beef stew meat.

Raw beef stew meat typically lasts 3 to 5 days in the refrigerator if kept at or below 40°F (4°C).

Yes, it freezes very well. For best quality, use within 6 to 12 months, though it remains safe indefinitely if kept frozen.

Chuck roast is widely considered the best cut because it has the right balance of fat and connective tissue that becomes tender during slow cooking.

While not strictly necessary for safety, browning (the Maillard reaction) adds significant depth of flavor and color to the final dish.

The key is time and moisture. Stew meat contains collagen that only breaks down into gelatin after being cooked at a low temperature for several hours.

Lamb shoulder or venison are excellent meat substitutes. For a vegetarian option, use large chunks of portobello mushrooms or seitan.

No, washing meat is not recommended as it can spread bacteria around your kitchen. Cooking to the proper internal temperature kills any bacteria.

It is a nutrient-dense source of protein, iron, and B vitamins, though it can be high in saturated fat depending on the specific cut used.

Common dishes include classic Beef Stew, Beef Bourguignon, Hungarian Goulash, and various types of beef curry.

Signs of spoilage include a sour or ammonia-like smell, a slimy texture, or a distinct grey or greenish color change.