Stew Beef - 1lb

Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue that give moist, juicy stews.