Quick Answer
Yes, you can substitute steak for stew meat in most recipes. The key is choosing the right cut of steak and preparing it correctly. Tougher cuts of steak like chuck roast, bottom round, or top round will mimic the texture of stew meat the closest. You’ll want to cut the steak into 1-inch cubes before adding it to the stew. It may also help to pound the steak pieces with a meat mallet or tenderize them with a fork to break up some of the fibers before cooking. This will make the steak more tender and stew-like.
While tender cuts of steak are not ideal for stews, you can still use them if that’s all you have on hand. Choose lean options like sirloin or flank steak and cut into small pieces. Reduce the cooking time to avoid overcooking the steak. Keep in mind the stew will have a steakier flavor and texture using these cuts of meat.
Can You Use Any Cut of Steak for Stew?
You can use just about any cut of beef for stew, but some are better suited than others. The best cuts of steak for stew meat include:
– Chuck roast: This comes from the shoulder and is one of the most popular braising cuts. It has great flavor and becomes fork-tender when cooked low and slow. Cut into 1-inch cubes.
– Bottom round or top round: These are lean, inexpensive cuts from the back leg/round primal. They can be tough if grilled but become tender when braised. Cut into 1-inch pieces.
– Brisket: The fat in brisket helps it get tender and adds flavor to stew. Look for the flat half rather than the point. Cut into bitesize pieces.
– Flank steak: A lean cut that can turn out a little chewy but provides good flavor. Cut across the grain into strips.
– Sirloin tip: Also sold as triangle roast, this is a lean cut that can be tough if grilled alone but does well in stews. Cut into 1-inch cubes.
While you can use premium cuts like ribeye or tenderloin, they are not ideal since these tender steaks will turn mushy if braised too long. If using, cut into smaller pieces and reduce cooking time.
Should You Tenderize Steak for Stew?
Tenderizing steak before adding it to stew can help mimic the texture of traditional stew meat. It’s most helpful when using cuts of steak that are naturally tougher, like chuck roast, round steak, or flank steak. Here are some easy ways to tenderize steak for stew:
– Pound the steak: Use a meat mallet or heavy pan to pound the steak on both sides. This will help break up the meat fibers.
– Fork tenderize: Use a fork to prick the steak pieces thoroughly on both sides. This will also help break down the fibers.
– Marinate: Let steak marinate for 30 minutes up to overnight in an acidic marinade made with wine, vinegar, tomato juice or yogurt. The acid helps tenderize meat.
– Use a tenderizer: Commercial meat tenderizers contain enzymes that further break down tough connective tissue. Follow package instructions.
Keep in mind that the long, slow cooking time required for stew will also help naturally tenderize the meat. So you don’t necessarily have to pound or marinate the steak prior if using an appropriate cut.
How to Prepare Steak for Stew
Follow these simple steps for preparing steak to use in place of stew meat:
1. Choose an Appropriate Cut: Go for tougher, fattier cuts like chuck roast, brisket, rump roast, etc. Or pick a leaner cut like sirloin or flank steak.
2. Cut into Small Pieces: Cut steak into 1-inch cubes, or 1/2-inch cubes if using pricier cuts. Smaller pieces will cook faster and more evenly.
3. Trim Off Excess Fat: Too much visible fat can make the stew greasy. Leave some marbling for flavor/moisture.
4. Pound or Tenderize (Optional): Use a mallet or fork to help break down the steak’s fibers. Or marinate in an acidic liquid.
5. Brown the Steak Pieces: Browning adds deeper flavor. Cook in batches if needed.
6. Add to the Stew as Called For: Follow the recipe directions for adding the steak to the pot along with other ingredients.
7. Cook Low and Slow: Braise the stew on low heat for 1-3 hours, until steak pieces are fork tender.
With the right prep, steak can be an excellent stand-in for traditional stewing beef. Just be sure to treat it a little differently than you would a quick-cooking steak dinner.
