What are the best cuts of beef for stewing?
Chuck roast, brisket, and short ribs are ideal for stewing. They become tender and flavorful after long, slow cooking.
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Chuck roast, brisket, and short ribs are ideal for stewing. They become tender and flavorful after long, slow cooking.
Use a meat thermometer: 145F for medium-rare, 160F for medium, and 170F for well-done.