the butcher grind it for ground round ( a real bargain when it's $1.59 a pound)
I grill it outside w barbeque sauce & slice it paper-thin with my meat slicer
I cut it into large hunks for swiss steak
I "hunk" it & pick it apart for french dip sandwiches
and then sometimes I cook it as london broil
I have also just cooked it like a roast

I use a pressure cooker instead of crock pot

[ohiosmith]

13. Thanks BWB.

[guitar man]

10. Chuck roast

Usually dont marinade, I'll just season it and put it in whole and as it cooks down and I'm adding stuff I'll tear it apart with a fork and mix it all up :P

[trof]

12. Try dredging in pecan meal.

If you can't find it, just roast some pecan halves or pieces (cheaper) and make meal in a food processor.
Great on chicken and pork too.

[ohiosmith]

14. That sounds yummy.

[quakerboy]

15. Amateur level

Whatever is cheapest, usually london broil. and no.