Can I Use Sirloin Tips for Beef Stew? Exploring this Lean Cut

Beef stew is the ultimate comfort food, with tender chunks of meat and veggies simmered in a savory sauce. But one point of debate is what cut of beef works best. While chuck and round are traditional options, some recipes call for sirloin tips So can you use this lean cut for beef stew? Let’s dive into the pros, cons, and tips for cooking sirloin tips in stew

What are Sirloin Tips?

Sirloin tips, also called flap meat, come from the bottom sirloin butt area of the cow. They are oval-shaped muscles that sit on top of the leg bone Sirloin tips are fairly lean with more marbling than other sirloin cuts.

When the whole sirloin is separated into subprimals, the flap portion becomes sirloin tips. This moderately tough cut has good beefy flavor and tendserness when cooked properly. Sirloin tips can be purchased whole or sliced into steaks.

Pros of Sirloin Tips for Stew

Compared to traditional stewing cuts like chuck and round, sirloin tips have some advantages:

  • Leaner – Lower fat content fits healthier diets. Still has some marbling for flavor.

  • Versatile – Can be used for both stewing and grilling/pan-searing.

  • Affordable – Costs less than other premium steaks from the sirloin.

  • Collagen-rich – Contains connective tissue that breaks down into gelatin for body.

  • Meaty flavor – Robust, beefy taste even when cooked slowly in stew.

So sirloin tips offer leanness, value, and beefiness that works well in affordable yet delicious beef stew recipes.

Cons of Sirloin Tips for Stew

However, there are a few drawbacks to using sirloin tips for stewing:

  • Can be tough – Requires slow, moist cooking to break down fibers.

  • Dries out easily – Lack of fat means it can become dry if overcooked.

  • Minimal fat flavor – Less saturated fat influence compared to fattier cuts.

  • No thick pieces – Must be cut small or slices may overcook and toughen.

  • Moderately expensive – More costly than traditional stewing cuts like chuck or rump.

Without proper preparation, sirloin tips may turn out chewy and dry in beef stew. Fat content is also lower than ideal.

Tips for Cooking Sirloin Tips in Stew

With the right techniques, sirloin tips can work well in beef stew recipes. Here are some tips:

  • Cut into 1-inch cubes to prevent overcooking.

  • Brown the meat first to develop flavor and texture.

  • Cook using moist heat like a Dutch oven or slow cooker.

  • Simmer gently 2-3 hours until fork tender.

  • Layer carrots, potatoes, onions beneath meat to prevent burning.

  • Sprinkle flour over meat to help thicken stew liquid.

  • Add tomato paste for sweetness and body.

  • Use full-bodied liquids like beef broth or red wine.

  • Stir in a dash of Worcestershire sauce for extra savoriness.

With the right prep and cooking method, sirloin tips can yield delicious results in your next beef stew.

Recipe Example: Sirloin Tips Beef Stew

If you want to give sirloin tips a try in stew, here is a tasty recipe to follow:


  • 1.5 lbs sirloin tips, cut in 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 russet potatoes, cubed
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper


  1. Pat sirloin cubes dry and season with salt and pepper. Dust with flour, shaking off excess.

  2. Heat oil in large pot over medium-high heat. Brown meat in batches. Set aside.

  3. Add onion, carrots, potatoes, and garlic. Cook 5 minutes until softened.

  4. Whisk in flour and cook 2 minutes. Pour in broth and tomato paste, stirring to combine.

  5. Add thyme, salt, and pepper. Return meat to pot and bring to a boil.

  6. Reduce heat, cover, and simmer 2-3 hours until meat is very tender.

  7. Adjust seasoning if needed. Serve stew hot with crusty bread.

The flour helps thicken the stew broth while the tomato paste provides sweetness to balance the savory flavors. Low, moist heat tenderizes the sirloin tips into succulent morsels.

The Verdict on Sirloin Tips for Stew

While sirloin tips lack the richness of fattier cuts, with the proper preparation they can absolutely be used to make delicious beef stew. The keys are cutting the meat small, searing for flavor, and using moist cooking methods.

While cubed chuck or other stew cuts remain the first choice, sirloin tips offer a leaner, more affordable alternative. Just employ slow braising techniques to bring out the best of this collagen-rich cut. With the above tips and recipe, you can enjoy fork-tender sirloin tips bathed in a savory sauce.

FAQs About Using Sirloin Tips in Stew

Here are answers to some common questions about making beef stew with sirloin tips:

Is sirloin too lean for stew?

Sirloin tips are leaner than ideal stew cuts but have enough marbling and connective tissue to work. Proper cooking and additional flavors make up for less fat.

Should I tenderize sirloin tips for stew?

Tenderizing is not necessary if you cut the meat small and braise for 2-3 hours until softened. Acids like wine or vinegar also help tenderize meats.

Do I need to cook sirloin tips longer?

Yes, allow at least 2 hours of gentle simmering to fully tenderize sirloin tips in stew. Fattier cuts take 1-1.5 hours.

Can I use sirloin tip roast for stew?

Yes, a whole roast can be cubed small. But pre-cut sirloin tips or steaks require less work.

Is sirloin or round better for stew?

Sirloin tips are superior to round or other very lean cuts that easily toughen. But for best

Beef Stew Meat From Sirloin Tip Roast

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