Diced beef is a stew cut, not a stir-fry cut. Brown it, cover it in liquid and give it time, and those firm cubes turn meltingly tender in a rich gravy. Rush it and it stays chewy. This guide shows you how to cook a diced beef stew in the oven, slow cooker or on the hob, with a cooking times table, the mistakes that make stewing beef tough, and the best cuts to buy.
What is diced beef and which stewing beef should you buy?
Diced beef is beef cut into bite-size cubes for stews, casseroles, pies and curries. Our Extra Lean Diced Beef 400g is a lean 400g pack, enough for a stew for two to three. Because it's lean, it needs the full slow-cooking time and plenty of liquid to stay moist. For a bigger pot, or slices instead of cubes, use braising steak, or buy a beef chuck joint and cube it yourself. Chuck has more marbling and connective tissue, so it gives a richer, more forgiving stew. Our guide to stewing steak vs braising steak explains the difference, and stewing beef has the full range.
How to cook diced beef stew in the oven
- Heat the oven to 160°C (140°C fan). Pat the beef dry and season it with salt and pepper. Toss it in a tablespoon of plain flour if you like a thicker gravy.
- Heat a little oil in a flameproof casserole over a high heat. Brown the beef in two or three batches for 3–4 minutes each, until well coloured, and lift it out.
- Lower the heat and soften a chopped onion, two carrots and a stick of celery for 5 minutes. Stir in a tablespoon of tomato purée.
- Return the beef, then add enough hot beef stock (or stock and a splash of red wine or ale) to just cover it. Add a bay leaf and some thyme.
- Bring it to a simmer, put the lid on and cook it in the oven for 2–2½ hours, stirring once or twice and topping up with a little hot water if it gets dry.
- Check that a cube breaks apart easily with a spoon. If it doesn't, give it another 30 minutes. Rest the stew for 10 minutes and season to taste.
Serve it with mash, crusty bread or dumplings. For something a bit different, try beef and ale stew or beef stew with dumplings.
Diced beef cooking times
These are guide times for 400g–1kg of diced stewing beef, browned first and covered in liquid. Leaner cubes and larger pieces can take a little longer. The test is always tenderness, not the clock.
| Method | Heat | Time until tender | Tips |
|---|---|---|---|
| Oven casserole | 160°C (140°C fan), lid on | 2–2½ hours | Stir once or twice and top up with hot water if needed |
| Slow cooker, low | Low | 6–8 hours | Use a little less liquid than in the oven, as nothing evaporates |
| Slow cooker, high | High | 4–5 hours | Fine for a weekend lunch; low gives the most tender result |
| Hob | Gentle simmer, lid on | 1½–2 hours | Keep it at a lazy bubble, never a rolling boil |
| Pressure cooker | High pressure | 35–40 minutes, then natural release | Brown first using the sauté setting |
Slow cooker diced beef stew
Brown the beef and vegetables in a pan first, then tip everything into the slow cooker with about two-thirds of the stock you'd use in the oven, because the lid traps all the moisture. Cook on low for 6–8 hours. If the gravy is thin at the end, stir in a little cornflour mixed with cold water and cook on high for 15 minutes. You can skip browning when you're short of time, and the beef will still go tender, just with a paler, milder gravy. See how to cook diced beef in the slow cooker and our slow-cooker beef stew recipe.
Why diced beef goes tough, and how to fix it
Stewing beef goes through a tough stage before it turns tender. Stop cooking during that stage and you get chewy cubes, so if it's tight after 2 hours, it needs more time, not more heat. A hard boil squeezes the moisture out of the meat, so keep the pot at a gentle simmer. Crowding the pan when browning stews the meat instead of searing it. And quick-frying diced stewing beef like a stir-fry steak almost always ends badly: for a 6-minute stroganoff or stir-fry, use thin strips of a frying steak instead. If you want to fry diced beef, our diced beef in the pan guide explains how to do it without it turning to leather.
Diced beef recipes to try
One pack of diced beef goes a long way. Turn the stew into a pie by cooling it, topping it with pastry and baking it at 200°C for 25–30 minutes, or try steak and ale pie, beef cobbler, extra lean diced beef casserole or Thai red beef curry. For more ideas, see 8 British classics from one pack of diced beef and the best beef for slow cooking.
Leftovers and freezing
Beef stew often tastes better the next day, once the flavours have settled. Cool leftovers quickly and keep them in the fridge for up to 2 days, or freeze them in portions, covered in gravy so the meat doesn't dry out. Reheat until piping hot all the way through. Cooking for the week? Our slow cooker meat range is built for batch cooking.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Diced beef stew FAQs
How long does diced beef take to go tender?
Diced stewing beef needs slow, wet cooking: about 2–2½ hours in a covered casserole at 160°C (140°C fan), 6–8 hours on low in a slow cooker, or 1½–2 hours at a gentle simmer on the hob. It's ready when a cube breaks apart easily with a spoon.
Do you have to brown diced beef before making a stew?
You don't have to, and the beef will still go tender, but browning it in batches first gives the stew a much deeper flavour and colour. Dry the cubes, use a hot pan and don't crowd them, or they will steam and go grey.
Why is my diced beef stew tough?
Almost always because it hasn't cooked for long enough. Stewing cuts tighten up first and only soften once their connective tissue breaks down. If it's still chewy, put the lid back on and give it another 30–45 minutes at a low heat. Boiling it hard makes it tougher, so keep it at a gentle simmer.
How much diced beef do I need per person?
Allow about 150–200g of diced beef per adult for a stew with potatoes and vegetables. A 400g pack makes a stew for two to three, and two packs feed four to six.
Can you freeze diced beef stew?
Yes. Cool it quickly, freeze it in portions covered in gravy for up to 3 months, then defrost it overnight in the fridge and reheat it until piping hot all the way through.
