Can "Bolar Blade" be replaced with "Blade Roast" in a beef stew or bourguignon?

I'm trying to make this specifically:

https://www.youtube.com/watch?v=NLXYJZBR_HU&

1kg (2.2lbs) - Beef Bolar Blade or Chuck, Diced

25g (0.88oz) - Plain (All Purpose) Flour

3 Tbsp (60ml) - Olive Oil

3 - Brown (Yellow) Onions, Quartered

2 - Celery Ribs, Sliced

250g (8.82oz) - Swiss Brown Mushrooms

5 - Garlic Cloves, Sliced

150ml - Red Wine

650ml - Beef Stock

10g (0.35oz) - Thyme, Roughly Chopped

1 Bunch - Baby Carrots, Washed

It asks for Bolar Blade but my supermarket only has Blade Roast. I Googled it and they seem very similar if not the same? I also Googled other bourguignon/stew recipes and they don't even use Bolar Blade.

Would Blade have the same tender texture as the Bolar for this particular recipe?

submitted by /u/bbqyak
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