Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef stew meat is a nutrient-dense source of high-quality protein, heme iron, and Vitamin B12. It supports muscle maintenance and immune function, though it should be consumed in moderation as part of a balanced diet due to its 12g of fat per 100g.
Beef stew meat contains approximately 22g of protein per 100g serving. This makes it an excellent source of complete protein, providing all the essential amino acids necessary for muscle growth and tissue repair.
Yes, beef stew meat is very keto-friendly because it contains 0g of carbohydrates and a moderate fat content. It is an ideal protein source for low-carb diets, provided it is not prepared with flour-based thickeners or high-carb vegetables.
Because stew meat often comes from tougher cuts like chuck or round, it requires 'low and slow' cooking. Simmering the meat in liquid for 1.5 to 2.5 hours allows the collagen to break down, resulting in a fork-tender texture.
It is generally not recommended for quick stir-frying because these cuts are naturally tough and will become chewy if cooked fast. For stir-fry, it is better to use tender cuts like sirloin, or you must slice the stew meat very thinly against the grain and marinate it extensively.
Raw beef stew meat is naturally gluten-free. However, when cooking, be aware that many traditional stew recipes use wheat flour to dredge the meat or thicken the gravy, which would introduce gluten to the dish.
Beef stew meat is rich in Vitamin B12 for nerve function, zinc for immune health, and heme iron. Heme iron is a highly bioavailable form of iron that helps prevent anemia and supports oxygen transport in the blood.
beef stew meat is a versatile ingredient found in cuisines around the world. With 200 calories per 100g and 22 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring beef stew meat with step-by-step instructions.
Browse recipes →Raw beef stew meat should be stored in the coldest part of the refrigerator and used within 3 to 5 days of purchase. If you cannot use it within that timeframe, it can be frozen for 6 to 12 months for optimal quality.
Spoiled beef stew meat will typically have a sour or off-putting odor, a slimy or tacky texture, and may turn a dull grey or greenish color. If any of these signs are present, the meat should be discarded.
While not strictly necessary, browning the meat in a hot pan first creates a Maillard reaction that adds deep, savory flavor and a rich color to the dish. It significantly improves the final taste and appearance of the stew compared to adding raw meat directly.