Our pre-cut, grass fed & finished stew meat is full of flavor and is an absolute staple for every home. Whether you want to make a hardy stew or whip up a stir fry, this stew meat is very versatile, tender and delicious!

Average weight is 1lb per pack.

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Recipe

Classic Beef Stew

Ingredients:

1.5 lbs beef stew meat, cubed
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and sliced
4 potatoes, peeled and diced
2 cups beef broth
1 cup red wine (optional)
1 can (14 oz) diced tomatoes
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper to taste
1/4 cup all-purpose flour (for dredging)
Fresh parsley for garnish (optional)

Instructions:

Dredge Beef in Flour:
In a bowl, toss the beef stew meat with salt, black pepper, and dredge in flour, shaking off excess.

Brown the Beef:
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef on all sides. Work in batches to avoid overcrowding. Remove the browned beef and set it aside.

Saute Onions and Garlic:
In the same pot, add chopped onions and sauté until they become translucent. Add minced garlic and cook for another minute.

Deglaze the Pot:
Pour in red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.

Combine Ingredients:
Return the browned beef to the pot. Add carrots, potatoes, diced tomatoes, dried thyme, bay leaves, and beef broth. Stir well to combine.

Simmer:
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef is tender.

Adjust Seasoning:
Taste and adjust the seasoning with salt and black pepper as needed.

Serve:
Ladle the beef stew into bowls, garnish with fresh parsley if desired, and serve hot.

This hearty and comforting classic beef stew is perfect for a cozy meal. Serve it with crusty bread or over mashed potatoes for a complete and satisfying dish.

History

Stew Meat

Beef stew meat is typically sourced from various parts of the cow, including the chuck, round, and brisket areas. These cuts are known for their rich flavor and ability to become tender and flavorful when cooked slowly.

The name "stew meat" comes from the fact that these cuts are commonly used in hearty stews and braises, where they are simmered slowly with vegetables and aromatics to create comforting and flavorful dishes.

Stew meat has been a staple in culinary traditions around the world for centuries. In many cultures, stewing tough cuts of meat was a practical way to make them tender and palatable. Stew meat became particularly popular during times of economic hardship when people sought to stretch their food budget by using inexpensive cuts of meat in hearty, filling meals.

In the United States, beef stew meat gained popularity during the 19th and 20th centuries as settlers and pioneers embraced hearty, one-pot meals. Its affordability and versatility made it a favorite choice for families looking to feed a crowd with minimal ingredients.

Today, beef stew meat remains a popular choice for home cooks and chefs alike. Whether simmered in a classic beef stew, used in chili, or braised with red wine and herbs, stew meat continues to be cherished for its rich flavor and ability to transform into comforting and satisfying dishes. Its popularity reflects a timeless appreciation for hearty, slow-cooked comfort food.

Collection: Stew

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