As we approach the colder months, there are very few dishes as comforting or hearty as a stew. Effortless to make, nearly always inexpensive, and requiring very few ingredients, recipes using beef stew meat typically need a fairly long time to cook to allow the fat to render down.
The meat becomes tender, but you’re left with a mixture that is adaptable and delicious.
What’s more, they freeze well, and so you’re only one reheat away from a meal to sit in front of the fire with on a cold day that gives you all the pleasure of a stew that has been gently bubbling away for hours on the stove but without the time.
For 19 ideas to keep your recipes with stew meat exciting and filled with flavor, keep scrolling.
Filled with carrots, white and sweet potatoes, and celery, this stew is reminiscent of a classic beef stew known and loved by many of us.
However, the thing that sets this apart from a traditional beef stew is the use of the instant pot, as rather than taking the typical several hours to cook, it takes just 20 minutes.
Yes, you read that right!
If you’re in a time pinch but crave a hearty bowl of stew, bookmark this recipe.
With additions of chili powder, cayenne pepper, and cumin, this stew is heavily spiced and flavorsome.
The Yukon gold potatoes are essential here as they are less likely to break apart than other potato varieties and help keep the stew chunky and full of texture.
The potatoes make this stew filling, but for another dish to serve alongside this, why not try a cornbread recipe studded with jalapenos?
That title is quite the claim.
And as bold as it is, it may just be entirely true.
The deeply flavored homemade gravy is so delicious and thick and perfectly drapes over a pile of creamy mashed potatoes if that’s your thing, too.
The browning of the stewing beef here is an additional step that takes just a few minutes but makes all the difference as it helps to seal the meat and retain the juices.
This is a nice, quick, and easy beef stew recipe that’s perfect for if you want something really quick to pull together with mostly store cupboard ingredients.
Store-bought brown gravy mix is utilized here, but if you want to fancify this dish for serving guests, use red wine instead.
Button mushrooms would also work well here, along with carrots for additional sweetness and color.
With this recipe, you do get the best of both worlds as you have the rich gravy created by the beef, but the addition of heavy sour cream transforms the gravy into something creamy, unctuous, and utterly delicious.
Stewing beef works great here, but chuck roasts or rump roasts are the best as they become tender and retain their texture.
For extra indulgence and richness, serve this with buttermilk biscuits or creamy mashed potatoes.
This recipe disproves the idea that stewed beef only belongs to mashed potatoes.
Served in warmed tacos and topped with salsa, feta, guacamole, and cilantro, the beef is stewed with spices including chili powder, cumin, and garlic powder for the ultimate flavor bomb.
The feta helps to brighten this recipe with stew meat and cut through the richness of the stewed beef with its sharp tang, but you could easily replace this with queso fresco for a milder alternative.
Pot pie is surely the most comforting meal for fall and winter.
This mixture of heavily seasoned beef, carrots, and frozen green peas is encased in a crisp, buttery pie crust.
This recipe details instructions for making homemade pie crust dough, but if you’re in a time pinch, you could use a store-bought pie crust dough such as Pillsbury’s dough.
This classic French dish has stood the test of time, and for a good reason!
The beef is braised in red wine along with onions and carrots, making for a rich, decadent gravy.
The secret ingredient here (unless you’re French and know the parts of this recipe like the back of your hand) is bouquet garni, an assortment of parsley stalks, thyme sprigs, and bay leaves tied together.
Smothered in a rich brown gravy, these beef tips are ridiculously tender and are best served over – you guessed it – a pile of creamy mashed potatoes!
The mushrooms add so much flavor and earthiness here, and while you could opt for button mushrooms, portobella baby mushrooms have much more taste, so we would recommend using them in this recipe with stew meat.
Carne Guisada is a Tex-Mex beef stew fragrant with spices such as cumin, garlic, and black pepper, which all create a wonderfully warming and flavorful gravy.
Traditionally, it’s served with tortillas, rice, and beans, but you could also do it taco-style and top with guacamole, shredded cheese, and lime to freshen it up!
How would you serve this stew meat recipe?
Native to Hungary, this goulash is enriched with lots of smoky paprika and caraway seeds to create a savory sauce that warms up any cold day.
The potatoes soak up all of the broth flavors and help bulk this dish out, making it a perfect meal to serve for a large crowd or family.
