Stew meat is beef that has been cut into small cubes and packaged together, usually from tougher cuts like chuck or round. It isn’t a specific cut of beef, but rather a label butchers use when packaging trimmed pieces of meat that are well suited for slow cooking.
As cattle farmers raising Angus cattle, we often get questions about what stew meat actually is, where it comes from on the cow, and the best way to cook it. In this guide, we’ll explain what stew meat is, why it’s usually tougher than steak, and how to cook it so it becomes tender and flavorful.
This post was originally published in 2024, and updated in March 2026.
What is Stew Meat?
Believe it or not, Stew Meat isn’t a specific cut of beef. It’s usually beef that has been cut into cubes and packaged together from trimmings of larger cuts like chuck or round.
Jump to:
- What is Stew Meat?
- What Part of the Cow Does Stew Meat Come From?
- Why is Stew Meat Usually Tough?
- Best Cooking Methods for Stew Meat
- How to Make Beef Stew Meat Tender
- What to Look for When Purchasing Stew Meat?
- Can You Grill Stew Meat?
- Recipes You Can Make With Stew Meat
- FAQs
- Kitchen products we love:
- Learn More About Beef from Our Farm
What Part of the Cow Does Stew Meat Come From?
Stew Meat typically comes from the Chuck primal cut, which is the shoulder of the cow, or the Round primal cut, which is the cow’s rump and hind legs.
If you want to learn more about where different cuts come from, see our guide to Cuts of Beef Explained: Chart, Diagram, and Best Cooking Method.
Why is Stew Meat Usually Tough?
Cuts of beef from the chuck and round are tougher because they’re from well-worked muscles that are full of collagen-rich connective tissue. It is important to know this because the collagen melts into the beef, and the meat will become more tender as it cooks.
Typically, it is best when it’s incorporated into dishes with long cooking time and lots of liquid. The combination of cooking time and liquid turns the tougher cuts into melt-in-your-mouth beef.
Best Cooking Methods for Stew Meat
The key to cooking stew meat successfully is matching the cut of beef with the right cooking method. Because it usually comes from well-worked muscles like chuck or round, it contains more connective tissue than tender steaks. That connective tissue breaks down slowly during cooking, which is why it’s best for low and slow cooking methods like braising, slow cooking, simmering in soups and stews, and pressure cooking.
These methods allow the collagen in the meat to break down into gelatin, which makes the beef tender and flavorful.
How to Make Beef Stew Meat Tender
The secret to making beef stew tender is the cook time and moisture.
When stew meat cooks slowly in liquid, the collagen in the meat gradually breaks down into gelatin. This process transforms tough muscle fibers into tender, flavorful beef.
To make stew meat tender:
- Cook it slowly at a low temperature
- Use plenty of liquid – broth, sauce or water
- Allow enough cooking time for the connective tissue to break down.
If it’s still tough, it usually just needs more cooking time.
What to Look for When Purchasing Stew Meat?
Stew Meat is often sold as prepackaged chunks of meat. When purchasing, look for a package with evenly sized pieces of beef, visible marbling (thin white streaks of fat), and a bright red color.
The fat and connective tissue may not look appealing at first, but they help make the meat more tender and flavorful when cooked slowly.
Farmer’s Tip: Another option which we often do in our kitchen is to make your own stew meat by cutting a chuck roast into 1-2 inch cubes.
Can You Grill Stew Meat?
Stew Meat is usually cooked using slow methods, but it can be grilled if prepared properly. If you want to try grilling it, see our recipe for Stew Meat Kabobs, which explains the process step-by-step.
Recipes You Can Make With Stew Meat
Although stew meat is typically used for Beef Stew, it can be used for many other dishes that cook slowly in liquid. Here are some of our favorites:.
- Easy Beef Stew
- Stuffed Pepper Soup
- Beef Enchilada Recipe
- Three Bean Crockpot Chili
- Slow Cooker Pepper Steak
- Italian Beef Sandwiches
- Stuffed Bell Peppers
- Easy Beef Stir Fry
- Beef Nachos Supreme
- Slow Cooker Mongolian Beef
- Beef and Broccoli Stir Fry
- Stew Meat Kabobs
FAQs
Not exactly. Stew meat often comes from chuck, but it can also come from round or other trimmed cuts of beef.
Stew meat is usually made from trimmed pieces of larger cuts, which makes it more affordable than steaks.
Kitchen products we love:
Learn More About Beef from Our Farm
As cattle farmers raising Angus cattle, we spend a lot of time thinking about how different cuts of beef cook best. Understanding where beef comes from on the animal helps explain why certain cuts are tender and others require slow cooking. Here are some guides and recipes you may like:
Beef Education:
- How We Raise Our Grass Fed Beef
- Cuts of Beef Explained: Chart, Diagram & Best Cooking Method
- Heifer vs. Cow: What’s the Difference Between Heifers, Steers, Cows & Bulls
- 53 Fun Facts About Beef
More Recipes Using Stew Meat:
- What to Make with Stew Meat (Other Than Beef Stew)
- Easy Slow Cooker Pepper Steak (made with steak or stew meat)
- Classic Beef Stew Recipe
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We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.