This is a less expensive cut of beef that contains a lot of connective tissue, making it ideal for slow-cooking dishes like stews or casseroles.

Stewing beef is typically taken from tougher cuts of meat, such as the chuck or round, and can be cooked for 2-3 hours or more to allow the meat to become tender and flavourful. This cut is often used in dishes like beef stroganoff, beef bourguignon, or beef stew.