So I've only made beef stew a few times now and each time I bought pre- cut meat that clearly said 'stew meat'. I *know* that isn't the most economical way, but since I am pretty inexperienced in this area (I was veg for over a decade so beef stew is a late addition to my repertoire...) I wasn't sure what larger cut to buy and cube up myself.

So what do I get? What larger cuts are good for stew or BBQ beef or other slow cooked things (examples??? ) that would render them tender and delicious?

Thanks for helping a girl out! :)

OH and PS - if you care to elaborate with similar info for pork or lamb, you'll probably save me from starting another thread later! LOL

I don't really know how to tell. If it's the cheapest price per pound, that usually means it's the toughest, so that's how I know what is for the crockpot. LOL. If it says it's good for marinating or slow cooking (on the label or a sticker, lol), that means it's tough otherwise. Not very helpful. I know there are charts that show the cuts of meat and what they're best for. I'll look for some.

Best Meats for Slow Cookers - FamilyEducation.com (http://life.familyeducation.com/main-dishes/nutrition/52348.html)

chuck is a good one - lots of fat, so it is more flavorful and tender when braised

any roast is good for that - whatever is on sale and looks nice :)

round steak is my favorite. I never have figured out why it's less expensive. Love it grilled or cut up for use in the crock pot.

I asked the butcher a few years back, this same question. He told me that stew meat is usually chopped chuck roast. So, when roast goes on sale, I buy extra and ask them to chop it into stew pieces for me. They always do for free. :)

Thank you all, that is very helpful!