Beef For Stew

Beef For Stew

8 Reviews Write a Review


~1lb per pack.

Total Weight:
--- lbs
Total Packs:
Total Cost:
About this cut:

These hearty 1" pieces of lean beef are cut from the choicest portion of our beef. Great for hearty stews or adding some satisfying meatiness to your chulent. They are also tender enough to use in a quicker-cooking (ie, not slow-cooked) stew or soup.  For maximum flavor, brown this meat in a pan before proceeding with your recipe.

Basic Cooking Technique:

Cook slowly in soup, stew or chulent.


Beef Stew, Two Ways

Rose Veal Stew with Fennel and Tomatoes

Sweet & Sour Flanken Soup

  • 5
    Great for stir fry

    Posted by Brenda on May 15th 2018

    Tender and flavorful!

  • 5
    Perfect stew

    Posted by Elisheva on May 15th 2018

    Chunks the right size for serving, meat full of flavor and braising to extreme tenderness. Will repeat!

  • 5
    Instant pot!!

    Posted by Chani P. on May 10th 2018

    Love cooking this meat for 35 minutes in the instant pot for a perfect stew!

  • 5
    beef for stew

    Posted by Liz Anisfeld on Apr 25th 2018

    Absolutely delicious! Wish I could afford to buy more of it.

  • 5
    Never disappointed with beef stew.

    Posted by Shirley on Mar 5th 2018

    Meat comes out flaverful and tender. Cooked well meat comes out super soft.

  • 4
    Beef for Stew

    Posted by Cari Gardner on Feb 11th 2018

    Loved the quality, taste, but cubes were too big. I cut them in 3rds or quarters.

  • 5
    So tender!

    Posted by Leah K on Jan 2nd 2018

    I made beef goulash with this and everyone at the table commented on how tender and flavorful the meat was.

  • 5
    Made a beef and barley soup.

    Posted by Cari Gardner on Dec 26th 2017

    I had to cut the cubes (a full 2 lbs) into quarters. I used more of the ingredients than the G&B recipe indicate and I changed a few. Instead of diced tomatoes and tom paste, I used a whole can of tomatoes. I did use the bacon, but cut away most of the fat which was about 1/2 the package, I also added mushrooms and double the amount of barley. The finished product was delicious. I suspect it will be even better tomorrow. I plan to serve it with a great pumpernickel or rye bread to guests with a side of broccoli rabe and a good red wine.