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Stew Meat (Kabobs)

Beef stew meat refers to small, cut-up pieces of beef that are typically used in slow-cooked dishes like stews or braises.

The meat is often taken from tougher cuts of beef, such as chuck or round, which are well-suited for slow cooking. These cuts break down over time, becoming tender and flavorful when simmered in liquid for an extended period.

When using beef stew meat, the goal is to cook it low and slow to allow the connective tissues to break down, resulting in a tender and rich dish. Beef stew meat is versatile, and can be used in various recipes like traditional beef stew, soups, or braised dishes.

Tips for Cooking with Beef Stew Meat:

  1. Brown the Meat First: Searing the beef stew meat in hot oil before simmering it helps develop rich flavors.
  2. Low and Slow Cooking: Use a slow cooker, Dutch oven, or stovetop to cook the stew over a low heat for several hours.
  3. Add Vegetables: Carrots, potatoes, onions, and celery are classic additions that complement the beef well.
  4. Season Well: Herbs like thyme, rosemary, and bay leaves enhance the depth of flavor in the stew.
  5. Liquid: You can use broth, stock, or even wine as the cooking liquid to enrich the flavor.