Beef stew is a cold-weather essential. Read on to get all the hot deets on this ultra-comforting stew. Why Beef Chuck? Two reasons: 1) It's cheap! 2) It gets more tender the longer it cooks. Some quick-cooking cuts of meat (like sirloin) would get tough after simmering for 30 minutes. The opposite is true with beef chuck. A Note About Flour Some people have told us that this recipe is missing flour. We respectfully disagree. There's no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours.