Beef stew meat isn’t just for stew. It’s one of those versatile cuts of meat that can be used in a whole range of dishes. Whether you’re in the mood for something comforting like beef stroganoff or craving a quick dinner of beef tacos, there’s a recipe out there for you. Let’s take a look at some creative ways to use that stew meat sitting in your fridge. You might be surprised by the delicious possibilities!
At ReciMe, we know how easy it is to get stuck in a recipe rut, especially when you’re working with versatile cuts like beef stew meat. That’s why we built ReciMe to make meal planning and recipe organization a breeze. With our app, you can store all your favorite recipes in one place, easily access them whenever you need, and even create grocery lists that are automatically organized by recipe or supermarket aisle. It’s the perfect way to keep your kitchen game strong, especially when you’re looking for new ways to cook up your beef stew meat. Plus, with our meal planner, you can effortlessly plan meals that’ll keep you eating well, wasting less, and saving time. Whether you’re cooking up beef tacos tonight or a cozy pot of stew, ReciMe has your back!


Make the Most of Your Beef Stew Meat
Beef stew meat is one of those cuts that works hard in the kitchen, turning into a variety of hearty, delicious meals. With its rich flavor and ability to soak up seasonings, it’s a true kitchen staple. Whether you’re slow-cooking, braising, or even using it in a quick stir-fry, this affordable cut delivers tenderness and satisfaction with minimal effort.
If you haven’t already, consider stocking up on beef stew meat and getting creative with your cooking. It’s perfect for meal prepping, and most of these recipes can be adapted to fit your personal taste preferences or dietary needs. Don’t be afraid to experiment with spices, vegetables, or cooking methods. The possibilities are endless!

1. Beef Bourguignon
Beef bourguignon is a French classic, and it’s so much more than just a stew. The beauty of this dish lies in its complexity of flavors that develop as the beef simmers in red wine, beef broth, and aromatic vegetables. The stew meat, typically from tougher cuts like chuck, becomes meltingly tender after hours of slow braising. And trust me, once you taste it, you’ll understand why it’s such a beloved dish.
How to Make It
Start by searing your beef stew meat in a hot Dutch oven or heavy-bottomed pot. The goal is to get a nice, brown crust on all sides of the meat. This step is key because it locks in all the delicious flavors. Once the meat is browned, take it out and set it aside. In the same pot, add a bit of oil and sauté chopped onions, carrots, and garlic until softened and fragrant. Add a couple of tablespoons of tomato paste and cook for a minute to deepen the flavor.
Next, Stir in about 2 bottles of red wine (750 ml or more) for a rich, deeply flavored Bourguignon. Scrape the bottom of the pot to lift all those tasty browned bits that have stuck to the pan. This is where a lot of your flavor comes from. Add in beef broth, thyme, bay leaves, and a couple of sprigs of parsley. Return the beef to the pot, making sure it’s submerged in the liquid. Bring it to a boil, then reduce to a simmer. Cover the pot and let it braise for 2 to 3 hours, or until the meat is so tender it practically falls apart with a fork.
While it’s cooking, sauté mushrooms separately in butter. Add them to the pot near the end of cooking, letting them absorb some of that rich, wine-infused broth.
Serve this over mashed potatoes, egg noodles, or alongside some crusty French bread to soak up all the goodness.
Pro Tip: Beef bourguignon is even better the next day. If you have the time, make it a day ahead. The flavors will intensify, making it even more delicious when reheated.
2. Slow Cooker Beef Stroganoff
We all love a good beef stroganoff, but the usual recipes often call for cuts like sirloin or tenderloin, which can be pricey. Here’s the good news: beef stew meat can be just as tender in a slow cooker. It soaks up all the flavors of the rich, creamy sauce, making every bite melt in your mouth.
How to Make It
In a skillet, brown your beef stew meat in a little oil to get a nice sear on it. This helps build that deep flavor that makes stroganoff so comforting. Once the beef is browned, transfer it to your slow cooker. In the same skillet, sauté onions and garlic for a minute or two until softened, then add in some mushrooms (a must for stroganoff!) and cook them until they’re tender.
Now, it’s time to build the sauce. Pour in beef broth, a little Worcestershire sauce, and Dijon mustard for that tangy depth. Stir everything together and then pour it over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded with a fork.
