Stew Beef

a.k.a : Diced Beef

cooking methods:

cut description:

Stewing beef is usually a combination of the trimmings from various cuts including sirloin, chuck and round. Making stew is a terrific way to utilize some of the less tender sections. Cooking the meat in liquid at a relatively low temperature over a long period of time will break down any connective tissue and turn the cuts into tender and flavorful bites.

the difference

ButcherBox grass-fed stew beef is trimmed from two of the most flavorful sub sections of the primal cuts, chuck and round. Grass-fed stew meat is lean and delicious with minimal fat content and is perfect for your soups and stews.

Stew Recipe

  • Place beef stew meat and any additional ingredients into pot, cover fully in liquid and cover pot.
  • Cook on low heat or place in a 375°F oven for 15 minutes, lower temperature to 325°F and continue cooking until meat is fork tender, about 3 to 4 hours.

Braising Recipe

  • Preheat deep pan or pot and add small amount of oil or fat. Pan is ready once oil begins to ripple.
  • Add beef stew meat and allow to brown on all sides.
  • Add enough braising liquid to cover meat entirely and cover pot or pan.
  • Continue to cook on the stovetop on low heat (a very gentle simmer) or move to preheated oven at 325°F for 3 to 4 hours.
  • Meat is ready when it can be shredded easily with a fork.



  • A good sear will increase flavor and improve texture so be sure the pan is hot and don’t overload it. Sear beef in smaller batches if needed.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !