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Wanna cook stew meat? There are lots of choices for you out there
Food and Drinks

Wanna Cook Stew Meat? There Are Lots Of Choices For You Out There

Stewing meat is a nutritious dish. You can find it anywhere around the world. BestLifeTips would like to talk about what is stewing meat and cooking methods for it in this article. Let’s get started!

Many people want to have juicy and tender dishes for their meals, and stewing meat is a wonderful choice. You can cook stewing meat with beef, pork or lamb meat. Let’s find out what is stewing meat and how to cook it in this article with BestLifeTips.

What is stewing meat?

Stewing meat is the principle cut of meat placed into a stew. Stewing is one of the oldest forms of cooking on our planet. It’s a simple and effective way of cooking that make tough cuts of meat become more tender.

The premise behind stewing is slow cooking. Cuts of meat are slowly simmered in a broth, soup, or gravy. This gives the meat time to be slowly tenderized as it’s exposed to low heat in a large pot. The best stews take the longest time to prepare, but there are relatively few ingredients that need to go into a good stew.

You can make stewing meat with beef, pork or lamb meat. You shouldn’t stew any part of the animal, there are the best cuts for stewing meat.

What is beef stew meat?

Beef StewMeat

Source: Friedberger-burgfest

Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes very tender. That’s why it’s traditionally braised in stock and turned into beef stew.

Here are the best beef cuts for stew:

  • Shin and leg: Inexpensive cuts made up of very lean muscle.
  • Chuck and blade: The best-known type of braising steak, and what most recipes mean when they call for this. A very tasty cut of beef that can be sliced or diced.
  • Middle ribs: When boned and rolled, this is a beautiful joint for pot-roasting. It can also be sliced or diced for use in casseroles.
  • Brisket: This is what adds to the flavour of the stock during cooking. A cylindrical joint that gives nice neat slices when carved.
  • Short ribs: Slowly braised in wine or beer with vegetables and lots of aromatics, they become very tender and almost velvety in texture, with a fantastic flavour.
  • Minced neck and flank: Mince made from the tougher cuts of meat is best used in dishes requiring slow cooking. Mince from a prime cut, such as tail of the fillet, is usually reserved for serving raw in dishes.
  • Oxtail: Tough off-cut of beef that requires long, slow cooking to become tender. Because it is a cut of meat still on the bone, and also comes with quite a lot of fat, cartilage and marrow, it contains a staggering amount of flavour.

What is pork stew meat?

pork stew meat

Source: Northwest Meat Company

Similar to beef stewing meat, pork can provide us with fragrant and tasty stewing meat.

The best pork cuts for stew are:

  • Spare rib and hand: Both joints can be successfully braised.  Slow cooking will make the meat meltingly tender. Or dice for use in casseroles.
  • Loin: This method of cooking can also help keep what can be a slightly drier cut of meat nicely moist. This joint will also give much neater slices.
  • Chump end: When diced, it is ideal for stews, curries and casseroles and is more tender than leg.
  • Belly: Although this is quite a fatty cut, it can still be successfully slow-cooked. During cooking, the excess fat melts and rises to the surface, where it can be skimmed away before serving.
  • Tender loin and leg:Both cuts are commonly diced and used in casseroles and stews as they provide lean, well-textured meat which keeps its shape during cooking.

What is lamb stew meat?

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Source: SimpleRecipes

Lamb stewing meat for simple hearty dishes that will delight diners, and these are the best cuts, and recipes, to try.

Best lamb cut for stew:

  • Scrag end of lamb: This cut is tough and has less meat, but has bags of flavour. Excellent slow-cooked in soups and stews, either on or off the bone.
  • Middle neck or neck: Can be cut into 2.5cm slices and is traditionally used for slow-cooking on the bone in dishes.
  • Neck fillets: They produce beautifully tender meat when slow-cooked. It also takes a lot less time to cook them in a stew, no more than 45 minutes.
  • Boned and diced shoulder or leg: Both are perfect in stews or casseroles. The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have a fantastic flavour.
  • Leg and shoulder joints: Great slow-roasted in a covered pan for many hours, until the meat is literally falling off the bone.
  • Lamb shanks: Lean, gelatinous, well-flavoured meat that is ideal for long, slow cooking, and produces tender results.
  • Chump: This cut offers solid, lean, well-flavoured meat that is great for dicing and slow cooking.
  • Breast: It can be slow-cooked successfully, and becomes wonderfully tender.

