The 4 Best Cuts of Beef for Flavorful and Tender Soups and Stews

Ready for stew and soup season?

Cozying up to a hearty, flavorful stew in the dead of winter...this truly is my favorite time of year. 

When choosing cuts of beef for stew, I look for a tougher cut of meat. The beauty of choosing a tougher cut of beef is found in the collagen.  The precious collagen.  

This connective tissue that’s found in the most-worked muscles of the cow shines beautifully when simmered in a hearty stew.

If you start off with an already tender cut of beef, every ounce of tenderness will seep into the liquid and leave you with hard and chewy chunks of meat.

But leaner cuts like chuck and roast have time to break down their collagen which melts into the meat, basting it in moisture and flavor. 

Its a beautiful thing.  And depending on your particular cut, you’ll walk a way with a rich, hearty stew that’s full of flavorful, tender, melt-in-your-mouth beef. Is your mouth watering like mine?

Which cuts are considered stew meat?

Packages labeled stew meat are usually chuck or round...excellent choices, but aren't the only options. Not even the best ones in my opinion. 

Short ribs, oxtails and beef shanks also create irresistible stews. Any large cuts of beef from either the front shoulder or rear end of the animal will create a beautiful stew. 

The Best Cuts of Beef for Soups and Stews

For the most flavorful and tender stews and soups, selecting the right cut of beef is essential. At Null Ridge Premium Beef, we recommend the following cuts that deliver richness, depth of flavor, and superior texture for slow cooking:

1. Oxtail.

A true delicacy for soups and stews, oxtail adds deep, beefy richness along with natural gelatin, which thickens broths and enhances texture. When simmered low and slow, it produces an incredibly tender and flavorful result, making it ideal for hearty dishes like oxtail soup and beef stew.

2. Stew Meat

Our stew meat is expertly cut from well-marbled beef, ensuring it tenderizes beautifully during slow cooking. This cut is perfect for classic beef stews, as it absorbs flavors while remaining fork-tender after simmering for hours.

3. Short Rib

Known for its rich marbling and robust beef flavor, short rib is a favorite for braising and slow-cooked soups. As it cooks, the connective tissue breaks down, creating fall-apart tenderness that enhances stews with a deep, umami-packed broth.

4. Roast (Chuck or Arm Roast)

Chuck roast and arm roast are exceptional choices for stews due to their high collagen content, which melts into the dish for a velvety texture. These cuts develop rich flavors over extended cooking times, making them perfect for classic pot roasts, beef bourguignon, and slow-simmered soups.

5. Ground Beef

For hearty soups like chili and vegetable beef soup, ground beef adds a bold beefy taste while maintaining a satisfying texture. Our dry-aged ground beef enhances the depth of flavor, making it a great addition to slow-cooked dishes.

6. Brisket