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Looking for creative ways to use beef stew meat besides traditional stew? Discover 20+ delicious recipes using beef stew cubes, from stir-fries to hearty casseroles. Find your next favorite beef dinner today!
About once a month I stock my freezer with a variety of meats. Chicken thighs, chicken breasts, whole chicken, ground beef, chuck roast, and beef cubes, to name a few staples. I find that if I have a well-stocked fridge and pantry, I am much more likely to want to cook dinner after work rather than order takeout.
So, let’s talk stew meat! Or beef stew cubes, stew beef, beef cubes, or whatever you want to call it…
As much as I love a good rich and hearty beef stew (especially this recipe because it’s packed with flavor and cooks up in just 1 hour!), I like to keep things interesting. I’m always looking for ideas on what to make with stew meat besides stew.
Additionally, sometimes it’s hard to want to eat a piping hot stew during the summer months, especially here in Florida. If you have other recipe ideas up your sleeve, you can enjoy this economical cut of meat year-round.
I put together a list of some of the best non-stew dishes with beef cubes. This cut is as versatile as it is budget-friendly, and there is a huge variety of meals to cook with stew meat! In this article, you’ll find a range of options from fragrant beef curries, to braised beef meals, beef rice dishes, savory meat pies with beef, and a few different beef goulash recipes.
Beef cubes turn out great with low and slow cooking, as well as with high pressure cooking, so here you’ll find a few slow cooker and Crockpot recipes, in addition to several Instant Pot recipes using stew meat.
Pro Tip: An Easy Substitute For Stew Meat
If you’re making a recipe that calls for stew meat only to find you don’t have it on hand, you can substitute with chuck roast, top round roast, or bottom round roast. Simply trim off the excess fat and cut the roast into 1-inch meat cubes.
Also, note that stew meat doesn’t necessarily have to be beef! Venison, lamb, goat, etc, are all good choices for stew meat.
What to Make with Stew Meat Besides Stew
Start going through the meat stash in your freezer! Bookmark these delicious meals so you can easily find them again when you’re planning your weekly dinner menu. And many of these dishes are perfect for meal prep because they freeze well and leftovers are even better.
Instant Pot Stew Meat Recipes That Are Not Stew
If you’re looking for quick and easy weeknight recipes using beef chunks that taste like they slow-simmered all day, the Instant Pot is the way to go! An electric pressure cooker lets you cook things quickly that normally need to be cooked low and slow. It’s perfect for tougher cuts of meat! I use the Instant Pot for several of my favorite beef cubes recipes.
Slow Cooker Stew Meat Recipes Other Than Stew
When you’re looking for recipes using beef stew cubes that aren’t stew, the slow cooker is an excellent place to turn! Put your Crockpot to good use; come home to a house that smells amazing and a delicious hot meal waiting for you.
Savory Meat Pies
There’s just something about a savory pie with a flaky butter crust and a rich hearty filling that says comfort food to me. Tender cubes of beef makes these meaty pastries satisfying, and they’re the perfect choice if you want to try something new.
Goulash Recipes
There are so many different beef goulash recipes out there! Many European countries have their own version of this classic beef dish, and of course it’s not to be confused with American Goulash. Try a new type of goulash today!
Tips For Cooking With Stew Meat
- The most important thing to remember is to cook the meat until it’s tender. Low-and-slow methods (such as braising in the oven or on the stovetop, or using an electric pressure cooker or slow cooker) work well.
- If you overcook stew meat (believe it or not, it is possible!), use it to make pulled (aka shredded) beef. Enjoy it as a barbecue beef sandwich or wrap, beef and rice bowl, burritos, tacos, or beef salad bowl.
- Don’t be afraid to experiment with flavors. This cut of meat lends itself beautifully to a variety of flavor profiles!
Frequently Asked Questions
A lot of people ask if this is just cut up steak! And I guess that really depends on what you consider “steak”.
Stew meat is chunks of beef (also called beef cubes) that typically come from tougher cuts of meat with lots of connective tissue, such as chuck or round. Cooking this cut of meat low and slow with liquid (aka, the cooking method known as braising) breaks down connective tissue. This results in melt-in-your-mouth-tender meat.
Its versatility lies in its ability to absorb flavors and become tender in various recipes beyond traditional stews.
This is frequently “chuck” (which comes from the shoulder of a cow), and/or “round” (including both top and bottom round, which comes from the back leg of the cow).
Yes! Get a chuck roast, trim off the visible fat, and cut the roast into bite-sized chunks.
The key is slow cooking. Methods like braising, simmering in a flavorful liquid, or using a pressure cooker or slow cooker can break down the connective tissues, resulting in fork-tender meat.
Because stew meat comes from a tougher cut, it’s usually best to cook it low-and-slow with liquid until tender. However, the exact amount of time this will take depends on the specific cut of meat and the size of the meat chunks. If you’re braising on the stovetop, usually around 2 hours will result in tender meat.
Of course, cooking it takes longer in the slower cooker and is faster in the Instant Pot!
Yes! Thinly slice or tenderize it with a marinade or a Chinese cooking process called velveting. (Learn how to velvet meat in this Mongolian beef recipe.) This makes it ideal for stir-fries, tacos, and even pasta dishes.
No, stew meat doesn’t usually have bones. It’s typically boneless bite-sized pieces of meat, although you can occasionally find stew meat with bones. Or if you want it with bones, ask your butcher to see if they can accommodate.
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This post was first published on An Edible Mosaic on March 10, 2023 and updated on September 17, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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