How to cook beef stew meat

How to cook beef stew meat in oven

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Source: Betty Crocker

Ingredients

  • 1/4 cup flour, or as needed
  • 3/4 pound cubed beef stew meat
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Cooking method

Step 1: Preheat the oven to 300°F (150°C).

Step 2: Pour flour into a bowl and put beef into the flour, shaking meat to remove excess flour. Heat oil over high heat. The beef cubes in hot oil in batches turn into brown on all sides, about 5 minutes per batch. Transfer beef to a plate.

Step 3: Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.

Step 4: Bake in the preheated oven until beef is tender, from 1 and a half hour to 2 hours. Remove bay leaves before serving and season with salt and pepper.

How to cook beef stew meat on stove

Stovetop Beef Stew For Two photo 1959b

Source: Homemade In The Kitchen

Ingredients

To brown the meat:

  • 2 tablespoons olive oil
  • 2.5 pounds beef stew meat
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the stew:

  • 2 tablespoons butter
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 cup good quality red wine
  • 6 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried thyme
  • 3 large carrots cut into 1/2-inch chunks
  • 1 pound yellow or russet potatoes cut into 1/2-inch chunks
  • 8 ounces Cremini mushrooms cut in half
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Cooking method

Brown the meat:

Step 1: Heat the olive oil in a large heavy bottom pot over medium-high heat.

Step 2: While the oil is heating up, add the beef stew meat to a large mixing bowl and sprinkle over the flour, salt, and pepper and stir to coat.

Step 3: Working in three batches, add 1/3 of the meat to the pan and sear, turning until browned on all sides for about 4-5 minutes per batch. Set all the meat aside on a clean plate.

Cook the stew on the stove:

Step 1: Reduce the stovetop heat to medium. Add the butter to the pot along with the chopped onion, cook, stirring occasionally for 2-3 minutes until softened.

Step 2: Add in the garlic and cook, stirring constantly for 30 seconds. Then, stir in the tomato paste and cook for one more minute.

Step 3: Pour the red wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 4: Pour in the beef stock, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and return the seared beef to the pot. Stir to combine.

Step 5: Reduce the heat to low (medium-low), cover and simmer for 60 minutes until the beef is becoming tender.

Step 6: After 60 minutes, stir in the carrots, potatoes, and mushrooms.
Cover and simmer for 30 more minutes until vegetables are tender.

Step 7: If desired for a thicker stew, whisk together the cornstarch and cold water in a small bowl, then whisk into the stew for 1-2 minutes until thick.

Slow-cooked stew:

Step 1: Brown the meat as directed above and place in the bottom of a 6 quart or larger slow cooker.

Step2: Follow step 1-3 from the cook the stew on stove version, then add all the remaining ingredients to the slow cooker with the meat.

Step 3: Cover and cook on low for 6-8 hours until meat is tender.
During the last 30 minutes of cooking time, turn the slow cooker up to high.

Step 4: Whisk together the cornstarch and cold water, then whisk into the stew and allow to simmer for 30 minutes.

How to cook beef stew meat in instant pot

Instant Pot Beef Stew Recipe Photo Recipe 1 of 1 12 e1507849409918

Source: Lifemadesweeter

Ingredients

  • 1/2 pounds beef stew meat
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 16 ounce bag baby carrots, cut into slices
  • 1 pound potatoes, cubed
  • 1/2 cups beef broth
  • 10-ounce can tomato sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Cooking method

Step 1: Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

Step 2: Cook the meat until browned on all sides.

Step 3: Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

Step 4: Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.

Step 5: Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Step 6: Mix the cornstarch and cold water in a bowl and stir into the stew until thickened.

How to cook pork stew meat

How to cook pork stew meat in oven

What is stewing meat

Source: Damn Delicious

Ingredients

  • 1 1/2 lbs boneless pork, cut into 1-inch cubes
  • 2 teaspoons cooking oil
  • 3 teaspoons flour
  • 1 (16 ounces) tomatoes, cut up
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon crushed thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon bottled hot pepper sauce
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 4 medium sweet potatoes, peeled and sliced 3/4 inch thick (about 4 cups)
  • 1 large onion, cut into wedges
  • 1 medium green pepper, cut into thin strips
  • 10 ounces frozen peas, thawed

Cooking method

Step 1: Brown meat half at a time in hot oil. Stir flour into drippings left in the pan.

