How to Cook Beef Stew Meat: A Winter One-Pot Recipe
Stew meat is a freezer staple for cold Wyoming days. The important ingredient is time: brown the beef for flavor, then simmer it gently until it becomes fork-tender. Add vegetables later so they keep their shape instead of spending the entire afternoon in the pot.
What is beef stew meat?
Our stew meat is ready-cut Wyoming Wagyu + Angus beef, prepared from trimmed cuts across the animal. The product is intended for slow-cooked soups, stews and braises. It is a different starting point from our kabob meat, which is prepared for quick, high-heat meals.
A package of beef cubes is not a guarantee that every piece comes from the same muscle. Tenderness and cooking time can vary. For this recipe, a gentle simmer and a fork test are more useful than treating the timer as a promise.
Winter beef and root-vegetable stew
Serves about 6. Prep: approximately 25 minutes, plus thawing. Cooking: roughly 2 1/2–3 1/2 hours; allow extra time if the beef still feels firm. You will need a heavy pot with a lid.
Ingredients
2 pounds BHMF stew meat, fully thawed
2 tablespoons cooking oil
Salt and black pepper to taste
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups low-sodium beef stock, plus extra as needed
1 teaspoon dried thyme
1 bay leaf
3 medium carrots, cut into thick pieces
1 pound potatoes, cut into bite-size pieces
1 cup frozen peas, optional
Method
Thaw the meat in the refrigerator. Pat dry and season with salt and pepper. Heat the oil in a heavy pot over medium-high heat.
Brown the beef in batches, leaving space between pieces. Transfer the browned beef to a plate. Browning adds flavor; it does not finish cooking the meat.
Lower the heat to medium. Cook the onion until softened, then stir in the garlic and tomato paste for about one minute. Add a splash of stock and scrape up the browned bits.
Return the beef and its juices to the pot. Add the remaining stock, thyme and bay leaf. Bring to a simmer, then reduce the heat, cover and cook gently. Stir occasionally and add stock or water if the liquid gets too low.
Begin checking the beef after about two hours. When it is getting tender, add the carrots and potatoes. Simmer until the vegetables are cooked and the beef yields easily to a fork, usually another 30–45 minutes. Keep cooking gently if the beef is still firm.
Add the peas, if using, near the end and heat through. Remove the bay leaf, taste, adjust seasoning and serve.
Tender beef takes more than a safe minimum temperature
USDA lists 145°F plus a three-minute rest for whole cuts of beef. Stewing continues well beyond that minimum as the beef simmers toward tenderness. Do not stop cooking simply because the meat has reached a minimum safe temperature; continue until it is tender enough for the meal you want.
If your stew needs an adjustment
Tough beef usually needs more gentle cooking time. If the liquid becomes too concentrated, add a little stock or water. For a thicker stew, mash a few cooked potato pieces into the liquid, or simmer uncovered briefly. Avoid a hard boil that aggressively breaks up the vegetables.
Serve with bread, or keep the meal simple and let the potatoes be your side. This recipe uses low-sodium stock so you can adjust the salt at the end rather than over-seasoning a broth that reduces during cooking.
Cool, store and reheat safely
Divide leftovers into shallow containers and refrigerate within two hours, or one hour above 90°F. Use refrigerated stew within three to four days. Reheat leftovers to 165°F; USDA also advises bringing soups, sauces and gravies to a rolling boil when reheating.
Comments