Beef, chuck for stew, separable lean and fat, choice, raw
Whole food · Beef Products
Photo: Wikipedia
Beef chuck for stew is a robust, marbled cut from the shoulder, prized for its deep beefy flavor and ability to transform into melt-in-your-mouth tenderness after a long, slow braise. Nutritionally, it's a protein powerhouse with minimal carbs, making it a staple for hearty, satisfying meals. Its rich texture and savory notes are the foundation of countless comfort foods worldwide.
Calorie split: 66% protein · 0% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled depth of flavor and the way it becomes incredibly tender and succulent when slow-cooked, making it the heart of comforting stews and braises. It's a versatile cut that forms the base of beloved dishes across many cultures, from American pot roast to French beef bourguignon.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high saturated fat content, which can be a concern for heart health if consumed excessively. To mitigate this, trim visible fat before cooking and balance the meal with plenty of fiber-rich vegetables like carrots, potatoes, and leafy greens. Also, be mindful of sodium if using pre-made broths or seasonings; opt for low-sodium versions and flavor with herbs and spices.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and satiety.
- Very low in carbohydrates and sugars, suitable for low-carb diets.
- Provides essential minerals like iron and zinc for energy and immune function.
- Contains B vitamins, particularly B12, crucial for nerve function and red blood cell formation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'chuck' refers to the shoulder of the cow, a hard-working muscle group that develops rich flavor and connective tissue, which is why it's perfect for slow cooking—it literally melts into the sauce, creating a thick, luxurious gravy.
Full nutrition (USDA data · scales with serving)
| Water | 72.3 g |
| Energy | 130 kcal |
| Energy | 545 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 4.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.12 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 217 mg |
| Potassium, K | 373 mg |
| Sodium, Na | 79.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 23.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 69.1 mg |
| Betaine | 24.4 mg |
| Vitamin B-12 | 2.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.06 g |
| SFA 18:0 | 0.71 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.17 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 2.3 g |
| MUFA 18:1 c | 2.0 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.18 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:2 n-6 c,c | 0.24 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.25 g |
| Fatty acids, total trans-monoenoic | 0.25 g |
| TFA 18:1 t | 0.25 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.25 g |
| Threonine | 0.98 g |
| Isoleucine | 0.95 g |
| Leucine | 1.8 g |
| Lysine | 1.9 g |
| Methionine | 0.63 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.77 g |
| Valine | 1.0 g |
| Arginine | 1.5 g |
| Histidine | 0.71 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.5 g |
| Glycine | 0.96 g |
| Proline | 0.89 g |
| Serine | 0.85 g |
| Hydroxyproline | 0.11 g |
FAQ
What is the best way to cook beef chuck for stew?
The best method is slow cooking, either braising in a Dutch oven or using a slow cooker or Instant Pot. This breaks down the tough connective tissue, resulting in tender, flavorful meat.
How long should I cook beef chuck for stew?
For stovetop braising, it typically takes 2-3 hours. In a slow cooker, it can take 6-8 hours on low. The key is cooking until the meat is fork-tender and easily shreds.
Is beef chuck for stew the same as stew meat?
Yes, 'beef chuck for stew' is the specific cut used to make what is commonly sold as pre-cut 'stew meat' in stores. It's chosen for its ideal balance of fat and connective tissue.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 67% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.