In the last 30 minutes of cooking, mix in sour cream and a touch of flour or cornstarch to thicken the sauce. This gives the stroganoff that signature creamy consistency that coats the beef and noodles so perfectly.
Serve over egg noodles for the classic stroganoff experience. If you don’t have noodles on hand, this is also amazing over mashed potatoes or even rice.
Pro Tip: Don’t rush the slow cooking. The longer the beef simmers, the more tender it gets and the more flavorful the sauce becomes.
3. Beef and Broccoli Stir-Fry
Sometimes, you want something quick, light, and flavorful, and beef and broccoli stir-fry fits that bill perfectly. This dish is all about balance – tender beef, crisp broccoli, and a savory sauce that’s both salty and a little sweet. Stew meat works really well here, especially if you cut it thinly. When cooked fast at high heat, it becomes incredibly tender while still holding onto its rich flavor.
How to Make It
Start by freezing your stew meat for about 15-30 minutes. This makes it much easier to slice thinly against the grain. While the beef chills, steam or blanch your broccoli until it’s bright green and just tender. Set it aside.
Next, heat a large pan or wok over high heat and add some vegetable oil. Sear the beef slices in batches, making sure not to overcrowd the pan. You want that nice brown sear on the edges, not just a gray surface. Once the beef is cooked, remove it from the pan and set aside.
In the same pan, add a bit more oil and sauté garlic, ginger, and a bit of red pepper flakes if you like some heat. Once fragrant, add soy sauce, a splash of rice vinegar, and a tablespoon of honey or brown sugar for a touch of sweetness. Stir everything together and let it simmer for a couple of minutes to thicken the sauce slightly.
Return the beef to the pan along with the broccoli and toss to coat everything evenly in the sauce. Let it cook together for another minute or two, just enough for everything to come together.
Serve your beef and broccoli stir-fry over steamed rice or noodles for a complete meal.
Pro Tip: For extra flavor, add a splash of sesame oil at the end of cooking. It gives the dish a wonderful, nutty finish that really makes the flavors pop.

4. Beef Tacos
Tacos are one of those meals that everyone loves, but did you know beef stew meat can be the star of the show? It’s a great option for tacos because it’s inexpensive, flavorful, and holds up well to slow cooking. The stew meat becomes incredibly tender, almost shreddable, which makes it perfect for stuffing into warm tortillas with all your favorite taco toppings.
How to Make It
Start by cutting your beef stew meat into small, bite-sized cubes, or even leave them in larger chunks if you want the beef to remain a bit more substantial. In a large pot or Dutch oven, heat some oil and brown the beef on all sides. Once browned, set the meat aside and in the same pot, sauté chopped onions and garlic until softened and aromatic.
Now, season the meat with chili powder, cumin, garlic powder, onion powder, and a little bit of smoked paprika for a smoky depth of flavor. Add in a can of diced tomatoes (with their juices), a bit of beef broth, and a couple of chipotle peppers in adobo sauce if you like a little heat and smokiness. Cover and simmer the beef for about 2-3 hours, stirring occasionally. The longer it simmers, the more tender and flavorful the beef will become.
Once the beef is fork-tender, shred it with two forks right in the pot. The flavors will be absorbed back into the meat, making it even more flavorful. Now, grab your tortillas, stuff them with the beef, and add your favorite toppings: fresh salsa, guacamole, shredded cheese, a squeeze of lime, and a handful of cilantro.
Pro Tip: If you want an extra crispy taco, lightly toast the tortillas in a dry pan before filling them. This adds a nice crunch and extra flavor to each bite.
5. Chili with Stew Meat
When you think of chili, you probably think of ground beef or maybe even turkey. But stew meat can actually work wonders here. Instead of the typical ground texture, stew meat gives chili a hearty, satisfying bite. Plus, it holds up well to long cooking times and soaks up all the rich, spicy flavors of the chili.
How to Make It
Start by browning your stew meat in a large pot over medium-high heat. This caramelization helps to build flavor, so don’t skip it! Once the beef is browned, remove it from the pot and set it aside. In the same pot, sauté onions, garlic, and bell peppers until they soften, and then add chili powder, cumin, smoked paprika, and oregano. This is your base of flavor, and you want to toast the spices to bring out their full aromas.
