Slow cooking guide
The best cuts of beef for stew are collagen-rich slow-cooking cuts such as chuck, shin, gravy beef, oyster blade, short rib and diced braising beef. These cuts come from hard-working muscles, so they need time, moisture and gentle heat. Cook them slowly and the connective tissue melts into gelatin, giving you tender beef and a rich, full-bodied sauce.
Butcher's short answer: choose diced beef or chuck for classic stew, beef shin for a richer gelatinous sauce, and Wagyu diced beef when you want a more premium slow-cooked result.
Best Beef Cuts for Stew
Top choices
- Chuck steak: the classic stew cut with good marbling and connective tissue.
- Beef shin: collagen-rich and ideal for a deep, glossy sauce.
- Diced braising beef: convenient, reliable and ready for the pot.
- Oyster blade: full flavoured and excellent when cooked low and slow.
- Short ribs: richer and more indulgent, especially for weekend stews.
- Wagyu diced beef: a premium option with extra marbling and depth.
What to avoid
- Avoid very lean, tender steak cuts for long stews.
- Do not use eye fillet, sirloin or rump if the stew will simmer for hours.
- Do not rush the cooking time. Tenderness comes from time and moisture.
- Do not overcrowd the pan when browning. Sear in batches for better flavour.
Shop the best cuts for beef stew
Slow cookingPremium beef, expertly butchered and packed for cold-chain delivery. Choose the right slow-cooking cut and let time do the work.
Why Collagen Is the Key to a Good Beef Stew
A good beef stew needs more than tenderness. It needs a cut with enough connective tissue to break down during a long, gentle cook. That connective tissue contains collagen, which starts firm and tough, then slowly melts into gelatin when cooked with time, liquid and low heat.
This is why hard-working cuts often make the best stew. They may feel tougher when raw, but they become tender, moist and full of flavour after a long simmer. The gelatin also enriches the sauce, giving it body and a glossy finish.
Better body in the sauce and a more satisfying slow-cooked texture.
Very tender cuts can dry out or turn firm when simmered for too long.
Two to three hours gives the connective tissue time to soften properly.
Brown the beef first so the caramelised bits build a deeper stew base.
Go for Chuck for a Classic Beef Stew
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. It comes from the forequarter of the animal, including parts of the neck, shoulder blade and upper arm.
Chuck is popular because it is easy to find, affordable and well suited to long cooking. It has high levels of connective tissue, good flavour, moderate marbling and relatively low external fat. As it cooks, the collagen softens and gives the stew its rich, comforting texture.
Other Beef Cuts Worth Trying
Excellent for a rich, gelatinous stew. Try it when you want a sauce with real body and depth.
Angus Shin Shank Thor's Hammer makes a dramatic centrepiece stew for slow cooking.
Wagyu diced beef brings extra marbling and a richer eating experience.
Short ribs add richness, bone-in flavour and a more generous weekend-style stew.
What Customers Say About Our Beef
“The meat quality is incredible, fresh, flavourful and clearly premium. Easy ordering and fast chilled delivery.”
John Y.Peter Augustus customer“Best quality beef and love the diverse range of product. So happy to be able to get it delivered.”
Arabella S.Sydney customer“Excellent quality butcher's pack which I get for my family of 4. The subscription options are very accommodating.”
ReginaBrisbane customerHow to Cook Beef Stew Properly
Once you have chosen the right cut, technique matters. Browning the beef first builds the flavour base, while long, gentle simmering gives the collagen enough time to soften.
Pat the beef dry, season it well, then sear in batches. Do not overcrowd the pan or the beef will steam instead of caramelising.
Cook onion, carrot, celery, garlic or aromatics in the same pan so they pick up the browned bits from the beef.
Use stock, broth, wine or a combination. A quality beef broth gives the stew a deeper base.
Cook gently for two to three hours. Check at the two-hour mark, then continue until the beef is tender.
If using potatoes, carrots or softer vegetables, add them toward the end so they do not become mushy.
Skim excess fat before serving, or chill the stew and remove the firmed fat from the top before reheating.
Butcher Tips for Better Beef Stew
Browning adds depth and gives the final stew a more savoury flavour.
Do not clean the pan after browning. Those browned bits help build the sauce.
A slow simmer is better than a hard boil. Harsh boiling can tighten the meat.
Use the recipe time as a guide, but let tenderness decide when the stew is done.
Beef Stew FAQs
Chuck is the most reliable all-round choice for beef stew because it has flavour, connective tissue and enough marbling to stay moist. Beef shin is excellent if you want a richer, more gelatinous sauce.
You can, but very tender steak cuts are not ideal for long simmering. Eye fillet, sirloin and rump are better cooked quickly, while chuck, shin and diced braising beef are better for stew.
Beef stew is often tough when it has not cooked long enough, or when the heat is too high. Keep it at a gentle simmer and continue cooking until the beef breaks apart easily.
Most beef stew needs two to three hours of gentle cooking. Check at the two-hour mark, then continue until the beef is tender and the sauce has developed body.
Yes. Beef stew is often better the next day because the flavours have more time to settle. Chill it safely, remove any firmed fat from the top if desired, then reheat gently.
Explore slow-cooking beef: browse our premium beef cuts, choose a rich beef broth for your base, and order with confidence via cold chain delivery.