How to Cut Up Top Round Roast Meat for Stew Meat
Preparing beef stew but you only have a top round roast? Do not let the size of the roast prevent you from making a warming meal. Cut up the roast to create your own stew. This results in a lower cost per pound compared to stew meat cut by the butcher, and you know exactly the cut of meat being used. Top round roast has a leaner texture than other round cuts of beef, and benefits from long, slow cooking. Does this Spark an idea?
Things You'll Need
- 2 lbs. top round roast meat
- Serrated knife
- Pot with lid
- 2 tbsp. vegetable oil
- 2 cups vegetables, cut into one-inch chunks
- 6 cups water or beef broth
Instructions
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Cut Up Stew Meat
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1
Cut the roast into several one-inch long strips.
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2
Divide the strips into one-inch squares.
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3
Trim the cuts into one-inch cubes.
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4
Use the one-inch cubes of top round roast in any beef stew recipe calling for cut stew meat.
Make Your Stew
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5
Heat two tbsp. of oil over medium high heat.
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6
Add the cubes of meat to the hot oil and brown on all sides.
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7
Remove the meat from the pot and add the vegetables. Brown the vegetables.
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8
Put the stew meat back into the pot with the vegetables. Add six cups of water or beef broth and bring to a boil over medium high heat.
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9
Reduce the heat to medium low and cover. Simmer the stew for 60 to 90 minutes, until the meat and vegetables are tender.
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1
Tips & Warnings
Use onions, potatoes, carrots or celery in your stew.
Flavoring ideas for your beef stew include spices such as garlic, bay leaf or sage or cooking with red wine added to the broth.
Always make sure the vegetables are cut into the same size as the meat. This makes for even cooking.
Use different cutting surfaces for the meat and the vegetables to prevent cross-contamination.
