Why are tough cuts of meat used in stew?

Tough cuts of meat are used in stew for a very specific reason: they become incredibly tender and flavorful when cooked slowly. Here's why:

* Collagen and Connective Tissue: Tough cuts of meat, like chuck roast, brisket, and shank, have a higher proportion of collagen and connective tissue. These proteins are tough when raw, but they break down into gelatin when cooked slowly with moisture. Gelatin is what gives stews their rich, unctuous texture and mouthfeel.

* Slow Cooking: Stewing involves cooking meat in liquid over low heat for a long time. This allows the collagen and connective tissue to fully break down, making the meat incredibly tender and flavorful.

* Flavor Development: The long cooking time also allows flavors to meld and deepen. The meat releases its juices and the liquid absorbs them, creating a rich and complex sauce.

* Cost-Effectiveness: Tough cuts of meat are generally less expensive than tender cuts. Using them in stews allows you to create a delicious and satisfying meal without breaking the bank.

In short, stewing tough cuts of meat is a win-win situation. You get tender, flavorful meat, a rich and delicious sauce, and a cost-effective meal.