How to Modify Cooking Times When Using Steak
Most beef stew recipes are designed for sedentary cooking with tough stew meat, calling for a braise time of 1-3 hours. So the cooking method and times will need some tweaking if swapping in steak. Here are some tips:
– For tender cuts like filet mignon or sirloin, reduce braising time to 30-60 minutes. These steaks will get mushy and overcooked with too much time.
– For moderately tender cuts like flank steak, cook for 1-2 hours. Check often after 1 hour to avoid overcooking.
– For tough cuts like chuck roast, bottom round, or brisket, cook according to recipe instructions, usually 2-3 hours.
– If brown the meat first, reduce stew cooking time by about 30 minutes since browning partially cooks the steak.
– Cut steak into smaller 1/2-inch pieces when using quicker cooking premium cuts. This reduces cooking time.
– Add quick cooking vegetables like peas, carrots, etc at the end to avoid overcooking.
– Check stew periodically and taste steak pieces. They should be fork tender without falling apart.
The key is reducing braising time for more tender cuts so the steak doesn’t get overcooked and mushy. Follow the recipe time for stewing tough cuts.
How Does Flavor Differ Between Stew Meat and Steak?
Beef stew often relies on sedentary cuts for their rich, meaty flavor that intensifies during the long cooking process. When using steak, flavor profiles can vary:
– **Tender cuts** like sirloin and tenderloin have a milder, lighter flavor. Their tenderness makes them ideal for quick, high-heat cooking to preserve flavor. Long stewing mutes subtler flavors.
– **Tough cuts** like chuck and round steak have bold, beefy flavor. This intensifies when braised low and slow. Flavor is similar to traditional stew meat.
– **Fattier cuts** like brisket and chuck roast have a more unctuous, savory flavor. The fat keeps the meat moist and adds richness.
– **Lean cuts** like flank steak have a slightly tangy, deeper flavor. Little marbling means less richness.
To boost flavor when using quicker cooking premium steaks, enhance the stew broth. Cook aromatics longer to extract more flavor. Add beef broth or stock and red wine for depth. Use herbs like thyme, rosemary and bay leaves. Umami-rich ingredients like mushrooms, tomatoes and Worcestershire sauce also help. If stew seems bland, simmer uncovered for 10-15 minutes to reduce and concentrate flavors.
How to Get a Thick Stew Consistency When Using Steak
The long muscle fibers in traditional stew meat help thicken the cooking liquid, while quick-cooking steaks won’t impart the same body. Here are some tips for getting a thick, hearty stew consistency when using steak:
– Sprinkle steak pieces with flour before browning. The cooked flour will help thicken the stew.
– Mix a cornstarch slurry: Whisk 1-2 tbsps cornstarch with an equal amount of cold broth until smooth. Gradually stir into simmering stew to thicken.
– Add cream or coconut milk at the end for richness and body. Simmer briefly to thicken.
– Puree veggies into the stew using an immersion blender. This adds body and texture.
– Add chopped potatoes 10-15 minutes before finished. The starch released will add thickness.
– Simmer stew uncovered for 10-15 minutes after adding all ingredients to reduce broth.
– Increase the ratio of vegetables to meat. The extra veggies will add chunkiness.
– Try a roux: Cook equal parts butter and flour until browned for a classic French-style stew base.
With a few tweaks, you can get a rich, gravy-like consistency in your steak stew that mimics traditional beef stew.
Conclusion
While it differs from the tender cubes found in most beef stews, steak can be an excellent substitute for stew meat provided you choose the right cut and adjust cooking times accordingly. For best results, go for tougher, fattier cuts like chuck roast, brisket, or round steak. Prepare the steak by cutting into small pieces, trimming excess fat, and browning the cubes to amplify flavor.
Reduce braising times for tender steak cuts and follow the recipe cooking instructions for sedentary meats like chuck roast. To thicken the stew, use flour dredging, starch slurries, or cream. The key is not overcooking the steak and infusing plenty of rich flavor into the stew broth. With a few simple tweaks, steak can become the star of your next hearty beef stew.