How to Cook Diced Beef Better Than the Rest

Master the art of cooking diced beef—no more dry, chewy cubes or bland stews. This complete guide breaks down how to choose the right cut, prep it for tenderness, brown it properly, and cook it to perfection. Learn the science behind flavor and texture, plus pro techniques that turn budget beef into restaurant-level meals.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2

Resting Time 10

Total Time 2 25

Servings: 6 servings

Course: Main Course

Cuisine: International

Calories: 260

Ingredients Equipment Method Notes

Ingredients

beef broth

1.5–2 lbs diced beef (preferably chuck or blade)
1 tablespoon olive oil For browning
1 large onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 potatoes, peeled and diced
2 tablespoons tomato paste
2 cups beef broth
1 teaspoon paprika
1 teaspoon dried thyme
salt and black pepper To taste

Optional Add-Ins

1 teaspoon soy sauce Adds umami depth
0.5 teaspoon chili flakes Optional mild heat
0.5 cup frozen peas Adds color and sweetness

Equipment

Dutch oven
Large pot
Wooden spoon
Cast iron skillet
Sharp knife

Method

Step 2: In the same pot, sauté onions, garlic, and carrots for 3–4 minutes until softened. Stir in tomato paste and paprika, cooking for 1 minute to develop flavor.
Step 2: In the same pot, sauté onions, garlic, and carrots for 3–4 minutes until softened. Stir in tomato paste and paprika, cooking for 1 minute to develop flavor.
Step 3: Return beef to the pot. Add potatoes, thyme, and beef broth. Mix in optional soy sauce or chili flakes if desired. Bring to a gentle boil, then reduce heat and cover.
Step 4: Simmer on low for 1.5–2 hours, stirring occasionally, until beef is fork-tender. Add peas near the end if using.
Step 5: Taste and adjust seasoning before serving. Serve hot with rice, mashed potatoes, or crusty bread.

Notes

Use well-marbled cuts like chuck for the most tender results. Avoid overcrowding the pan when browning it causes steaming instead of searing. For extra flavor