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Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat. The chunks or cubes are usually bite size, but they can be smaller or larger depending on the recipe or personal preference. The best beef stew meat is from the chuck because it is very flavorful.
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Beef Stew Meat | | 
Pork Stew Meat |
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USDA Nutrition Facts |
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| Serving Size 1 cup, chopped or diced |
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| Calories 237 |
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| Protein 30g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 202mg |
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| Sodium 78mg |
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| Cholesterol 83mg |
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| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Calories 148 |
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| Protein 21g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 251mg |
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| Sodium 79mg |
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| Cholesterol 63mg |
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| Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) |
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| Calories 285 |
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| Protein 26g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 182mg |
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| Sodium 73mg |
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| Cholesterol 79mg |
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Stew Meat term - Related Content |
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| A sauce which can be served warm or cold, eaten on its own, or served as a topping on other food, such as cake, ice cream, pancakes, or waffles. |
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| Simple to make and delicious to eat! Make extra and save in the freezer for those "busy no-time to cook" days. |
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| Tasty and economical, meatballs make quick work of stew. Can be made ahead, refrigerated (up to several days), and reheated to serve. Use the rice option to make gluten-free version. |
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| Thick, rich comforting stew for the holiday season. |
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| This inexpensive cut of beef makes a wonderful stew. You could substitute canned beans, but dried beans cooked "from scratch" will take about as long as the stew will, and will taste better. |
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Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
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Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
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| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
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Additional Slow Cooker Recipes:
Appetizers | Breakfasts | Side Dishes | Meals | Soups & Stews | Desserts
Meat Recipes:
Beef Roast | Quick & Easy Pork Chops | ... |
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| Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include ... |
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| A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan. They are available in ... |
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| A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable. ... |
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| A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order ... |
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| An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, ... |
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