Next, add the beef back into the pot along with a can of diced tomatoes, a can of tomato paste, and a generous pour of beef broth to create a rich, flavorful base. Toss in kidney beans or black beans, depending on your preference, and bring everything to a simmer. Let it cook on low for 2-3 hours, stirring occasionally, until the beef is incredibly tender and the sauce has thickened.
You can also cook it in a slow cooker for 6-8 hours on low if you prefer to set it and forget it. Once done, serve with a dollop of sour cream, a sprinkle of shredded cheddar, and a few fresh slices of green onion.
Pro Tip: For extra depth of flavor, add a small piece of dark chocolate or a spoonful of cinnamon about halfway through cooking. It won’t taste sweet but will make the chili taste richer and more complex.
6. Beef Pot Pie
Beef pot pie is ultimate comfort food. The buttery, flaky crust, the tender beef, and the creamy, savory filling all come together in one delicious dish that’ll warm you up from the inside out. And when you use beef stew meat, you get that slow-cooked, melt-in-your-mouth texture without having to splurge on fancier cuts.
How to Make It
Start by cooking your beef stew meat in a large pot with some oil until it’s browned on all sides. Remove the meat from the pot and set it aside. In the same pot, sauté chopped onions, carrots, celery, and garlic until softened. Add in some flour to thicken the filling, and cook it for a minute or two until the flour is absorbed.
Slowly pour in beef broth, stirring constantly, and let the mixture come to a boil. Once it thickens, return the beef to the pot along with some frozen peas and any other vegetables you want to include. Add in a generous amount of salt, pepper, and thyme for seasoning. Let the mixture simmer for about 20 minutes, allowing the flavors to meld together.
While the filling is simmering, prepare your pie crust. You can use store-bought crusts if you’re short on time, or make your own if you’re feeling extra ambitious. Roll out the crust and line a pie dish, then pour in your beef and vegetable filling. Top with the second piece of crust and pinch the edges to seal. Make a couple of slits in the top to let the steam escape.
Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until the crust is golden brown. Let it cool for a few minutes before slicing into it. The flaky, buttery crust paired with the rich, savory filling is a match made in comfort-food heaven.
Pro Tip: If you’re short on time, use a puff pastry top instead of a traditional pie crust. It adds a delightful lightness to the dish without sacrificing flavor.
7. Beef Goulash (Hungarian Style)
Goulash is a classic comfort food that’s perfect for cold weather, and beef stew meat is an excellent choice for this hearty dish. It’s a warming, flavorful stew packed with tender beef, paprika, and vegetables. The secret to its rich taste lies in the slow simmer, allowing the flavors to meld beautifully. Plus, it’s incredibly easy to make, making it perfect for busy weeknights or meal prep.
How to Make It
Start by heating a bit of oil in a large pot or Dutch oven. Brown your beef stew meat in batches, making sure not to overcrowd the pan, this step is essential for developing a deep, rich flavor. Once the beef is browned, set it aside and add a little more oil to the pot. Sauté onions, garlic, and bell peppers until they soften and become aromatic.
Add a generous amount of paprika (Hungarian sweet paprika is ideal for this) along with a pinch of salt and pepper. Stir to toast the paprika and bring out its flavors. Then, pour in a can of diced tomatoes and some beef broth to create a savory base. Return the browned beef to the pot, making sure it’s submerged in the liquid. Bring it to a simmer, cover the pot, and let it cook for about 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
You can also add potatoes or carrots for extra heartiness. Once the meat is tender and the sauce has thickened, adjust the seasoning as needed and serve it hot. Goulash is traditionally served with crusty bread or over egg noodles, making it a comforting and filling meal.
Pro Tip: If you want an extra layer of flavor, stir in a small spoonful of sour cream before serving. It adds creaminess and a bit of tang that balances the richness of the dish.

8. Slow Cooker Beef and Vegetable Soup
This beef and vegetable soup is the kind of meal that feels like a big, warm hug. It’s a one-pot wonder that’s packed with tender stew meat, hearty vegetables, and a rich broth. The slow cooking allows all the ingredients to blend together, creating a savory soup that’s perfect for a weeknight dinner or meal prepping for the week.
