For a good beef stew, you want cuts that become tender and flavorful after long, slow cooking. The best parts are tough, well-exercised muscles with plenty of connective tissue (collagen), which breaks down into gelatin and gives stew its rich texture. Some of the best cuts: Chuck (shoulder) – The most popular choice. Well-marbled, flavorful, and becomes very tender when braised. Brisket – Adds deep beefy flavor; takes a bit longer to break down, but becomes melt-in-your-mouth. Round (bottom round, top round, rump roast) – Leaner than chuck, not as rich, but works if cooked slowly. Shank (shin) – Full of connective tissue and marrow; gives amazing body to the broth. Often used in traditional European stews. Short rib (bone-in or boneless) – Rich and fatty, with incredible flavor, though more expensive. 👉 If you want the classic, balanced stew: Chuck roast is the go-to. 👉 If you want extra richness: Add some brisket or short rib into the mix.
或者不嫌麻烦的话就牛腩，在加点牛筋
牛腱，切成块儿，先倒一点儿油在锅里煸炒，然后加开水炖一个半小时就很烂了，切记一定要加开水，加凉水肉就容易老
最近买了几次来炖慢炖锅了炖，确实不错。Costco 的那种贵一点的牛肉通常是40-50刀一盒大概就几条吧，那个炖的也好吃不柴。那种切的一块一块的牛肉不好吃炖出来柴。
不一样，这边instant pot要35分钟。这边的老很多。
金钱腱，有不少均匀分布的软筋。
以上两种都属于比较好控制，随便调味料来煮，都好吃
一般情况下肉的问题大于锅的问题 一般贵一些的部位都好吃一些
Chuck (shoulder) – The most popular choice. Well-marbled, flavorful, and becomes very tender when braised. Brisket – Adds deep beefy flavor; takes a bit longer to break down, but becomes melt-in-your-mouth. Round (bottom round, top round, rump roast) – Leaner than chuck, not as rich, but works if cooked slowly. Shank (shin) – Full of connective tissue and marrow; gives amazing body to the broth. Often used in traditional European stews. Short rib (bone-in or boneless) – Rich and fatty, with incredible flavor, though more expensive.
👉 If you want the classic, balanced stew: Chuck roast is the go-to. 👉 If you want extra richness: Add some brisket or short rib into the mix.