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Cooking Beef Stew Meat

posted Jan 21, 2013, 8:33 AM by Sam Hunt   [ updated Jan 28, 2013, 12:35 PM ]
Stew meat is a versatile cut of beef that can be used in any recipe that calls for cubed or diced meat. Stew meat can be bought pre-cut or you can buy the meat to cut yourself!
When cutting your own stew meat, choose tougher, leaner cuts of meat instead of the beautiful, well-marbled steaks. When well-marbled steaks cook, the fat quickly melts and leaves the stew tough and chewy. Instead, look for large cuts from either the front shoulder or the rear end. Chuck, Round (Top, Bottom and Eye of Round) and Rump Roasts are the best.


Old-Time Beef Stew

Time: 2 hours, 20 minutes

Makes: 6 Servings


  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic, peeled
  • 1 or 2 bay leaves
  • 1 medium onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 tablespoons cornstarch


1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine

2. 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.










Recipe Courtesy of the Food Network

Stew Meat Chili

Time: 6 hours, 15 minutes

Makes: 4 Bowls


  • 2 lbs premium cut stew meat
  • 1 onion, chopped
  • 2 (15 ounce) cans diced tomatoes
  • 2 (15 ounce) cans pinto beans, liquid reserved
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground oregano
  • salt (optional)
  • cheddar cheese (topping)


  1. If stew meat is in fairly large pieces, cut each piece in half.
  2. In a large skillet, brown stew meat and transfer to a large slow cooker.
  3. Add onion, tomatoes, beans, seasonings, and salt to taste.
  4. Cover and cook on low for 6-7 hours.
  5. Sprinkle shredded cheddar cheese over each serving.








Recipe courtesy of