Skip to Content

Is London broil good for a stew?

What is London broil?

London broil refers to a thick, flat cut of beef, often taken from the flank, top round, or bottom round. It is generally seasoned with a marinade, grilled or broiled, then thinly sliced across the grain before serving. The marinade helps tenderize the typically tough cuts of meat used for London broil.

Is London broil too tough for stew?

While London broil can be tougher than other cuts like chuck or shoulder, it can still work well in stews if cooked properly. The key is to cut the London broil into 1-2 inch chunks before adding to the stew. This allows the meat to become very tender during the long cooking time.

You also want to make sure to marinate the London broil chunks first. A marinade with acid like wine, vinegar, or citrus juice will help break down the tough connective tissues in the meat. Herbs, spices, garlic, etc can also be used to infuse flavor and tenderize. Marinating overnight is ideal, but even 30 minutes can make a difference.

Tips for using London broil in stew

Here are some tips for successfully using London broil in a tasty beef stew:

  • Choose top round, bottom round, or flank cuts. Avoid loin cuts which are too lean.
  • Trim off any thick connective tissues or silver skin before cutting into chunks.
  • Cut meat into 1-2 inch chunks across the grain.
  • Marinate the chunks in an acidic marinade overnight if possible.
  • Brown the meat chunks well before adding to the stew liquid.
  • Cook the stew at a bare simmer with the lid on for at least 1 1/2 hours.
  • Cook stew in a dutch oven or heavy pot to retain moisture.
  • Slice carrots, potatoes, etc small so they cook through.
  • Consider adding gelatin to help tenderize.
  • Let stew sit 20-30 minutes before serving.

Following these guidelines will result in a fork-tender beef stew with chunks of London broil that are moist and delicious. The connective tissue will breakdown and the flavors will develop into a rich, hearty stew perfect for cold weather meals.

Sample recipe

Here is a sample recipe for a London broil beef stew that comes out perfect every time:


  • 2 lbs London broil, cut into 1-2 inch chunks
  • 1 onion, chopped
  • 4 carrots, peeled and sliced
  • 3 ribs celery, sliced
  • 4 potatoes, peeled and cubed
  • 3 cups beef broth
  • 1 cup red wine
  • 3 tbsp tomato paste
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • 2-3 tbsp flour
  • Chopped parsley for garnish


  1. Mix beef chunks with red wine, tomato paste, garlic, salt and pepper. Marinate overnight.
  2. Drain marinade and pat beef dry. Brown the beef in batches in a skillet with oil.
  3. Transfer beef to a dutch oven. Add onions, carrots, celery and cook 5 minutes.
  4. Stir in broth, potatoes, bay leaves, thyme. Bring to a boil.
  5. Reduce heat, cover and simmer 1 1/2 to 2 hours until beef is fork tender.
  6. Mix flour with 1/4 cup water. Stir into stew to thicken, cook 15 minutes more.
  7. Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed.
  8. Let sit 20-30 minutes before serving. Garnish with parsley.

This traditional beef stew lets the flavors of the London broil beef shine. The results are a hearty, comforting meal perfect for any occasion.


While it may seem too tough for stew due to its leanness and dense grain, London broil can actually be the perfect budget-friendly cut for beef stew. With proper preparation like marinating, browning, and braising as well as cutting against the grain into small chunks, London broil becomes meltingly tender. The meat takes on big flavor during the long, slow cooking time resulting in a rich, delicious stew. Follow the tips above and London broil can make an affordable and tasty base for your next beef stew creation.