Step 2: Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt. Cook and stir until thick and bubbly.

Step 3: Combine meat, sweet potatoes, onion, and green pepper in a 3 at casserole dish. Stir in tomato mixture.

Step 4: Bake, covered in a 350°F oven for about 1 and a half hours or until meat and veggies are tender, stirring occasionally.

Step 5: Remove bay leaf. Stir in peas. Bake for 5 to 10 minutes more.

How to cook pork stew meat on stove

Classic Pork Stew 2

Source: Health Recipe Blog

Ingredients

  • 2 tablespoons olive oil
  • 2 lb pork tenderloin cubed into 1-inch pieces
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth
  • 1 cup canned tomato sauce
  • 1 dried bay leaf
  • 1 tablespoon cornstarch (optional, used to thicken the stew)
  • 2 tablespoons chopped parsley (optional, for garnish)

Cooking method

Step 1: In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.

Step 2: Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.

Step 3: Stir in the garlic, paprika, and dried thyme.

Step 4: Add the broth and use it to deglaze the pan, scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.

Step 5: Stir in the tomato sauce and the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.

Step 6: If the stew hasn’t thickened enough you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ½ tablespoon cold water). Or try mixing in 1 teaspoon of coconut flour, which is a powerful thickener.

Step 7: Remove the bay leaf, garnish with chopped parsley, and serve.

How to cook pork stew meat in instant pot

instant pot pork stew recipe

Source: Sweet and Savory Meals

Ingredients

Pork stew:

  • 2 pounds pork loin meat (cut into 2-3 inch cubes)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 1  yellow onion (peeled and chopped)
  • 5 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 5 cups chicken stock or beef broth (low-sodium, more if needed)
  • 4  medium carrots (peeled and cut into 1/4-inch chunks)
  • 1 cup celery (diced)
  • 1 pound mini red potatoes (peeled and cut into halves)
  • 2 cups baby Bella mushrooms (cleaned and sliced)
  • 1 cup frozen peas
  • 3  bay leaves
  • 3 tablespoons cornstarch
  • 1/2 cup water

Cooking method

Step 1: Place pork chunks into a large bowl, sprinkle with flour, salt, and black pepper. Toss to coat evenly.

Step 2: Turn on the instant pot, select Saute and adjust to High. Once it hot, add the oil and once the oil is simmering, add the meat into one layer, work in batches if needed. If the pork turn into brown on all sides (for about 5 minutes per batch), set them aside.

Step 3: Add onion and garlic and cook for 1-2 minutes. Add 1/2 cup of wine to deglaze the pot, using a wooden spoon scrape the bits that stuck to it.
Cancel Saute function.

Step 4: Add back the meat and add tomato paste. Add carrots, celery, potatoes, and mushrooms. Pour the beef broth on top. Add bay leaves and season with salt and pepper.

Step 5: Cover and lock the lid, point the valve to seal. Select manual Pressure cook for 20 minutes on High. Followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.

Step 6: Carefully remove the lid, taste and adjust for salt and pepper.
Select Saute on Medium, simmer the stew, and add the peas, stir.

Step 7: If you prefer the stew to be thicker, either mash some potatoes or add the cornstarch mix. To add the cornstarch slurry, mix cornstarch and water in a small bowl until fully combined.

Step 8: While on Saute on Medium, add the mixture to the pot, stir and simmer for 3-5 minutes or until thickened.

Step 9: Cancel Saute function and turn off the instant pot. Garnish with chopped parsley and serve.

How to cook lamp stew meat

How to cook lamb stew meat in oven

Lamb Stew 688x1032 1

Source: DinnerthenDessert

Ingredients

  • 1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoons minced fresh parsley
  • 1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme

Cooking method

Step 1: In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon and set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb. Brring to a boil.

Step 2: Remove from the heat. Cover and bake at 350°F for 50-60 minutes or until meat and vegetables are tender.

