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A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish. There are many different versions of beef stew made in various countries from the ingredients that are readily available. The cut of meat most often chosen for making Beef Stew is chuck, which comes from meat extending from the foreleg to the shoulder of a steer. The chuck is a good piece of meat to cook slowly in moisture, breaking down the connective tissues into a tender piece of meat that is rich in flavor. Since the chuck extends from the upper foreleg to the shoulder there are a few different options that can be considered for the cuts of chucks. The top blade, blade, flat iron, shoulder, 7 bone roast, or chuck short ribs all provide good chuck meat for making Beef Stew.
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USDA Nutrition Facts |
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| Serving Size 1 serving |
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| Calories 95 |
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| Protein 4g |
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| Total Fat 5g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 174mg |
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| Sodium 408mg |
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| Cholesterol 16mg |
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| Serving Size 1 cup |
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| Calories 94 |
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| Protein 4g |
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| Total Fat 5g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 168mg |
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| Sodium 417mg |
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| Cholesterol 16mg |
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| Serving Size 1 oz |
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| Calories 51 |
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| Protein 5g |
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| Total Fat 1g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 1g |
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| Sugars 1g |
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| Potassium 142mg |
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| Sodium 345mg |
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| Cholesterol 13mg |
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Beef Stew term - Related Content |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
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| Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup. Most often Beef Barley Soup ... |
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| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
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| Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb ... |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
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| A simple stew easily made as a warm meal for cool days and frosty evenings. |
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| Bottom round, a lean, economical cut of beef, makes a fine stew when cooked at low heat. Carrots, onions and potatoes are traditional stew vegetables, but add others as you wish. |
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| A great beefy flavored dish that makes its own gravy while it is cooking. |
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| A quick and easy meal to prepare when time is limited. |
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| A tradional St. Patrick's day recipe that is a tasty medley and offers the flavors of the Irish. |
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