Stew Meat
If you’re craving a warm and hearty meal, look no further! Stew meat comes from small chunks of beef cut from different areas of the cow. When cooked low and slow, it makes a tender and flavorful meal.
Top Round Roast Origin
Stew meat can come from the rump, also known as the round, the chuck, the brisket, or the sirloin if we’re lucky!
Pros and Cons of the Top Round Roast
Pros
Stew meat is delicious and needs to cook low and slow, so you can “set it and forget it,” making it a good option if you don’t have time to stand over the stove. It is also a lean cut for those who limit their fat intake.
Cons
It can be tough and chewy if not cooked properly. Don’t worry, we’ll show you how to cook it just right below!
Cooking Tips
Stew meat that isn’t cooked properly can be tough and dry. The good news is with a few simple hacks, you can make the most delicious and tender stew meat that has your husband bragging about you to all of his buddies.
Use a big enough pan
Using the right size pan is the difference between gray, tasteless meat and savory, caramelized meat. Yes, it really is this simple. If your pan is too small and your stew meat sits in a pile, the heat rises from the pan and steams the meat. You know your pan is big enough when your stew meat fits across the bottom in one even layer. This is so important because when the meat touches the surface of the pan, it caramelizes.
Let beef caramelize before turning
Caramelizing creates a reaction between the amino acids and natural sugars in the meat to release a delicious flavor. You know your beef is ready to turn when the side touching the pan releases easily and is a rich brown color.
Let stew meat simmer
Time is your best friend when cooking, especially with stew meat. Let your beef stew simmer at a low temp for 2 hours to really allow the meat to break down and tenderize.
Add red wine or Worcestershire sauce
Adding red wine or Worcestershire sauce to your broth is just the extra touch you need to give it a deeper, richer flavor. This sets the flavor of your stew apart from most others.
Here are the two ways we recommend cooking stew meat:
Braise
Slow Cook
Click the cooking method above to find the recipe.
Nutrition Facts
According to nutritionvalue.org, a 4-5 ounce serving of stew meat contains 316 calories, 46 grams of protein, and 13 grams of fat.
