Stew Season: The Best Cuts of Meat for Slow Cooking

As the weather cools and the days get shorter, it’s officially stew season in Sonoma County — that time of year when kitchens fill with the smell of slow-simmered broth, tender meat, and vegetables melting into the mix.

At Panizzera Meat Co., we’ve always believed that great meals start with great ingredients. And when it comes to stews, the cut of meat makes all the difference. Whether you’re cooking beef, pork, or chicken, the right cut can turn a simple pot of ingredients into something rich, hearty, and unforgettable.

Beef: The Classic Choice

Beef stew is a cold-weather favorite for a reason. It’s full-bodied, comforting, and packed with flavor that deepens the longer it cooks. The key is choosing cuts that stand up to long, slow heat — the kind that breaks down connective tissue and releases natural collagen for that velvety texture.

Some of our favorite beef cuts for stews:

• Chuck Roast – The gold standard. Full of marbling and flavor, it turns fork-tender after a few hours of simmering.
• Brisket – A little more fat and structure, giving your stew a deeper, richer body.
• Shank – Perfect for osso buco or bone-in stews where you want that natural broth and marrow flavor. Try our Italian Osso Bucco recipe.
• Beef Cheeks – Incredibly tender when slow-cooked, with a silky, almost buttery texture that soaks up every bit of flavor in the pot.
• Oxtail – Loaded with natural gelatin and rich beefy flavor, it creates a stew that’s thick, savory, and deeply satisfying.

Beef from our local ranchers develops its best character when cooked low and slow. Don’t rush it — let time do the work, and you’ll be rewarded with meat that falls apart and a sauce that coats every spoonful. For more hearty inspiration, try our Dry-Aged Chili or Kentucky Slow Cooker Burgoo.

Pork: The Underrated Stew Star

Pork often gets overlooked in the world of stew, but it brings incredible depth and tenderness when handled right. Cuts with a bit of fat and connective tissue thrive in the pot, absorbing flavor while staying juicy and rich.

Great pork cuts for stewing:

• Pork Shoulder (Boston Butt) – Ideal for carnitas, pozole, or any long braise. It melts down beautifully and carries seasoning perfectly.
• Country-Style Ribs – Boneless or bone-in, these add a hearty texture and a balance of fat that makes the broth silky.
• Pork Belly – For a more indulgent stew, a small amount of pork belly adds body and richness without overpowering the dish.

Pork stews love aromatics like onion, garlic, and bay leaf — and if you’re feeling adventurous, a splash of cider or a spoonful of mustard goes a long way.

Chicken: Comfort in a Pot

Not all stews have to be heavy. Chicken brings lightness and versatility, making it perfect for everything from classic chicken and dumplings to Mediterranean-style one-pots.

When you’re shopping for chicken, look for cuts with the skin and bone intact — that’s where the flavor lives. As it simmers, the bones enrich the broth, and the skin helps the meat stay tender.

Best chicken cuts for stewing:

• Thighs – Juicy, flavorful, and forgiving. They won’t dry out, even after hours of cooking.
• Leg Quarters – Excellent for a slow simmer that creates a naturally rich broth.
• Whole Bird, Cut Up – Ideal for traditional soups or large batches where you want the balance of white and dark meat.

A little acid — like lemon juice or vinegar — added at the end will brighten up the flavor and balance the richness of the broth. You can also check out our Cast Iron Roasted Chicken for another cozy, one-pot favorite.

A Few Stewing Tips

• Brown your meat first. It takes a few extra minutes, but that caramelization adds depth and color to your stew.
• Cook low and slow. The magic happens when tough fibers break down gradually, turning flavorful cuts into tender bites.
• Use quality stock or make your own. A homemade broth from bones or trimmings is the foundation of any good stew.
• Finish with freshness. Herbs, vinegar, or a splash of wine can lift the final dish.

The Season for Slow Meals

Stew season is a reminder to slow down — to take the time to let flavors build and ingredients shine. It’s about more than just staying warm; it’s about gathering around the table and enjoying something made with care.

At Panizzera Meat Co., we’re stocked with everything you need for your next pot of comfort — from chuck roast, beef cheeks, and oxtail to pork shoulders and local chicken. Whether you’re cooking for two or a full table, our butchers can help you choose the right cuts and portion sizes to make your stew perfect.

Because around here, we know that the best meals are the ones that take their time.