"Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender"
28-day dry-aged (this beef does not require any further aging)
100% Alberta beef
4 x 500 grams (18 oz)
$1.69 per 100 grams (3.5 oz)
Our stewing beef is shipped frozen in MULTIVAC bags.
Searing the meat is an essential step for making a great beef stew. This is where the stew really starts to build its deep, rich, flavor.
If you try to rush and boil the beef, the muscle fibers will shrink and become tough.