How to Make It
Start by searing the beef stew meat in a skillet to brown it on all sides. This adds flavor and depth to the soup. Once the meat is browned, transfer it to your slow cooker. In the same skillet, sauté onions, garlic, and celery until softened. Add this to the slow cooker along with diced tomatoes, potatoes, carrots, and any other vegetables you like (parsnips, zucchini, or green beans all work well).
Next, pour in beef broth to cover the ingredients and stir in some fresh thyme, rosemary, salt, and pepper. Set the slow cooker to low and let it cook for 6-8 hours, or until the beef is tender and the flavors have melded together. Once it’s done, taste and adjust the seasoning if necessary.
Pro Tip: If you want to add some richness to the soup, stir in a spoonful of tomato paste or a splash of red wine before cooking. It adds a little extra depth to the flavor.
9. Carne Picada (Mexican Beef Stew)
Carne Picada is a flavorful Mexican-style stew that’s both hearty and comforting. The stew meat absorbs all the spices and herbs, making it super tender and full of flavor. It’s traditionally served in tortillas or over rice, and it’s one of those dishes that everyone can customize with their favorite toppings.
How to Make It
Start by seasoning your beef stew meat with garlic, cumin, oregano, chili powder, and a little salt and pepper. In a hot skillet or Dutch oven, heat a bit of oil and brown the beef in batches. You want to get a nice sear on the meat to build up that deep, savory flavor. Once the beef is browned, set it aside.
In the same pot, sauté onions, garlic, and bell peppers until softened. Add a can of diced tomatoes and some beef broth to the pot, stirring to combine. Return the beef to the pot, making sure it’s well-covered by the liquid. Bring it to a simmer and cook for 1.5-2 hours until the beef is super tender and easily shredded with a fork. If you prefer a thicker stew, you can reduce the liquid by cooking it uncovered for the last 30 minutes.
Serve the carne picada in soft tortillas with pico de gallo, guacamole, sour cream, and a squeeze of lime, or over a bed of rice for a heartier meal.
Pro Tip: For an extra kick of flavor, try adding a couple of chipotle peppers in adobo sauce. They’ll add both smokiness and heat to the stew, taking it to the next level.
10. Instant Pot Beef Stew Meat Recipes
The Instant Pot has become a game-changer for making tender, flavorful meals in a fraction of the time, and beef stew meat is no exception. If you’re craving a hearty beef stew or braised dish but don’t have the luxury of time, the Instant Pot will have you covered. It’s perfect for transforming stew meat into something melt-in-your-mouth tender without hours of simmering.
How to Make It
Start by searing your beef stew meat in the Instant Pot using the “Sauté” function. Browning the meat adds depth of flavor, so don’t skip this step. Once the beef is browned, remove it from the pot and set it aside. Add a bit more oil to the pot, and sauté onions, garlic, and any other vegetables you like (carrots, celery, and potatoes are classic choices).
Once the vegetables are softened, add the beef back into the pot along with beef broth, a splash of red wine (optional but recommended), and any seasonings you prefer, bay leaves, thyme, and salt and pepper work wonders here. Seal the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 30-40 minutes (depending on the size of the beef chunks), and let it do its magic.
When the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure. The beef should be incredibly tender, and the broth will have developed a rich, savory flavor. If you want a thicker broth, use the “Sauté” function again to reduce the liquid or stir in a slurry of flour and water to thicken it up.
Serve this instant-pot beef stew with warm bread, mashed potatoes, or over rice for a comforting meal in a fraction of the time.
Pro Tip: To make it even heartier, add a can of beans or a handful of frozen peas during the last 10 minutes of cooking. It’s a great way to stretch the meal and add extra texture.

Pro Tips for Cooking with Beef Stew Meat
Now that you have a bunch of delicious recipe ideas, let’s make sure your beef stew meat always turns out as tender and flavorful as it can be. Here are some tips that will help you get the most out of this versatile cut of beef.
1. Don’t Rush the Cooking Time
We get it: sometimes you just want dinner on the table fast. But when it comes to stew meat, patience is key. It starts off tough, but if you give it the time to break down, it’ll become melt-in-your-mouth tender. Whether you’re slow-cooking, braising, or pressure cooking, resist the urge to rush things. Cooking stew meat low and slow allows the flavors to really develop. If you’re using a slow cooker, give it a good 6-8 hours on low. Trust us, the longer it cooks, the better it gets.
