Stewing beef (boneless)

Also called: Hilib lo’aad (laf la’aan) (Soomaali) · Bœuf à ragoût (désossé) (Français) · لحم بقر للطهي (بلا عظم) (العربية)

What to look for

Look for deep red meat with a little white marbling and no grey patches, sticky surface or sour smell. Shoulder or chuck turns tender with slow cooking; ask your butcher to cube it for you.