Hearty beef stews and chilis can make a satisfying stick-to-your-ribs Sunday dinner, or, thanks to the slow-cooker, an easy and filling weeknight meal. However, pre-packaged stew meat often falls short, with unknown and varying cuts of beef in inconsistent sizing. In the Test Kitchen, we prefer to cut our own stew meat from the shoulder of the animal. In this video, Bridget Lancaster demonstrates how to cut your own stew meat for a better beef stew.
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