Serve with crusty bread or on top of a bed of noodles.
If you’re all stewed-out and find yourself wanting to Google ‘beef stew meat recipes NOT stew’, you’ll be grateful for this kabob recipe.
Kabobs are typically fried, and so this air-fried version is much healthier as no oil is required!
Chunks of white onion and green bell pepper are sandwiched in-between the cubes of beef, giving lots of flavor and sweetness.
Marinating the beef here for a minimum of 30 minutes is key for the maximum flavor to allow the spices to penetrate and tenderize the meat fully.
This recipe is so good that it will become a regular feature within your weekly menu – we promise.
Tender chunks of beef are smothered in a sour cream sauce and tossed with egg noodles.
The secret ingredient here is the ‘better than bouillon beef base as this has much more depth of flavor than regular beef broth as it is much more concentrated.
Our top tip here would be to ensure you season your beef well as the sour cream mellows out the intense flavor of the broth slightly.
Guinness stew isn’t just for St Patrick’s Day!
This stew can be enjoyed at any time, and it would be a disservice to you and your tastebuds to reserve it for one day of the year.
Because the Guinness is heavily hopped and the barley has been roasted, the flavor is intense, bitter and as this slow cook with the beef, it transforms into a smooth gravy and helps to cut through the richness of the beef and beef stock.
As we’re now in the midst of Fall, pumpkin recipes are at the forefront of our minds when we crave something hearty, comforting, and filling.
Made with pumpkin puree, this is easy to make as they work of cutting, roasting, and pureeing the pumpkin is cut out for you.
And don’t worry, the pumpkin doesn’t entirely dominate here. The puree mellows out once simmered with the beef stock, and it offers a gentle sweetness.
Be sure to use an unsweetened pumpkin puree!
What to do with stew meat when you don’t have much time to play with it? Grab a handful of sweet potatoes, your beef, and a few other ingredients, and you’re halfway there.
Unlike regular white potatoes, the sweet potatoes break down much more easily and help create this thick and filling sauce.
Any orange or red-skinned sweet potatoes will work well, but Red Garnet or Jewel sweet potatoes are particularly good.
For when you’re short on time, this is a great dump-it-all-in crockpot recipe you’ll surely come back to time and time again.
If you’re looking for a healthier version of a classic stroganoff, this is the recipe for you!
This is an Americanized version as instead of classic fresh egg noodles, spiral pasta is used, and so it’s a great way of making your beef go further for a crowd or if you’re serving your family.
Fresh mushrooms are used here, but for even more flavor, soak a few dried porcini mushrooms and add those in!
If you’re ever sat wondering, ‘what can I make with stew meat that isn’t a classic beef stew or stroganoff?’ this is the recipe for you.
With a beef stock sauce laced with soy sauce, honey, ginger, and garlic, this broth is filled with umami goodness. Although tempting to drink straight from a bowl by itself, the addition of Hokkien noodles and beef stew meat makes this deeply satisfying.
You could add Asian vegetables such as sliced Chinese cabbage, grated carrots, bok choy, and bean sprouts for added nutrients, color, and texture.
Gyros are a Greek dish of flatbread stuffed with spiced meat and topped with fresh ingredients and condiments such as tzatziki sauce, shredded lettuce, red onion, and cucumber.
This is one of our favorite beef stew meat ideas as meat for gyros is typically grilled on a rotisserie, so the meat here is a real point of difference as you end up slowly cooking the beef in the spices with much more tender and flavorful meat.
The tzatziki sauce is really easy to prepare; however, you could use store-bought to save on time and preparation.
- beef stew meat, cut into 1-inch pieces
- all-purpose flour
- ground black pepper
- clove garlic, minced
- bay leaf
- Worcestershire sauce
- onion, chopped
- beef broth
- potatoes, diced
- carrots, sliced
- In a mixing bowl, mix together the flour, salt and pepper and once combined, add in the cubed beef.
- Toss the beef in the seasoned flour, making sure all of the pieces are nicely coated.
- Add the meat to your slow cooker and add in the vegetables along with the Worcestershire sauce, bay leaf, paprika and beef broth.
- Cover the slow cooker, select the low setting and leave to cook for between 10-12 hours (if you’re shorter on time, select the high setting and cook for 4-6 hours).