Know what’s on your plate
Beef for stew
Calories & nutrition facts
chuck, separable lean and fat, select, raw
Nutrition facts
Per 100 g% DV- Calories 124 kcal —
- Protein 22 g 44%
- Carbohydrate 0.2 g 0%
- Fat 4 g 5%
- Saturated fat 1.7 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 81 mg 4%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.15 mg 1%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 5.2 mg 32%
- Pantothenic acid (B5) 0.67 mg 13%
- Vitamin B6 0.57 mg 33%
- Folate (B9) 4 µg 1%
- Vitamin B12 2.4 µg 101%
- Choline 74.6 mg 14%
Minerals
- Calcium 14 mg 1%
- Iron 2.2 mg 12%
- Magnesium 20 mg 5%
- Phosphorus 209 mg 17%
- Potassium 359 mg 8%
- Zinc 5.5 mg 50%
- Copper 0.09 mg 10%
- Manganese 0.01 mg 1%
- Selenium 26 µg 47%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 124 | 22 g | 0.2 g | 4 g |
| 1 × oz | 113 g | 140 | 25 g | 0.2 g | 4.5 g |
| 2 × oz | 226 g | 280 | 50 g | 0.5 g | 9 g |
| ½ × oz | 56.5 g | 70 | 12 g | 0.1 g | 2.3 g |
| 3 × oz | 339 g | 420 | 74 g | 0.7 g | 14 g |
| 4 × oz | 452 g | 560 | 99 g | 0.9 g | 18 g |
Similar foods
- Beef stewcanned entree99 kcal / 100 g
- Beef stewing meatraw164 kcal / 100 g
- Stewing beefcomposite cuts, 0mm (0) trim, raw153 kcal / 100 g
- Under blade pot roast or steakchuck, boneless, separable lean and fat, trimmed to 0" fat, select, raw187 kcal / 100 g
- Boiling beeflean, raw132 kcal / 100 g
- Braising steakbeef, raw, lean139 kcal / 100 g
- Arm pot roastchuck, separable lean and fat, trimmed to 1/8" fat, select, raw239 kcal / 100 g
- Chuck blade roastseparable lean and fat, trimmed to 1/8" fat, select, raw230 kcal / 100 g
- Chuck arm pot roastseparable lean only, trimmed to 1/8" fat, select, raw125 kcal / 100 g
- Veal stewing meatraw98 kcal / 100 g
Questions about Beef for stew
How long should you cook beef for stew?
Cut it into even chunks, brown them in batches, then simmer gently in stock with the lid on for about 2–3 hours. It is ready when a fork slips in easily; a hard boil can make the meat tough.
How do you make beef for stew tender?
Choose well-marbled pieces from hardworking cuts such as chuck or shin, and cook them low and slow with enough liquid to partly cover the meat. If the chunks are still chewy, give them more time rather than turning up the heat.
Can you cook beef for stew in a slow cooker?
Yes. Brown the chunks first for deeper flavour, then cook with vegetables and stock on low for 7–8 hours or high for 4–5 hours, until fork-tender. Keep the lid on so the cooker retains its heat.
Can you freeze beef for stew?
Yes: freeze it raw in meal-sized portions, well wrapped, or freeze the cooked stew once it has cooled promptly. Defrost it in the fridge, then cook raw beef or reheat the stew until piping hot throughout.
What goes well with beef for stew?
Onion, carrot, celery, mushrooms and herbs such as thyme or bay make a classic base; potatoes, pearl barley or dumplings turn it into a filling meal. A splash of red wine or Worcestershire sauce adds savoury depth.
Can you use beef for stew instead of braising steak?
Usually, yes: both are suited to slow, moist cooking, though stew beef is typically sold in chunks while braising steak comes in slices. For a 100 g comparison, braising steak has 160 kcal and 8.6 g fat, against 124 kcal and 4 g fat in beef for stew.
How much protein is in a typical portion of beef for stew?
A portion of about 113 g provides 25 g of protein. That is before counting any protein in the vegetables, pulses or other ingredients in the finished stew.
Does beef for stew need to be browned first?
Browning is not essential for safety, but it builds a savoury crust and leaves browned bits in the pan that enrich the gravy. Pat the chunks dry and brown them in small batches so they sear instead of steaming.
Source: USDA FoodData Central 170809 · per 100 g · carbohydrate per EU label, fibre excluded
