Why Your Beef Stew Is Tough (6 Mistakes Everyone Makes)

The package that says stew meat has been advertised this fall at around seven ninety eight a pound. The whole chuck roast right next to it, about seven eighty two. You are paying roast money for somebody to spend five minutes with a knife, and for thirteen years on the late shift, that somebody was me. My daughter called me the first winter she lived on her own. Her stew had been in the pot for three hours and it still chewed like a pencil eraser. She had done six things. I know all six, because I did every one of them myself. Six things that ruin a pot of stew, counting down. Why a rolling boil wrings the beef out like a dishrag. When the vegetables really go in. The mistake that makes a stew taste grey, and the best fifteen minutes in the recipe. Why neat little cubes come out as dry nuggets. The test that beats any recipe time. And number one, what is really inside that tray, and the five minutes with a knife that replace it. If you have not seen the five cuts video, watch it next: what a butcher carried home in white paper for thirty one years instead of a ribeye. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: next time you make stew, buy a chuck roast, cut it yourself along the seams, and time how long it takes. Then tell me in the comments. I want to see if anybody beats my daughter's seven minutes. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.