really fancy a beef stew this week, but everytime I've made one in the slow cooker it's come out dry and chewy. I normally buy the stewing steak/beef from the supermarket and cook on low for 6-8 hours - am I using the wrong cut? have tried marinating, browning, not browning, but still not tender! (have no problem with lamb, curry comes out lovely!)
Am prepared to go to a butcher if it means my stew is tender enough to eat with spoon (dribble).
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Food/recipes
what is the best cut of beef for slow cooking?
46 replies
MooMinCow · 30/10/2011 22:55
OP posts:
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