Chuck Steak: The Cut That Makes the Best Stews

If you ask a butcher what to buy for a beef stew, the answer will almost always be chuck. It is not the prettiest cut in the cabinet, but give it time and it turns into something rich, tender and deeply beefy.

Where Chuck Comes From

Chuck comes from the shoulder and neck of the animal. These muscles work hard every day, so they are full of flavour and threaded with connective tissue and fat. Cook chuck quickly and that connective tissue stays tight and chewy. Cook it slowly, in liquid, and the collagen melts into gelatine. That gelatine is what gives a good stew its silky, mouth-coating sauce.

How to Prepare It

Cut chuck into large pieces, about 4 to 5cm. Small pieces dry out and fall into threads. Leave most of the fat on, as it will render into the sauce, but trim any thick, hard pieces.

Pat the meat dry and season it well with salt and pepper. Some cooks dust it in a little flour, which helps the browning and thickens the sauce later.

Brown It Properly

Browning is where most of the flavour comes from, so do not rush it. Heat a little oil in a heavy pot until it is properly hot, then add the beef in small batches with space between the pieces. Crowd the pot and the meat will steam and turn grey instead of brown. Turn each piece only when it has a deep brown crust, then lift it out and do the next batch.

The Slow Cook

Soften onions, carrots and celery in the same pot, scraping up the brown bits. Add garlic, a spoon of tomato paste, then your liquid: beef stock, red wine, or a dark stout for an Irish-style stew. Return the beef, add a bay leaf and some thyme, and bring it to a gentle simmer.

Cover and cook in the oven at 150 to 160°C for 2½ to 3 hours, or on the lowest heat on the stovetop. It is ready when a piece breaks apart easily with a spoon. If the sauce is thin, take the lid off for the last half hour.

Even Better Tomorrow

Like most braises, chuck stew improves overnight. Cool it, refrigerate it within two hours, lift off any fat that sets on top, and reheat it gently until it is piping hot. Serve with mashed potato, buttery cabbage or crusty bread.

Other Ways to Use Chuck

Chuck makes excellent mince for burgers thanks to its fat, and it is the classic cut for a beef pie filling, a ragu or a curry. It also does beautifully in the slow cooker.

For more cuts that reward patience, read our guide to winter warmers. Ask at the counter and we'll dice your chuck to the size you need.