60. Cuts Suitable for Stewing and Corning.--Because of the large variety of cuts obtained from a beef, numerous ways of cooking this meat have been devised. The tender cuts are, of course, the most desirable and the most expensive and they do not require the same preparation as the cheaper cuts. However, the poorer cuts, while not suitable for some purposes, make very good stews and corned beef. The cuts that are most satisfactory for stewing and coming are shown in Figs. 27 to 30. A part of the chuck that is much used for stewing and coming is shown in Fig. 27, a being the upper chuck, b the shoulder, and c the lower chuck. Fig. 28 shows a piece of the shoulder cut off just at the leg joint, Fig. 29, the neck, and Fig. 30, a piece of the plate called a flat-rib piece. Besides these pieces, the brisket, the lower part of the round, and any of the other chuck pieces that do not make good roasts are excellent for this purpose. In fact, any part that contains bone and fat, as well as lean, makes well-flavored stew.
61. Beef Stew.--Any of the pieces of beef just mentioned may be used with vegetables of various kinds to make beef stew. Also left-over pieces of a roast or a steak may be utilized with other meats in the making of this dish. If the recipe here given is carefully followed, a very appetizing as well as nutritious stew will be the result.
BEEF STEW
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Sufficient to Serve Eight
)