2. Sear the Meat First
Okay, we know this step might feel like extra work, but hear us out, it makes a huge difference. Browning your beef stew meat before cooking brings out those deep, rich flavors we all love. This is thanks to the Maillard reaction, which happens when the meat forms that caramelized, savory crust. Even if you’re planning to slow-cook or pressure-cook, taking the time to sear the meat for a few minutes will elevate your dish to another level. It’s totally worth it!
3. Add Layers of Flavor
Great beef stew meat is all about layers of flavor. So, don’t just toss everything into the pot and call it a day. Start by sautéing some onions, garlic, and any other veggies you’re using: carrots, celery, maybe even leeks, until they’re nice and tender. This helps lay the foundation for your savory broth. Then, go wild with your seasonings. A mix of herbs like thyme, rosemary, and bay leaves is a classic go-to, but don’t be afraid to mix in some spices like paprika, cumin, or black pepper. The more layers of flavor you add, the better your stew will taste. And, of course, keep tasting as you go, seasoning is everything!
4. Let the Meat Rest After Cooking
We know it’s tempting to dive right in after you’ve finished cooking, but let your beef stew meat rest for a few minutes before serving. Why? Because this gives the juices a chance to redistribute. If you cut into it right away, those flavorful juices will just spill out, leaving the meat a little drier than it should be. Letting it rest means you get juicier, more flavorful bites with every forkful.
5. Don’t Forget About the Broth
Beef stew meat loves to soak up flavor, so make sure your cooking liquid is up to the task. Whether you’re using broth, wine, or a combo of both, don’t skimp on seasoning. A good, rich broth can take your dish from “meh” to “wow.” If you’re making stew, the broth is often the star of the show, so make sure it’s packed with flavor from the get-go. You can always adjust the seasoning at the end, but starting with a solid base is key.
By following these simple tips, you’ll unlock the full potential of beef stew meat and create meals that are bursting with flavor and tender to the bite. Don’t be afraid to experiment and get a little creative in the kitchen. The more you cook with this humble cut, the more you’ll realize just how versatile and delicious it can be. So, go ahead, get cooking!
Wrapping It Up
And there you have it, ten fantastic recipes to make with beef stew meat. From classic comfort foods like beef bourguignon and beef pot pie to quicker, more creative dishes like tacos and stir-fry, this humble cut of meat proves to be incredibly versatile. Whether you’re slow-cooking, pressure-cooking, or simply braising, beef stew meat holds up beautifully and gives you a meal that’s both filling and full of flavor.
So next time you have a package of stew meat in your fridge or freezer, don’t just think of stew. Try something new, and explore these recipes to add a little variety to your dinner routine. Happy cooking!
FAQ
1. What exactly is beef stew meat?
Beef stew meat is typically made from tougher cuts like chuck or round, which are cut into cubes. These cuts are packed with connective tissue, which breaks down when cooked low and slow, turning them into tender, juicy bites. They’re perfect for slow cooking, braising, or simmering in a stew, but honestly, you can use it for so much more.
2. Can I use beef stew meat in other dishes besides stew?
Absolutely! While it’s the star of a good stew, beef stew meat shines in all sorts of dishes. Think beef tacos, stir-fries, chili, pot pies, or even beef and broccoli. Its hearty texture and ability to soak up flavors make it super versatile. Don’t limit yourself to just stew, get creative!
3. How do I make sure beef stew meat turns out tender?
Patience is key! The best way to get stew meat tender is by slow cooking it. Whether you’re using a slow cooker, Dutch oven, or pressure cooker, giving it enough time at a low temperature will break down those tough fibers and make the meat melt-in-your-mouth tender. If you’re short on time, a pressure cooker (like the Instant Pot) is a great shortcut.
4. How long should I cook beef stew meat?
It depends on your method! If you’re using a slow cooker, aim for 6-8 hours on low. For stovetop or Dutch oven, you’ll want to simmer it for about 2-3 hours. If you’re using an Instant Pot, 30-40 minutes under high pressure does the trick. Just remember, the longer it cooks, the more tender it gets!
5. Can I freeze cooked beef stew meat?
Yep! Beef stew meat freezes really well. So, if you cook up a big batch of beef stew, chili, or beef tacos and have leftovers, you can pop them in the freezer for up to 3 months. It reheats beautifully, making it perfect for meal prep or quick dinners later on.