I want to make the best beef stew ever! What cut of beef should I use?

there is nothing wrong with using everyday stew meat from the store, buy the package and cut it to the size you like and fry it up. if you used a ribeye or t-bone you would just be wasting a steak. the technique of the stew is to take a tough piece of meat and make it tender. the reason a ribeye is expensive is because it has good marbelling and will come out tender on the grill making an awesome steak, which for obvious reasons people love, but it has less flavor than chuck or inside round. tough meat actually has more flavor than tender meat, so things like searing the meat will add awesomeness to your stew, use wine to deglaze the pan after you sear it for more flavor. the longer you cook it the more tender the meat will be and the more amazing flavor you will have concentrated into an amazing stew.

check out julia childs beef bourignon recipe (google it). the onions that she makes for that are amazing. unbelievably good! add those into your stew to knock it out of this world. I couldnt find smalll onions when i made it so I used shallots which turned out amazing. you could even used roasted veggies for more intense flavor. don't wast good meat though. it goes against the whole point of stewing the meat

It is important to fry the beef first - this goes for any other meat in stew too. This is often referred to as "sealing" the meat (the idea is to seal the flavours in) but there is little evidence that this really does work. However, it does add flavour. As the meat fries (and you have to do this quickly at a high temperature and only a little at a time), some of the juices leach out into the pan and the natural sugars in the juice caremelise. It is this that lends flavour. Just think of the crust on a steak... The really important thing here is the speed - get a pan hot before you add any fat. In terms of fat you can use, go for beef dripping or even goose fat if you can (they have a great taste) - failing that, vegetable oil or olive oil will do. Don't use butter - butter will burn. Fry in small batches - if the pieces of meat are too close together, the juices will start to steam the meat and it won't fry. Set the meat aside (and don't waste any juice that comes off the meat in this time - it'll all go in the crock) and do the same with the vegetables. When you're done, don't waste what's in the pan. Some of that caremelised flavour (fond I think it's called) will still be in the pan. If you're using wine or beer in the casserole, use some of this to deglaze the hot pan - just tip it in, let it bubble and scrape any of the caremlised juices off the bottom of the pan - then pour it into the crock. If you're not using wine or beer, you can do this with the stock too. Another tip is to not cut the meat too small - it will shrink slightly in the cooking.

Well even though you said "Please don't tell me stew meat, I've been there and done that"...However

stew meat chunks of beef come from tougher parts of the cow-the shoulder, leg, and butt-which are sometimes collectively referred to as "chuck." As they simmer over low heat, they become tender and offer great flavor to the stew...If you use steak like T-bone or filet these cuts are too lean, the meat might end up tough in the stew....

If you don't use stew meat choose a chuck shoulder roast with a lot of marbling...that is what stew meat is anyway...

the meat you should really use if you can get it is shin beef or braising steak this is the best for flavor and used just for stew's its very tender t would not recommend an expensive meat like a tea bone as this is not meant to be for stewing i do hope you can get hold of one or the other as they takes a long time to cook you need to slow braise this meat with it been for a stew hope this helps you and you will really enjoy it better than any t bone in it enjoy if you can get hold of it

Get chuck steak. It has enough marbling to make for a really tasty stew.

Start a dutch oven or cast iron skillet with a little peanut oil, cut the meat into one inch cubes. Flour the meat and brown it in the oil. Add enough water to cover the meat, and simmer until your gravy starts to form. Add a bunch of carrots and onions. Cover the pot and put it in a 275 degree oven.

A couple of hours later, make some mashed potatoes, a green salad, and crack open a nice merlot or cabernet.

Save me some.

- Stuart

For the best flavor, although is requires very slow cooking , cut up an English cut pot roast, and not the round bone, get the one with the blade and ribs.

You can also use the steaks you mention, but they will not yield the flavor of a chuck roast.

The top or bottom round is also good but can be very tough.

I definitely prefer fresh vegetables more. I don't like all the acid in many fruits.

Fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant.

http://www.myrecipes.com/recipe/beef-daube-provena...

Copy and paste into your search box.

It is one simple and delicious recipe for a French Style stew.

tender beef like t-bone and filet will likely fall apart, and won't release enough gelatin to give a good stew

if you don't want to use stew meat, i usually would go with a good roast, usually called round or chuck.