Step 3: With a slotted spoon, remove meat and vegetables to a large bowl, then set aside and keep warm. Pour pan juices into another bowl and set aside.

Step 4: Melt butter over medium heat in the oven. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil and then cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

How to cook lamb stew meat on stove

Slow Cooker Lamb Stew 5 500x500 1

Source: Theflavorofkitchen

Ingredients

  • 3 pounds boneless lamb
  • 1 cup sliced carrots
  • 2 tablespoons oil
  • 2 stalks celery
  • 4 peels red potatoes cubed
  • 2 bell sliced peppers or hot peppers
  • 1 onion chopped
  • 3 cloves of minced garlic
  • 1/2 cup Guinness Stout Beer or Merlot red wine
  • 1 cup freshly chopped tomatoes
  • 1 cup green beans fresh, frozen or canned and rinsed
  • 28 ounces can of tomato puree
  • 1 teaspoon dried oregano, basil
  • Olive oil
  • Salt and pepper to taste
  • Water
  • Optional: red pepper flakes for heat

Cooking method

Step 1: In a large 5-quart saucepan, add the meat in 2 tablespoons of oil and brown on both sides. If using lamb shoulder, remove from pan and cut in pieces. Place back into the pan after you brown the meat.

Step 2: Add the wine, then add the onion and garlic, saute for 1 minute.
Stir in tomato puree, add all the vegetables, with seasonings to taste.

Step 3: Add water just to cover the vegetables and simmer for around 2 hours or until meat is fork tender. This can also be made in a slow cooker 6 to 8 hours on low, or 4 to 6 hours on high.

Step 4: Serve with hard crusted fresh bread.

How to cook lamb stew meat in instant pot

instant pot lamb stew SweetAndSavoryMeals 1

Source: Sweet and Savory Meals

Ingredients

  • 1 lb lamb stew meat, cut into 1-inch cubes (shoulder or leg meat works great)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon arrowroot flour (you can sub tapioca or regular flour here, too)
  • 2 tablespoon extra virgin olive oil
  • 1 cup carrots, sliced diagonally about 1/2 inch thick (or 2 large carrots)
  • 1/2 cup celery, diced large (or 1 stalk)
  • 3/4 cup yellow onion, diced (or 1/2 medium onion)
  • 2 cloves garlic, minced
  • 1/4 tsp chili flakes (optional)
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 teaspoon fresh thyme leaves (4-5 sprigs)
  • 2 cups russet potato, peeled and chopped into 1-inch cubes
  • 1 bay leaf
  • 1 cup beef broth + 1/4 cup
  • 1/2 teaspoon freshly chopped rosemary leaves (about 1 sprig)

Cooking method

Step 1: Pat dry the cubed lamb meat and place in a large bowl with the salt, pepper, and 1 tablespoon arrowroot flour. Toss until evenly coated.

Step 2: Turn the instant pot on the sauté function with olive oil. When hot, in batches, sear the lamb meat until golden brown on all sides. About 2-3 minutes per side. Set browned meat aside and continue cooking until all meat is finished cooking.

Step 3: Add garlic, celery, carrot, onion and chili flakes (optional) to the instant pot (still on sauté function). Stir and sauté the veggies until softened, scraping any of the brown edges from the pot. About 3 minutes.

Step 4: Once vegetables are softened, add tomato past. Stir until veggies are coated. Add red wine and stir, scraping brown bits from bottom.

Step 5: Add the potato, lamb (plus any of its juices), thyme, rosemary, bay leaf and beef broth into the pot.

Step 6: Securely fasten the lid on top of the instant pot. Hit the cancel button then hit the meat/stew function. Lower the time to 40 minutes.

Step 7: When the cook time has complete, hit the Cancel button and release the pressure in the instant pot manually by carefully turning the valve to vent until all the steam has released and carefully remove the lid.

Step 8: Turn the instant pot back onto the sauté function. Meanwhile, in a small bowl combine the remaining 1 tablespoon of the arrowroot with the remaining 1/4 cup of beef broth. Whisk until the arrowroot has dissolved in the liquid to thicken the soup.

Step 9: With the sauté function on and while stirring, slowly pour the slurry into the soup, stirring, until the soup has thickened, about 2 minutes.

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