Stew Meat Recipes

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Beef Stew Meat Recipes

A collection of recipes using beef stew meat. From stews, to burritos, and even beef curry.

Prep: 5min

Total: 3min

Serving Size: 1 serving

Nutrition Facts: calories 158 kcal, Protein 25 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 70 mg, Sodium 63 mg, unSaturated Fat 2.2 g, servingSize 1 serving

Ingredients:

• 2 cup beef stew (leftovers)

Instruction:

1. Carefully ladle stew into airtight containers. Store in the refrigerator for up to 3 days.
2. Reheat on the stove in a medium saucepan over medium heat for about 10 minutes or until heated through.

Slow Cooker Beef Tips

Slow cooker beef tips are great on top of mashed potatoes or rice. Throw beef stew meat and gravy in a Crockpot and dinner is done.

Prep: 10min

Serving Size: 2 oz

Nutrition Facts: servingSize 2 oz, calories 56 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 792 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 2 lbs beef tips (or stew meat)
• 1 packet onion soup mix
• 1 onion (sliced)
• 24 oz beef gravy

Instruction:

1. Put all ingredients into your slow cooker and stir together so meat is coated.
2. Cover and cook on low for 6-8 hours until beef is cooked through and falling apart when picked up with a fork.
3. Serve over mashed potatoes, noodles or rice.

Slow Cooker Beef Stew

This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth. It’s the BEST Slow Cooker recipe for Fall and Winter.

Prep: 20min

Total: 260min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 507 kcal, Carbohydrate 35 g, Protein 49 g, Fat 18 g, Saturated Fat 7 g, Cholesterol 132 mg, Sodium 1035 mg, Fiber 5 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 2 ½ pounds stew meat (see notes)
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 Tablespoons cold butter (separated)
• 2 cups yellow onion (diced)
• 4 cloves garlic (minced)
• 1 cup high-quality cabernet sauvignon (merlot works as well. See notes.)
• 4 cups beef broth
• 2 tsp better than bouillon (or 2 beef bouillon cubes)
• 2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Tomato Paste
• 5 medium carrots (cut into chunks, about 1-inch)
• 1 lb. baby Yukon gold potatoes (halved or quartered)
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch (Optional)
• 2-3 drops Gravy Master ((Optional)- Adds an even richer darker color.)

Instruction:

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
4. Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
6. Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
8. Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.Optional: Add 3 drops of Gravy Master (or Kitchen Bouquet) for an even darker color.

Instant Pot Korean Beef

Instant Pot Korean Beef is a simple dish that’s packed with Asian flavors. Make this recipe for dinner tonight in under an hour!

Prep: 10min

Total: 50min

Yield: 4

Serving Size: 1 /4

Nutrition Facts: servingSize 1 /4, calories 348 kcal, Fat 22 g, Saturated Fat 8 g, Protein 22 g, Cholesterol 75 mg, Sodium 219 mg, Sugar 15 g, Carbohydrate 16 g, unSaturated Fat 3 g

Ingredients:

• 1 lb beef stew meat
• Salt and black pepper to taste
• 1 tbsp sesame oil
• ½ cup beef broth
• 3 cloves garlic (minced)
• 3 tbsp honey
• 2 tbsp coconut aminos for gluten-free (or soy sauce.)
• 1 tsp ground ginger
• ¼ tsp crushed red pepper flakes
• green onions (sliced)
• sesame seeds for garnish

Instruction:

1. Set a 6-qt Instant Pot® to the sauté setting. Season the meat with salt and black pepper.
2. When the pot is hot, add sesame oil and beef. Cook for about 5-7 minutes or until the meat is browned on all sides. Remember to stir occasionally.
3. Then, add the beef broth, garlic, honey, coconut aminos, ginger and red pepper flakes to the pot.
4. Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 35 minutes. Mine took about 15 minutes to reach pressure. After the 35 minutes is up, let it naturally release pressure. Open the pot and give a good stir.
5. Top with green onions and sesame seed before serving with steamed broccoli or brown rice. Enjoy!

The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!

FAQ

How do you cook stew meat so it’s tender?

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Is stew meat and stew beef the same thing?