Soaking in succulence with Alberta beef stews

Stews are a hearty way to get a nutritious meal. At the grocery store, you will find meat pre-cut into stew cubes, or you can buy your own cut and make cubes at home. Stew meat usually comes from the tough and low-fat muscle areas such as the primal chuck cut (the shoulder), the brisket cut, or the shank cut. These cuts tend to have a lot of connective tissue that break down during stewing and release an array of delicious flavours.


Flavour Profile of Grilling Steaks

There’s nothing more flavourful than a good stew, and using high quality Alberta Beef can make it even better. The meat cuts used in stews are a succulent candidate for ‘low and slow’ cooking methods, resulting in a rich medley of tremendous taste and tender textures.

Cooking up a Stew Storm

Purchase cubes of meat designated for stewing on the label, or purchase a chuck, brisket or shank cut. If you are cutting it yourself, you can take off some fat but remember that when this breaks down in the stew it adds the savoury taste that stew is famous for.

Use a liquid like beef stock or beer and mix it with tomato paste, add a few bay leaves and rosemary and then drop in tasty vegetables like Yukon Gold potatoes, baby carrots, pearl onions, garlic cloves, button mushrooms, yellow pepper, shallots or corn, and summer sweet peas. If you don’t happen to have any of those, a bag of frozen mixed vegetables will do the trick. Cook in a slow-cooker or pot on a very low setting for ten to 12 hours (or a higher temperature for about five or six hours). Add in a bit of flour if you want to thicken the stew.

For more cooking ideas, check out our Recipes page.

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