What to Make With Beef Stew Meat — Fast Flavorful Beef Tips

Turn tough chuck cubes into juicy garlic-butter beef tips in under 45 minutes, with stovetop, Instant Pot, and slow-cooker options.

You bought the “stew meat” because it was cheap. Now it’s glaring at you from the fridge like a dare. Here’s the move: turn those humble cubes into glossy, tender beef tips with a steakhouse-caliber gravy in less time than it takes to watch an episode. No three-hour simmer. Just smart technique that turns tough into triumphant, ASAP.

We’ll use heat, a tiny bit of science, and pantry staples to make the meat melt-in-your-mouth. The result? A one-pan dinner that crushes cravings and plays nice with mashed potatoes, noodles, or rice. Your future self will thank you when lunch tomorrow tastes even better.

Why This Recipe Works

High-heat sear builds flavor fast. Browning the cubes in batches creates fond (the caramelized bits) that turns into a rich gravy. That crust is free flavor—don’t skip it.

Gentle braise finishes the job. After searing, the beef simmers softly in a savory liquid so the connective tissue breaks down without drying out. Low and slow-ish wins.

Smart tenderizing keeps it juicy. A quick sprinkle of baking soda (then rinse) raises pH and helps meat stay tender. It’s optional, but clutch if your stew meat is particularly tough.

Layered umami, balanced acidity. Worcestershire, tomato paste, and mushrooms deepen the beefy notes, while a touch of Dijon and wine (or extra broth) brightens the finish.

Butter for gloss and body. A small pat at the end pulls everything together, giving the sauce that restaurant sheen without making it heavy.

What Goes Into This Recipe – Ingredients

• 2 pounds beef stew meat (usually chuck), cut into 1-inch cubes
• 1 teaspoon baking soda (optional, for tenderizing)
• 1½ teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (avocado, canola, or light olive)
• 1 large yellow onion, thinly sliced
• 8 ounces cremini or button mushrooms, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1½ cups low-sodium beef broth
• ½ cup dry red wine (optional; sub extra broth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped parsley (optional, for garnish)
• Cornstarch slurry: 1½ tablespoons cornstarch mixed with 2 tablespoons cold water

How to Make It – Instructions

1. Optional tenderize (recommended): Toss beef cubes with baking soda and ½ teaspoon salt. Let sit 20 minutes, then rinse under cold water and thoroughly pat dry. If skipping this, just pat dry and season the meat with 1 teaspoon salt and the pepper.
2. Sear in batches: Heat oil in a large heavy skillet or Dutch oven over medium-high until shimmering. Add half the beef in a single layer and sear 2–3 minutes per side until deeply browned. Transfer to a bowl; repeat with remaining beef. Don’t crowd the pan—you want a legit crust, not steamed cubes.
3. Sauté aromatics: Reduce heat to medium. Add onion and mushrooms with a pinch of salt. Cook, stirring, 5–7 minutes until they release liquid and start browning. Add garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
4. Deglaze and build sauce: Pour in wine (or extra broth). Scrape up the brown bits. Stir in beef broth, Worcestershire, thyme, and any juices from the bowl of seared beef. Bring to a gentle simmer.
5. Braise to tender: Return beef to the pot. Cover partially and simmer on low 30–40 minutes, stirring occasionally, until the cubes are fork-tender. Keep it just below a full boil—vigorous bubbling will toughen the meat, and we’re not here for that.
6. Thicken: Stir the cornstarch slurry, then drizzle it in while stirring. Simmer 2–3 minutes until the sauce coats a spoon. Add Dijon and butter; stir until glossy. Taste and adjust salt and pepper.
7. Serve: Sprinkle with parsley. Spoon over mashed potatoes, buttered egg noodles, or rice. If anyone complains, hand them the spoon and let the sauce convince them.

Storage Tips

• Fridge: Store in an airtight container up to 4 days. Reheat gently over low heat; add a splash of broth to loosen the sauce.
• Freezer: Freeze in portions up to 3 months. Thaw overnight in the fridge. Reheat slowly; if the sauce looks thick, whisk in a bit of water or broth.
• Make-ahead: Cook fully and refrigerate. The flavors get even better by day two—like magic, but edible.
• Reheating tip: Keep it to a gentle simmer. Microwaving on 50–60% power in short bursts helps avoid toughening, FYI.

