Know what’s on your plate
Stewing beef
Calories & nutrition facts
composite cuts, 0mm (0) trim, raw
Nutrition facts
Per 100 g% DV- Calories 153 kcal —
- Protein 21 g 43%
- Carbohydrate 0 g 0%
- Fat 6.6 g 9%
- Saturated fat 2.7 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 65.5 mg 3%
- Cholesterol 54.1 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.12 µg 1%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.25 mg 19%
- Niacin (B3) 6.1 mg 38%
- Pantothenic acid (B5) 0.86 mg 17%
- Vitamin B6 0.29 mg 17%
- Folate (B9) 5.1 µg 1%
- Vitamin B12 1.7 µg 69%
Minerals
- Calcium 6.8 mg 1%
- Iron 2 mg 11%
- Magnesium 23.9 mg 6%
- Phosphorus 188 mg 15%
- Potassium 318 mg 7%
- Zinc 5.4 mg 49%
- Copper 0.1 mg 11%
- Manganese 0.01 mg 1%
- Selenium 19 µg 34%
Similar foods
- Beef stewing steakraw135 kcal / 100 g
- Beef stewing meatprepared216 kcal / 100 g
- Boiling beeflean, raw132 kcal / 100 g
- Braising steakbeef, raw, lean139 kcal / 100 g
- Veal stewing steakraw117 kcal / 100 g
- Veal stewing meatraw98 kcal / 100 g
- Pork stewing meatraw123 kcal / 100 g
- Stewing chickendark meat, meat only, raw157 kcal / 100 g
- Pork stewing steakraw164 kcal / 100 g
- Braised beef shoulderfor roasting, shoulder, braised without fat163 kcal / 100 g
Questions about Stewing beef
Which cut of beef is sold as stewing beef?
It is usually tougher, well-worked cuts such as chuck, shin or brisket, cut into chunks. These become tender with slow, moist cooking as their connective tissue softens.
Should you brown stewing beef before making a stew?
Yes. Pat the pieces dry, brown them in batches in a hot pan with a little oil, then lift them out while you soften the vegetables. This builds a savoury base; crowding the pan makes the beef steam instead.
How long does stewing beef take to become tender?
On the hob, simmer it gently in liquid with a lid for about 2–3 hours; in an oven, cook a covered casserole at 160 °C for roughly the same time. It is ready when a fork breaks the pieces apart easily.
Can you cook stewing beef in a slow cooker?
Yes. Brown it first for deeper flavour, then cook with vegetables and enough stock to come partway up the meat: about 7–8 hours on low or 4–5 hours on high. Keep the lid on so the heat stays steady.
How should you store stewing beef?
Keep raw beef covered on the bottom shelf of the fridge and use it by its use-by date. Freeze it in airtight portions; thaw it in the fridge, and refrigerate cooked stew promptly in a covered container.
What dishes can you make with stewing beef?
Use it for beef and ale pie, beef bourguignon, goulash or a simple beef-and-root-vegetable stew. Add potatoes near the end of cooking if you want them to keep their shape rather than break down.
Can you use stewing beef instead of braising steak?
Yes, both suit slow cooking in liquid. Stewing beef is already cut into chunks, while braising steak is usually sold in larger slices; cut the steak into bite-sized pieces if you want to use it in a stew.
Can you eat stewing beef rare?
Stewing beef is best cooked thoroughly rather than served rare: it can be tough unless it has had time to soften. For safety, cook beef dishes until the centre reaches 75 °C, then keep leftovers chilled.
Source: Canadian Nutrient File 6285 · per 100 g · carbohydrate per EU label, fibre excluded
