Beef for stew from Costco
Every American cooking show/website says that you should use a chuck roast for stew. In Canada, my understanding is that a blade or shoulder roast is the equivalent. America's Test Kitchen recommends that the roast be well marbled, so that the fat can render and yield a softer beef stew. But I've noticed that the ones that I had been purchasing were very tough, as in almost no marbling. They seem to work and, after cooking (about 2-3 hours), the beef is soft, but definitely not melt-in-your-mouth soft.
I went to Costco to see what they have. They have a bottom blade pot roast (see picture), but the marbling seems to be better. The price is a bit higher at about $6.80/lb, but I've paid more (and less) at stores with decent in-house butchers.
Has anyone tried this for a beef stew?
BTW, numerous websites suggest that short ribs are a very good choice, but they aren't cheap and I really want to understand how to make a solid beef stew.
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