Bone-in vs boneless for stew meat: boneless is way easier (and I was stubborn about it)

I used to swear by bone-in chuck for my stews. Figured the bone adds flavor, right? Then last month I tested both side by side for a batch of 8 pounds of meat. The boneless version came out just as good after I browned it hard and used my own stock instead. Plus I saved like 20 minutes per pound not having to fish bones out later. Has anyone else switched teams on this?

2 comments

2 Comments

dylan_bell11d ago

You nailed it about the bone not really adding much flavor if you brown the meat hard enough. I had the same stubborn epiphany a while back and now I'm all about boneless chuck cut into big chunks.

derek_schmidt610d ago

Yeah but @dylan_bell who really cares that much about bone vs no bone.