Beef and Broccoli with Stew Meat

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Tender chunks of stew meat slowly simmered to perfection, paired with crisp-tender broccoli florets and coated in a rich, savory garlic-soy sauce—this Beef and Broccoli with Stew Meat dish brings a hearty twist to a classic takeout favorite. Instead of using thinly sliced flank or sirloin, this version relies on the deeper flavor and melt-in-your-mouth texture of stew meat, which becomes fork-tender after slow cooking. It’s a perfect comfort meal for busy weeknights or cozy weekends, served over steamed rice or noodles.

The robust, umami-packed sauce clings beautifully to both the beef and broccoli, creating a satisfying balance of flavors and textures. This is a crowd-pleasing meal that feels both indulgent and nourishing. Whether you’re cooking for your family or meal prepping for the week, this recipe delivers taste, convenience, and heartiness in one bowl.

Why You’ll Love This Beef and Broccoli with Stew Meat

• Uses affordable stew meat for a budget-friendly option
• Rich, homemade sauce with pantry staples
• Slow cooked for deep flavor and tender beef
• One-pot comfort food that’s easy to make
• Perfect for meal prep or leftovers

Preparation Phase & Tools to Use

To make this dish a success, having the right tools matters:

• Large Dutch Oven or Slow Cooker: Essential for cooking stew meat until it’s tender. These retain heat well and allow for even, slow simmering.
• Sharp Knife & Cutting Board: Crucial for prepping uniform pieces of beef and broccoli for even cooking.
• Measuring Cups and Spoons: Help ensure the sauce maintains a balanced flavor.
• Wooden Spoon or Tongs: Great for stirring and turning meat without tearing it.

Using the right equipment helps keep the process smooth and ensures your dish cooks evenly and tastes just right.

Preparation Tips

Trim any large bits of fat from the stew meat before cooking—it helps the sauce stay silky, not greasy. If you’re using a slow cooker, sear the meat first in a hot skillet to lock in flavor. Don’t overcook the broccoli—add it near the end so it keeps its vibrant color and crunch. Always taste the sauce before finishing to adjust salt or sweetness, depending on your soy sauce and broth. A splash of sesame oil right before serving adds a lovely, toasty finish.

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Ingredients for this Beef and Broccoli with Stew Meat

For the Beef and Marinade:

• 1.5 to 2 pounds stew meat, trimmed and cut into bite-sized chunks
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon ground black pepper

For the Sauce:

• 1/2 cup low-sodium soy sauce
• 1/4 cup beef broth
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon hoisin sauce
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
• 1 tablespoon cornstarch + 2 tablespoons cold water (slurry for thickening)

For Cooking:

• 2 tablespoons vegetable oil (for browning beef)
• 3 cups broccoli florets
• Cooked white rice or noodles, for serving (optional)
• Sesame seeds and chopped green onions for garnish (optional)

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Step 1: Marinate the Beef

In a medium bowl, combine the stew meat with soy sauce, cornstarch, sesame oil, and black pepper. Mix well to coat evenly. Let it marinate for at least 20–30 minutes while you prepare the other ingredients. This step helps tenderize the meat and allows flavor to develop.

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Step 2: Sear the Meat

Heat 1 tablespoon of oil in a large Dutch oven or skillet over medium-high heat. Sear the marinated beef in batches, without overcrowding, until browned on all sides. Don’t worry about cooking it through at this stage—it will finish cooking later. Remove and set aside.

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Step 3: Prepare the Sauce

In a bowl or measuring cup, whisk together soy sauce, beef broth, oyster sauce, hoisin sauce, brown sugar, garlic, and ginger. Set aside. This flavorful blend will create the rich, glossy coating for your beef and broccoli.

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Step 4: Simmer the Beef

Return the seared beef to the pot and pour in the sauce mixture. Bring to a low simmer. Reduce heat to low, cover, and let it cook for about 60–90 minutes, or until the stew meat becomes fork-tender. Stir occasionally to prevent sticking.

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Step 5: Add Broccoli

About 10 minutes before serving, add the broccoli florets directly into the pot. Stir them gently into the sauce and beef. Cover again and let cook until the broccoli is just tender but still bright green—about 5–7 minutes.

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Step 6: Thicken the Sauce

Mix cornstarch and cold water to form a slurry. Stir the slurry into the pot and increase heat to medium. Cook for 2–3 minutes until the sauce thickens to your desired consistency. If it gets too thick, add a splash of beef broth or water.

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Step 7: Serve and Garnish

Serve hot over rice or noodles. Garnish with sesame seeds and chopped green onions for extra flavor and visual appeal. Enjoy immediately while it’s hot and savory!

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Notes

Using stew meat in this recipe gives it a heartier, more comforting texture, especially when slow-cooked. Marinating the beef before searing makes a big difference in flavor and tenderness. If you’re short on time, this dish can be pressure-cooked instead, but the depth of flavor from slow simmering is worth it. The sauce is versatile—feel free to adjust its sweetness or saltiness depending on your taste or dietary needs.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: Don’t skip this—it enhances tenderness and flavor.
• Overcrowding the pot when searing: This causes steaming instead of browning. Always sear in batches.
• Adding broccoli too early: It will turn mushy. Add it toward the end for the perfect texture.
• Not thickening the sauce properly: Make sure the cornstarch slurry is mixed with cold water and added while the sauce is hot to activate its thickening power.
• Using high-sodium soy sauce: Can overpower the dish; opt for low-sodium versions to control salt levels.

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Storage Instructions

Let the beef and broccoli cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. This dish also freezes well—store in freezer-safe containers or bags for up to 2 months. Reheat in a skillet or microwave until warmed through. If the sauce thickens too much after refrigeration, add a splash of water or broth while reheating to loosen it.

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Estimated Nutrition (Per Serving – makes about 4 servings)

• Calories: 420
• Protein: 38g
• Carbohydrates: 16g
• Fat: 22g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 6g
• Sodium: 980mg
• Cholesterol: 95mg

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Frequently Asked Questions

What kind of stew meat is best for this recipe?

Chuck roast is the most common and budget-friendly option. It’s flavorful and tender when slow-cooked.

Can I make this in a slow cooker?

Yes! Sear the meat first, then add everything (except broccoli and cornstarch slurry) to the slow cooker. Cook on low for 6–8 hours. Add broccoli in the last 30 minutes.

Can I use frozen broccoli?

Yes, just add it straight from the freezer in the last 5 minutes of cooking. It may be slightly softer than fresh broccoli.

What can I use instead of oyster sauce?

You can substitute hoisin sauce or a mix of soy sauce and a little brown sugar if you don’t have oyster sauce.

Is this dish gluten-free?

Use gluten-free soy sauce (like tamari) and check that your hoisin and oyster sauces are gluten-free.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas, or carrots are great additions—just be mindful of cooking times to keep them crisp.

How do I make the sauce spicier?

Add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the sauce mixture.

Can I make this ahead of time?

Yes. It tastes even better the next day as the flavors deepen. Reheat gently and serve with fresh rice or noodles.

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Conclusion

Beef and Broccoli with Stew Meat is a delicious spin on the beloved takeout favorite, offering rich flavor and satisfying texture through slow-simmered stew meat. It’s an easy and comforting dish to make at home with ingredients you likely already have. Whether you’re meal prepping or feeding a family, this recipe is sure to be a hit—and even better, it’s flexible to your taste and schedule. A warm, hearty meal like this deserves a place in your weekly rotation.

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