Steak bites made with tender stew meat are a simple and delicious way to enjoy bite-sized pieces of juicy beef that are full of flavor. The stew meat, usually known for slow cooking, is transformed here into quick, tender morsels that get a nice sear on the outside while staying soft on the inside. These little steak bites are perfect for a fast meal or a tasty appetizer that everyone will love.
I love using stew meat for these steak bites because it’s usually more affordable, but when cooked right, it’s just as tender and tasty as pricier cuts. I like to marinate or season the pieces well and then cook them over medium-high heat to get a nice crust. Cooking them quickly prevents them from becoming tough, which is key with stew meat. I always find myself sneaking a few before the rest of the family even sits down!
These steak bites are so versatile—you can serve them over rice, toss them into salads, or pair with your favorite dipping sauce for a fun snack. I like to keep things simple with a squeeze of fresh lemon or a sprinkle of fresh herbs to brighten them up. They’re great for weekday dinners or even casual get-togethers where everyone can dig in and enjoy these flavorful little bites.
Key Ingredients & Substitutions
Tender stew beef: This cut is usually tougher, but if you pick tender pieces or marinate it, it works great. If stew meat isn’t available, you can use sirloin or flank steak cut into cubes.
Olive oil: Olive oil adds good flavor and helps with browning. If you want a neutral taste, vegetable or avocado oil works well too.
Garlic & parsley: Fresh garlic gives a punch of flavor, while parsley adds a fresh note. If you don’t have fresh parsley, dried herbs or cilantro can be good alternatives.
Seasonings: Salt and pepper are essentials. I like to add smoked paprika or onion powder for extra depth, but you can skip or swap with your favorite spices.
Worcestershire sauce: This adds a savory umami boost but is optional. Soy sauce or balsamic vinegar can be used instead for a bit of tang.
How Can You Get Perfectly Seared Steak Bites Without Overcooking?
Getting a good sear while keeping stew meat tender can be tricky. Here’s how to nail it:
- Pat the meat dry before seasoning – moisture stops browning.
- Use a hot pan (cast iron is best) and don’t crowd it; cook in batches if needed.
- Cook the beef quickly, about 2-3 minutes per side, turning often for even browning.
- Add garlic near the end to avoid burning it.
- Let the meat rest off heat for a few minutes to lock in juices.
These steps help turn tougher stew meat into tender, flavorful bites with a nice crispy crust. I always keep an eye on the heat and time to avoid dryness.
Equipment You’ll Need
- Large cast-iron or heavy skillet – It heats evenly and gives a good sear for perfect crusts.
- Knife and cutting board – For cutting the stew meat into even 1-inch cubes.
- Paper towels – To pat the meat dry before searing, helping it brown nicely.
- Spatula or tongs – To turn the meat pieces without breaking them apart.
- Measuring spoons – For precise seasoning and optional ingredients like Worcestershire sauce.
Flavor Variations & Add-Ins
- Switch up the herbs: Try rosemary or thyme instead of parsley for a different aroma.
- Add a kick: Mix in chili flakes or cayenne pepper if you like spicy bites.
- Change the protein: Use cubed chicken breast or shrimp for a different flavor profile.
- Sweet touch: Toss in caramelized onions or add honey or brown sugar to the sauce for a hint of sweetness.
Steak Bites Made With Tender Stew Meat
Ingredients You’ll Need:
- 1.5 pounds tender stew beef, cut into 1-inch cubes
- 2 tablespoons olive oil (or vegetable oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon Worcestershire sauce (optional, for extra flavor)
- ½ teaspoon onion powder (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and just 10 minutes to cook. It’s a quick and simple dish, perfect for a fast but satisfying meal.
Step-by-Step Instructions:
1. Prepare the Stew Meat:
Start by patting the stew beef cubes dry with paper towels. This helps them get a nice sear. Then, season the meat evenly with salt, pepper, smoked paprika, and onion powder if you like.
2. Heat the Pan:
Place a large cast-iron or heavy skillet on medium-high heat. Add the olive oil and let it get hot but not smoking.
3. Sear the Beef:
Add the beef cubes in a single layer, making sure not to crowd the pan. If needed, cook in batches. Let the meat cook for about 2-3 minutes on each side, turning occasionally until all sides are nicely browned.
4. Add Garlic and Flavor:
When the beef is almost done, lower the heat to medium and add the minced garlic. Stir quickly to avoid burning the garlic, cooking it for about one minute until fragrant.
5. Deglaze the Pan (Optional):
If you’d like, add a splash of Worcestershire sauce or beef broth to the pan. Toss the steak bites quickly to coat them in the flavorful liquid.
6. Garnish and Serve:
Remove the pan from the heat. Sprinkle the fresh parsley over the steak bites and toss gently to mix.
7. Enjoy!
Serve your steak bites hot. They’re perfect on their own, or try them over rice, with roasted veggies, or with your favorite dipping sauce like garlic aioli or chimichurri.
Can I Use Frozen Stew Meat for Steak Bites?
Yes, but make sure to fully thaw the meat in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent a good sear.
How Do I Store Leftover Steak Bites?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep them tender and juicy.
Can I Substitute Another Cut of Beef?
Absolutely! Sirloin, ribeye, or flank steak cut into cubes work great for steak bites and tend to be more tender if you prefer.
What’s the Best Way to Avoid Toughness When Using Stew Meat?
Pat dry, cook over high heat quickly without overcrowding, and avoid overcooking. Adding garlic late in cooking prevents burning and enhances flavor without toughness.
