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STEW MEAT
PRICE $12.00 LB
Cut: Stew meat — bite-sized pieces trimmed from chuck, round, or brisket
Texture: Tender when slow-cooked; holds shape without falling apart
Flavor: Rich, beefy, and hearty — excellent at absorbing herbs and seasonings
Cooking tips:
Brown the meat in batches over medium-high heat to develop deep flavor before adding liquid.
Use low-and-slow methods: simmer on the stovetop, cook in a Dutch oven, or use a slow cooker for 6–8 hours on low.
Add acidic ingredients (tomatoes, wine, or a splash of vinegar) early to help break down connective tissue.
Keep liquids just covering the meat and vegetables; reduce uncovered at the end if you want a thicker sauce.
For even tenderness, cut pieces roughly the same size (1–1½ inches).
Serving suggestions:
Classic beef stew: carrots, potatoes, onions, celery, beef broth, and a bay leaf.
Hearty stew over mashed potatoes, egg noodles, or crusty bread.
Add pearl onions, mushrooms, or root vegetables for variety.
Finish with fresh parsley or a pat of butter for gloss and richness.
Storage:
Refrigerate cooked stew up to 3–4 days.
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Our promise: At Circle H8 Cattle Company, our stew meat is prepared in-house to ensure consistent quality and full flavor—perfect for family dinners and comfort-food classics.
Meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes.
STEW MEAT
PRICE $12.00 LB
Cut: Stew meat — bite-sized pieces trimmed from chuck, round, or brisket
Texture: Tender when slow-cooked; holds shape without falling apart
Flavor: Rich, beefy, and hearty — excellent at absorbing herbs and seasonings
Cooking tips:
Brown the meat in batches over medium-high heat to develop deep flavor before adding liquid.
Use low-and-slow methods: simmer on the stovetop, cook in a Dutch oven, or use a slow cooker for 6–8 hours on low.
Add acidic ingredients (tomatoes, wine, or a splash of vinegar) early to help break down connective tissue.
Keep liquids just covering the meat and vegetables; reduce uncovered at the end if you want a thicker sauce.
For even tenderness, cut pieces roughly the same size (1–1½ inches).
Serving suggestions:
Classic beef stew: carrots, potatoes, onions, celery, beef broth, and a bay leaf.
Hearty stew over mashed potatoes, egg noodles, or crusty bread.
Add pearl onions, mushrooms, or root vegetables for variety.
Finish with fresh parsley or a pat of butter for gloss and richness.
Storage:
Refrigerate cooked stew up to 3–4 days.
Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Our promise: At Circle H8 Cattle Company, our stew meat is prepared in-house to ensure consistent quality and full flavor—perfect for family dinners and comfort-food classics.
Meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes.
