Trim excess fat of beef roast. Cute beef into uniform-sized cubes about 2 inches in size. Trim off excess fat from raw meat ...

The raw beef is cut into bite-sized cubes, which are then dredged in a thin coating of flour and sometimes a ground spice like paprika or garlic powder. The coated beef cubes are then browned in ...

(Beef cubes can be wrapped in plastic wrap and chilled ... so it has a nicer texture when raw. Be sure to choose at least a prime-grade filet. Freezing the beef before cutting it chills the ...

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Technique Tip: Coat cubed beef chuck roast in a little bit of flour, which not only helps the meat to sear evenly, but also helps the stew to thicken. Swap Option: Use low-sodium beef broth to ...