Benefits of This Recipe

• Budget-friendly: Stew meat is cheaper than steak, but we treat it like a VIP.
• Weeknight-fast: Sear, simmer, sauce—dinner in roughly 45 minutes.
• Flexible: Works on stovetop, Instant Pot, or slow cooker. No special gear required.
• Versatile serving: Loves potatoes, noodles, rice, polenta, or crusty bread.
• Make-ahead friendly: Stores great and reheats like a champ.
• Customizable: Dial up mushrooms, swap herbs, add veggies; it’s your kitchen.
• Diet-friendly options: Easy gluten-free (use cornstarch) and dairy-free (skip butter).
• High-protein comfort: Satisfying without being fussy—minimal effort, maximum payoff.

Common Mistakes to Avoid

• Overcrowding the pan: Searing too much at once kills browning. Work in batches for that deep crust.
• Skipping the pat-dry step: Wet meat won’t brown well. Moisture equals steam, and steam equals sad beef.
• Boiling instead of simmering: A hard boil can toughen the meat. Keep it to a gentle burble.
• Not deglazing properly: The fond is flavor gold. Scrape it up with wine or broth—don’t leave money on the table.
• Over-thickening: Add slurry gradually. You can always add more; you can’t un-starch concrete gravy.
• Uneven cubes: Inconsistent sizes cook unevenly. Aim for uniform 1-inch pieces.
• Under-seasoning: Taste at the end. A pinch of salt or splash of Worcestershire can wake the whole dish up.

Different Ways to Make This

• Instant Pot Beef Tips: Sear meat on Sauté (in batches). Add aromatics, liquids, and seasonings. Pressure cook on High for 20 minutes, natural release 10 minutes. Stir in slurry on Sauté and finish with Dijon and butter.
• Slow Cooker Beef Tips: Sear meat and sauté aromatics in a skillet. Transfer to slow cooker with liquids and seasonings. Cook on Low 6–7 hours (or High 3–4). Thicken on stovetop with slurry and finish with butter/Dijon.
• Beef Stroganoff Spin: After thickening, stir in ½ cup sour cream and a splash of broth. Serve over buttered egg noodles with parsley.
• Asian-Style Beef Tips: Swap Worcestershire for 2 tablespoons soy sauce. Add 1 teaspoon grated ginger and a drizzle of sesame oil at the end. Garnish with scallions.
• Taco Night: Season beef with 1 teaspoon chili powder and ½ teaspoon cumin while searing. Shred lightly after braising and serve in tortillas with pico and lime.
• Loaded Bowl: Spoon over rice with roasted broccoli, pickled onions, and a drizzle of sriracha mayo. IMO it slaps.

FAQ

Do I have to use baking soda to tenderize the meat?

No. It’s optional but helpful. Baking soda briefly raises the pH so proteins don’t bond as tightly, keeping the meat tender. If your stew meat is decent marbling chuck, a patient simmer will still deliver great results.

Can I skip the wine?

Yes. Replace with extra broth. Wine adds acidity and complexity, but Worcestershire and Dijon keep the sauce lively without it. Just don’t skip the deglazing step.

What cut is “stew meat,” really?

Usually chuck, but it can be a mix. Chuck is ideal because its connective tissue breaks down into rich, silky bites when cooked properly. If your package looks very lean, be extra careful not to overcook at a hard boil.

How do I keep the beef from getting tough?

Two keys: sear hot, simmer low. Brown in batches, then keep the braise at a gentle simmer—not a boil. Also, resist “just five more minutes” at a rolling boil; that’s how you get shoe leather.

Can I make this gluten-free?

Totally. Use cornstarch slurry to thicken (as written) and ensure your Worcestershire is a gluten-free brand. Skip flour and you’re good.

Can I add potatoes or carrots directly to the pot?

Yes. Add bite-size carrots after you return the beef to the sauce. Add potatoes 20 minutes before the end so they cook through without disintegrating. You may need a splash more broth.

How can I scale the recipe?

Double everything and use a larger Dutch oven. The only non-negotiable: sear in more batches so the meat browns properly. Add a few extra minutes for the simmer if your pot is crowded.

What should I serve with it?

Mashed potatoes, buttered egg noodles, white rice, polenta, or even cauliflower mash if you’re going lighter. A crisp green salad or roasted green beans round out the plate nicely.

My Take

Stew meat gets a bad rap because people treat it like second-class steak. Give it a fierce sear, a respectful simmer, and a sauce that loves beef, and it shines. This dish turns budget cubes into a legit comfort-food headliner—fast. Keep the technique tight, and the results will taste like you planned it all week, even if you threw it together between emails.