Beef stew is the ultimate hearty, comforting meal. With tender chunks of beef, potatoes, carrots, and more simmered in a rich savory broth, it’s a dish that satisfies. But when making beef stew for a group, how much should you make per person? Getting the right ratio of meat to veggies is key for a flavorful stew that stretches to feed everyone without leaving you stuck eating leftovers all week.
In this guide, we’ll go over how much beef and vegetables to allow per serving when making a homemade beef stew recipe. With the right measurements, you can easily scale up or down to feed any size crowd without any guesswork.
How Many Ounces of Beef Per Stew Serving?
The star of beef stew is of course the meat. When calculating how much beef to use per portion, here are some recommendations:
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For adults, plan on 4-6 ounces of raw cubed stew meat per serving. This comes out to about 1⁄2 pound of meat per person.
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For kids, allow 2-3 ounces of raw stew beef per child.
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So for example, if making beef stew for 4 adults and 2 kids, you’d need:
- 4 adults x 5 ounces stew meat each = 20 ounces
- 2 kids x 2.5 ounces stew meat each = 5 ounces
- Total stew meat needed = 25 ounces or about 11⁄2 pounds
The exact amount can vary based on appetites and how meat-focused you want the stew. But these quantities give you a good starting point per serving.
How Much Meat for Stew vs. Other Dishes
It’s worth noting you often need less beef per person when making stew compared to other beef dishes. That’s because the meat gets stretched by all the chunky vegetables and broth.
If making beef tacos, skewers, or casseroles where the beef itself is the highlight, go with a full 1⁄2 pound of meat per adult serving. For stew, you can get away with less since the veggies do some of the work.
Calculating How Much Raw Beef to Buy
Figuring out portions is just step one – you also need to know how much raw stew meat to buy from the store. Here are some tips:
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Buy 25-30% more beef than you think you’ll need to allow for some waste and extras.
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Plan on 1⁄2 pound of raw stew beef per adult serving and 1⁄4 pound per child.
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Remember raw beef shrinks by about 1⁄4 when cooked. So 5 ounces raw = 4 ounces cooked.
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Look for stew meat on sale to save money. Brisket, chuck, and rump work well.
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Consider buying a larger roast and cutting it into stew chunks yourself.
For example, to make beef stew for 8 adults and 4 kids:
- 8 adults x 1⁄2 pound raw beef each = 4 pounds
- 4 kids x 1⁄4 pound raw beef each = 1 pound
- Total raw beef = 5 pounds
- Add 25% extra = 11⁄4 pounds additional
- Grand total to buy = About 61⁄4 pounds of raw stew beef
This gives you some wiggle room while still having leftovers. Adjust as needed for your crowd.
Ideal Batch Sizes for Big Crowds
When making beef stew for a group, you want to cook it in large batches for ease and leftovers. Here are some batch size guidelines:
- For 4-6 people, make a 5-6 quart stew pot
- For 6-10 people, make a 10 quart batch
- For 10-15 people, make a 12-15 quart batch
The stew will reduce down as it simmers, concentrating the flavors. Making hearty pots of beef stew is part of the fun!
Tips for Stretching Stew Ingredients
Looking for ways to stretch your beef stew to feed more people without sacrificing flavor? Try these tips:
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Add extra vegetables like potatoes, peas, corn, etc. They soak up the rich broth.
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Use beef broth or stock as part of the cooking liquid for extra meaty flavor.
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Serve the stew over rice, pasta, or with bread to help fill people up.
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Include lentils or beans to boost protein and fiber content.
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Cook with a slow cooker or pressure cooker to maximize flavor extraction.
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Mix in tender meat pieces with tougher cuts like brisket or chuck.
With a few small tweaks, you can make a little bit of beef go a very long way!
What Are the Best Cuts for Beef Stew Meat?
When choosing beef cuts for stew, opt for meats with a good marbling of fat and connective tissue. This allows the beef to become fall-apart tender during the long cooking time. Great choices include:
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Chuck roast – Very flavorful with good marbling throughout.
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Bottom round or rump roast – Leaner but becomes tender when braised slowly.
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Brisket – A nicely marbled cut perfect for stews when trimmed.
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Short ribs – Full of collagen for rich flavor.
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Sirloin tip – A budget-friendly lean cut. Mix with a fattier meat for best results.
Look for quality beef with ample marbling for maximum juiciness and flavor development when braising into stew.
To Bone-In or Not?
Bones add tremendous flavor and body to beef stew. Short ribs, shank, and other bone-in cuts are fantastic braising choices. However, bones can make clean portioning trickier. Some options:
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Use half bone-in and half boneless cuts for easier serving.
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Remove cooked meat from the bones and serve the shredded meat in portions.
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Cut bone-in pieces smaller before cooking for neater portions.
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Add marrow bones during cooking for flavor then remove before serving.
With a bit of prep, you can get all the benefits of bones in your stew without sacrificing presentation.
Cooking Methods for Perfect Stew Meat
To transform the inexpensive, tough cuts used for beef stew into sublimely tender bites requires the right cooking techniques:
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Sear – First, sear the meat in batches over high heat to caramelize the exterior.
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Slow simmer – Cook the stew at a bare bubble for at least 1 1⁄2 hours, ideally 2-3 hours to fully tenderize.
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Moist heat – Keep the meat submerged in broth/liquid the entire time so it braises rather than dries out.
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Flavor – Season boldly with spices and herbs to infuse the meat as it cooks down.
Taking the time to braise beef stew properly results in incredible depth of flavor and fork-tender meat every time.
Frequently Asked Questions
How can I tell when the stew meat is fully cooked?
Look for very tender meat that falls apart easily when pierced with a fork. Beef stew meat is done at an internal temperature of 145°F.
Can I make stew in advance?
Absolutely! Prepare the stew up to 3 days ahead. Let cool completely before refrigerating. Gently reheat on the stovetop or in the oven before serving.
What’s the best way to thicken my stew?
For rich thickness without extra calories, mash up a few tablespoons of the cooked potatoes and stir back into the stew. Sprinkle with a little flour at the end if needed.
When should I add the vegetables?
Hardier veggies like potatoes go in first to cook the longest. More delicate vegetables like peas can be added in the last 30 minutes so they don’t overcook.
Help – my stew meat is still tough!
Don’t worry! Continue simmering the stew for 1-2 more hours until the meat fully tenderizes and pulls apart easily. The extra time means even more incredible flavor.
Tips for Leftovers
Cooked beef stew will keep well refrigerated for 3-4 days. Here are some delicious ways to use up leftovers:
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Thicken and reheat as-is for quick meals throughout the week.
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Transfer to a baking dish, top with biscuits or mashers, and bake until heated through.
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Stuff into peppers, tomatoes or zucchini boats for fun presentations.
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Use as filling for sandwiches, tacos, omelets, or quesadillas.
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Stir into cooked egg noodles or rice for hearty casserole dishes.
With so many possibilities, turning leftover beef stew into new exciting meals is part of the fun. A little stew goes a long way!
Conclusion
When making beef stew for a crowd, allow 4-6 ounces of meat per adult serving and 2-3 ounces per child. Cook in large batches using flavorful bone-in and boneless stew cuts. Vegetables, broth, and proper slow cooking techniques will stretch the meat into a satisfying hearty meal. Follow these guidelines for perfect portions every time. Get ready to enjoy the comfort of home-cooked beef stew!
