Beef Stew Meat

What it's good for:

Toss it in flour, brown it in batches in a hot pot, then braise low and slow with broth, wine, and vegetables for 2–3 hours on the stovetop or in a 300°F oven. Slow cooker on low for 8–10 hours.

Don't skip the browning step, it adds flavor to the whole pot that you can't get any other way. Cook in batches so you don't overcrowd the pan.

Here's what you're getting:

Our stew meat comes from chuck and other well-marbled muscles, cut into braising-sized chunks. The connective tissue and fat break down during long cooking and make the stew rich and the meat fall-apart tender.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef stew meat in the fridge for 1-2 days, or refreeze immediately if not using.