Kathleen in VA Posted November 9, 2011 Share Posted November 9, 2011 The stew meat they sell at the grocery stores around here costs about $3.50/pound. If I buy enough for a nice dinner with my family and ds24 and ddil it will cost about $10-$12 just for the meat. I have a great recipe for beef stew which I'd like to make for Sunday dinner from time to time. It cooks in the oven while we are at church and is perfect for cold weather. But I don't want to spend that much just for the meat. Is there a specific cut of meat I can buy that is significantly cheaper that I can cut up myself to make beef stew with? Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 9, 2011 Share Posted November 9, 2011 I like a chuck roast. Great flavor and cheap. Perfect for stewing. Bill Quote Link to comment Share on other sites More sharing options...
BMW Posted November 9, 2011 Share Posted November 9, 2011 I buy an inexpensive roast and cube it up myself, then follow the directions on this youtube... and it's EXCELLENT! I want to make it practically every week... yummmmm! Quote Link to comment Share on other sites More sharing options...
Annie G Posted November 9, 2011 Share Posted November 9, 2011 Chuck roast is cheaper than $3.50 a pound where you folks live? Not here! It looks like you're feeding about 8 people, based on your post. $10- $12 for meat for 8 people isn't bad. Quote Link to comment Share on other sites More sharing options...
StephanieZ Posted November 9, 2011 Share Posted November 9, 2011 When I buy store beef, I wait for roasts to go on sale. Any roast will work great for stew, so I just would go with the cheapest cut, but chuck roasts are probably my fave. BOGO sales are usually great deals, and many stores have them regularly. Then I just get a big pile of roasts, take them to the butcher counter, ask them to cut them into stew meat for me, and go shopping while they cut them up for me. Most groceries will do this for free and are very nice about it, and will even pull more roasts out of the back for you if the cuts/sizes up front aren't sufficient. I often make 18# of beef into a stew at one time (OAMC), and before we started buying half cows (and a few times when we've been between cows, lol), I've done this many times at many groceries. They've always been very nice about it. Just can't go late at night when the butcher counter is closed. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 9, 2011 Share Posted November 9, 2011 When I make beef stew for a crowd (well, twice in my life), I bought the cheapest meat I could find (I think it was chuck), cubed it, pressure cooked it for about 20 minutes in flavorful broth, and then poured the whole mess into a stock pot I had browned onions, carrots and peas in the bottom of, and then simmered gently. The last 20 minutes I added diced taters. Everyone lapped it up. I simmered the stew with one of those muslin tea bags packed with pepper corns, parsley stems, a bay leaf, a wee bit of lemon rind or a slice of fresh ginger, and a bit of whole coriander seed. Didn't taste of lemon or ginger, but gave it a freshness. I think I learned that trick from Graham Kerr. Quote Link to comment Share on other sites More sharing options...
OLG Posted November 9, 2011 Share Posted November 9, 2011 Adding another vote for chuck. Buy the roast and cut it up. Where I live, the stewing beef is tough and just not worth the money. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted November 9, 2011 Share Posted November 9, 2011 I like a chuck roast. Great flavor and cheap. Perfect for stewing. Bill :iagree: Buy it on sale and stock up. Quote Link to comment Share on other sites More sharing options...
wapiti Posted November 9, 2011 Share Posted November 9, 2011 I buy chuck roast too, and cut it myself. I often get it at Costco. Sometimes the grocery will have "stew meat" for much less, but usually the quality is not great. Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted November 9, 2011 Author Share Posted November 9, 2011 Thanks, everyone - I just knew there had to be a cheaper alternative. Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted November 9, 2011 Share Posted November 9, 2011 I'm with those who say to buy an inexpensive roast and cut it up, but I just have to say this - $3.50 a pound for any beef that isn't ground, is a "stock up" price around here. Even ground beef at that price would mean it's on sale. Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted November 9, 2011 Share Posted November 9, 2011 I'm with those who say to buy an inexpensive roast and cut it up, but I just have to say this - $3.50 a pound for any beef that isn't ground, is a "stock up" price around here. Even ground beef at that price would mean it's on sale. This. $3.50/lb is as good as it gets IME unless you're wanting to pay upfront for a side of beef direct from a farmer. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 9, 2011 Share Posted November 9, 2011 The regular price of chuck roast here is $2.99. That is if one shops at a supermarket geared more towards an "ethnic" clientele, which here in Los Angeles means not only better quality (as these supermarkets have actual butcher-counters unlike the traditional "supers" where the meat comes in pre-packaged) and customers who know and demand "fresh" meat and produce, but it also costs less. Bill Quote Link to comment Share on other sites More sharing options...
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