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!
Beef stew meat with its tender chunks just begging to be transformed offers limitless possibilities in the kitchen. But have you considered taking this classic braising cut in a completely different direction and frying it up crispy? The answer is a resounding yes! When handled properly, frying beef stew meat unlocks a world of delicious potential.
In this ultimate guide we’ll cover everything you need to know about frying beef stew meat including
- The benefits of frying stew meat
- Choosing the right cut
- Prepping the meat for frying
- Frying techniques and tips
- Mouthwatering serving suggestions
- Answers to common questions
Let’s dive in and discover the crispy flavorful magic that happens when beef stew meat hits the hot oil!
Why Fry Beef Stew Meat?
Frying beef stew meat offers several advantages over traditional stewing methods:
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Crisp exterior: Frying gives the meat an irresistibly crispy, golden brown crust.
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Locks in juices: The high heat of frying seals in the natural juices and flavors.
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Intensifies flavor: Browning through frying enhances the beefy, savory taste.
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Adds texture: Crisp exterior with tender, moist interior creates appealing contrasts.
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Speed: Frying is much faster than slow-cooked braising.
By frying beef stew meat, you get the best of both worlds – crispy, fried delight paired with melt-in-your-mouth tenderness.
Selecting the Best Stew Meat for Frying
Not all stew meat is created equal when it comes to frying. For optimal results, look for:
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Well-marbled cuts: The fat provides flavor and moisture. Avoid lean cuts that may dry out.
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Uniform 1-inch chunks: Evenly sized pieces fry evenly.
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Fresh, high-quality beef: Choose meat that is bright red with no off odors.
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Chuck or round: These cuts have great tenderness and marbling.
When prepared right, cheaper stew cuts become absolute stars when transformed through frying.
Prepping Beef Stew Meat for the Fryer
Proper prep is key for fried beef perfection. Make sure to:
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Trim excess fat: This prevents splattering, pops, and greasiness.
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Season generously: Coat all sides with salt, pepper and spices for flavor through and through.
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Lightly flour: A light coating of flour or cornstarch seals in moisture and enhances crispiness.
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Pat dry: Remove exterior moisture with paper towels so the meat browns instead of steams.
With prep complete, it’s time to fry!
Frying Methods for Crispy Perfection
You can pan-fry stew meat on the stovetop or deep-fry for extra crunch:
Pan-frying:
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Heat 1⁄4 inch oil in a skillet over medium-high heat.
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Fry meat in batches, turning occasionally, 3-5 minutes per side until browned and 145°F internally.
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Drain on paper towel-lined plate and season with salt.
Deep-frying:
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Heat oil to 350-375°F in a deep pot or Fry Daddy.
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Fry meat in small batches 2-3 minutes until crispy brown.
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Drain on paper towel-lined plate and season.
Make sure to monitor oil temperature and don’t overcrowd the pan when frying.
Mouthwatering Ways to Serve Crispy Fried Stew Meat
The possibilities are endless when serving up crispy fried beef! Some tasty options include:
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Sandwiches piled high with fried meat, cheese, lettuce, and tomato.
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Loaded nachos topped with fried beef, beans, salsa, and guacamole.
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Taco fillings for a Tex-Mex twist.
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On cheesy rice bowls or salad for a heartier touch.
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Mixed in with fried potatoes or onions for delicious one-pan meals.
Take your crispy fried stew meat in any flavor direction – the options are limitless!
Common Questions About Frying Beef Stew Meat
Have more questions? Here are answers to some frequently asked queries:
Is frying tougher than braising?
Not necessarily. Frying provides great results when done properly. The key is not overcooking.
What oil is best for frying beef?
High smoke point oils like vegetable, canola or peanut work well. Avoid unrefined oils that can burn.
Is it okay to flour stew meat before frying?
Yes, a light coating of flour or cornstarch helps form a crispy crust.
How long does it take to fry stew meat?
Pan frying takes about 3-5 minutes per side. Deep frying takes just 2-3 minutes total.
Can you bake instead of fry?
Baking won’t provide the same crispy, browned exterior but does work in a pinch.
Now that you’re a beef stew frying pro, it’s time to break out the cast iron skillet or Fry Daddy and experience this underutilized cut in a whole new way. So grab your perfectly prepped meat, heat up that oil, and prepare to be amazed by the crispy, juicy, beefy magic that results from frying beef stew meat. Your taste buds and family will thank you!
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.
Beef for all …
You can eat this recipe whether you like meat or not. It also works well for people on Paleo, AIP, Keto, Whole30, VAD, gluten-free, and other diets.
Try to find grass-finished beef, if you can. I get ours from a nearby farmer; it’s cheap and high in omega-3s. Buy in bulk to save money. (Grass-fed is not as good because it’s finished on grain and high in omega-6 fatty acids and estrogens. ).