Chuck: This cut is the meat from the
shoulder, arm, and neck of the animal. One of the hardest-working areas of the
animal's body, the chuck contains a lot of connective tissue, and, therefore, is
not very tender.
Chuck cuts include: chuck eye roast, boneless top blade steak, arm pot roast,
boneless shoulder pot roast, cross rib pot roast, blade roast, short ribs and
stew beef. (Ground beef is also produced from chuck cuts, among others.)
All of these should be cooked in liquid for long periods of time at moderate
temperatures; that is the best way to break down the connective tissue and
tenderize the meat. The exception is chuck eye roast, which may be roasted.
Chuck cuts are relatively fatty, even when trimmed. A 3 1/2 ounce portion of
trimmed, braised Select blade roast contains 356 calories and 14 grams of fat.
1 1/2 lbs. stew beef from chuck roast
1 t. salt
1/2 t. pepper
2 T. oil
1 medium onion chopped
1 celery rib
4 carrots sliced
4 potatoes cubed
4 C. beef broth
1/2 C. corn
1/2 C. peas frozen
Brown stew beef in a dutch oven, in the oil, small batches at a time. Add onion
and cook 3 minutes. Add celery, carrots, potatoes, salt, pepper and beef broth.
Place in oven at 350°F. for 1 hour. Add peas and corn.
To thicken add 5 T. flour to 1/2 C. water. Add thickening right after peas and
corn. Stir to blend. Bake another 15 minutes.
Serves 4 - 6