That meat from Stew Meat that you can’t get enough of is Crispy Beef. It’s juicy, flavorful, and so good for snacking that everyone loves it, even kids. You can eat it for lunch or dinner in tacos, burritos, bowls, salads, and on sandwiches. You can even have it for breakfast with fried potatoes or in an omelette.
Usually tender crispy beef comes from well-marbled expensive cuts of meat. Instead, this recipe shows you how to make cheap stew meat that is often tough and chewy into Delicious Crispy Beef!
With just sea salt and pepper, you can season this tasty beef for general recipes. You can also make spiced meat (like barbacoa with crispy edges), top it with coconut aminos, dip it in BBQ sauce, etc. It’s very versatile!.
My least favorite type of meat (because I don’t like tough or chewy meat) is now a family favorite! Please don’t nibble on this tasty treat!
Fried beef stew meat offers a delicious new twist on a classic comfort food When coated in a crispy, seasoned breading and fried up hot and juicy, beef stew meat takes on fabulous flavors and textures This easy cooking method requires just a few simple steps to transform ordinary stew meat into extraordinary fried delights.
With the right preparation, frying technique, and cooking tools, you can achieve mouthwatering fried beef stew meat that will impress any crowd. Read on for a complete guide to frying beef stew meat to crispy, golden perfection
Benefits of Frying Beef Stew Meat
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Adds crispy, crunchy texture
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Infuses meat with toasted, savory flavors
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Provides variation from traditional stew recipes
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Allows for creative breading and seasoning
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Retains juiciness inside the crispy coating
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Offers easy portion control for appetizers
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Provides a fun spin on a comforting classic
Tips for Selecting Stew Meat to Fry
Choosing the right cut of beef is key for optimal frying results:
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Opt for chuck, brisket or round cuts.
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Look for nicely marbled meat for tenderness.
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Seek uniform 1-inch cubes for even cooking.
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Ensure meat is trimmed of excess fat and gristle.
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Have the butcher freshly cube stew meat.
Seasoning and Breading the Meat
Adding seasoning provides a flavor boost before frying:
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Generously season all over with salt, pepper and spices.
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Allow to sit 5-10 minutes after seasoning for flavors to penetrate.
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For breading, use flour, panko, cornmeal or potato flakes.
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Dip meat in egg wash then press into breading for adhesion.
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Refrigerate breaded meat 15 minutes before frying.
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For extra crunch, double bread by repeating egg/breading steps.
How to Fry Beef Stew Meat to Perfection
Frying stew meat properly ensures it turns out hot, juicy and crispy:
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Use a heavy skillet or Dutch oven on the stovetop.
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Pour oil to a depth of 1⁄2 inch and heat to 350°F.
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Fry meat in batches to prevent crowding and steaming.
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Cook 2-3 minutes per side until golden and 165°F internal temperature.
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Drain fried meat on paper towels before serving hot.
Handy Equipment for Frying Beef
Having the right gear helps achieve fried stew meat success:
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Sturdy tongs for turning meat without piercing.
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Thermometer for monitoring oil temperature.
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Wire cooling rack inside a rimmed baking sheet for draining.
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Paper towels or brown bags for soaking up grease.
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Slotted spoon or mesh spider strainer for removing meat from oil.
Delicious Ways to Serve Fried Stew Meat
Fried beef stew meat offers versatility in serving suggestions:
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Pile high on a platter with ranch or BBQ sauce for dipping.
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Nestle into warm baked potatoes or sweet potatoes as a topper.
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Toss with greens, tomatoes, cheese and vinaigrette for a salad.
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Stuff into slider buns topped with pickles and condiments.
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Sprinkle over nachos, tacos, pizza and other favorite foods.
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Pair with classic soul food sides like mashed potatoes or collard greens.
Handy Tips for Frying Beef Stew Meat
Follow these tips for achieving the perfect fried texture:
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Remove meat from fridge 20 minutes before frying.
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Use metal tongs and gentle handling to avoid piercing meat.
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Adjust heat to maintain 350°F oil temperature.
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Fry in small batches to prevent crowding and steaming.
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Let oil reheat between batches for crispy results.
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Drain meat on a wire rack over a baking sheet to allow airflow.
Cleaning Up After Frying Beef
Properly cleaning up after frying stew meat is important:
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When finished, turn off heat and allow oil to cool completely before disposal.
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Carefully transfer used oil to an appropriate container for discarding.
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Remove any food debris from oil before storage and disposal.
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Wash fryer and all cooking tools thoroughly after use.
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Use hot water, mild detergent and a soft sponge for cleaning.
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Rinse and thoroughly dry the fryer to prevent residue buildup.
Common Questions About Frying Beef Stew Meat
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What cut of beef is best for frying stew meat? Chuck roast or brisket work well.
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What temperature should I fry the stew meat? Heat oil to 350°F.
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Can I use olive oil to fry beef? No, choose an oil with a high smoke point.
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How long does it take to fry stew meat? Cook 2-3 minutes per side.
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What’s the best breading for fried stew meat? Flour, panko and cornmeal make great coatings.
Enjoy Delicious Fried Beef Stew Meat
Fried beef stew meat is sure to be a hit at your next gathering. Crispy, crunchy and full of flavor, this fun twist on a classic is easy to make and satisfies comfort food cravings. Follow the tips above for achieving the perfect fried texture. Then grab some napkins and dig into these delicious bites of fried beef stew heaven.
What pan to use
I prefer All Clad’s stainless steel pans for cooking (this one‘s my favorite), including frying. Preheating the pan, before adding the fat, and then the slow cooking over low heat creates a non-stick surface, or almost.
If you have another pan you like that’s well-seasoned or non-stick, that approach will work fine as well.
Remember that the long cooking time over low heat is what makes the meat crispy and easy to flip and serve.
Ingredients in Crispy Beef from Stew Meat
- 2 to 3 pounds stew beef (you could also use goat, wild game, etc.); yes, you can use less meat if you don’t need that much; just change the amounts of the other ingredients to fit. Even better, make the whole recipe and freeze the extras for later use. Also, this meat is so tasty that everyone eats it up very quickly!
- It can be rendered fat or added fat. Any meat fat, like tallow or duck fat, will work. If you cook your stew meat ahead of time (this makes it easy to make a lot of meals at once or freeze them), and then chill the liquid it was cooked in (this is Meat Stock), you can use the rendered fat here. This is the fat that melts while the meat cooks and then chills and hardens when it’s refrigerated.
- sea salt
- spices you don’t have to use—cumin and other spices are great for Mexican food. Otherwise, just salt and optional pepper taste great. You can find different spice options, such as those for AIP and VAD, in the notes section below the main recipe.