Oven-Roasted Marinated Beef Cubes (Steak-Style)

Skip the stew—this recipe transforms humble beef cubes into juicy, steak-like bites with a simple overnight marinade and low, slow roasting.

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Recipe

Servings: 8

Calories per serving: ~385 kcal

Total time: 4 hours 15 minutes (plus overnight marinating)

Oven-Roasted Marinated Beef Cubes (Steak-Style)

Ingredients

For the Marinade:

• 1/4 cup olive oil (or melted butter or beef tallow)

• 2 tbsp balsamic vinegar or lemon juice

• 1 tbsp Worcestershire sauce (optional)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp paprika or smoked paprika

• Optional: 1 tsp fresh rosemary or thyme, chopped

For Roasting:

• 4.5 lb beef stew cubes

• 2–3 tbsp butter or beef tallow

• 1 onion, thick-sliced (optional)

• 4–6 garlic cloves, smashed

• A few sprigs fresh thyme or rosemary (optional)

• 1/2 to 1 cup beef broth (just enough to coat bottom of pot)

Instructions

1. Marinate (Day Before): In a large bowl or Ziploc bag, mix all marinade ingredients. Add beef cubes and toss well to coat. Cover and refrigerate overnight (at least 8 hours).

2. Sear the Beef: Preheat oven to 275°F (135°C). Remove beef from marinade and pat dry. In a large Dutch oven over medium-high heat, melt butter or heat tallow. Sear beef cubes in batches until browned. Set aside.

3. Build Flavor Base (Optional):In the same pot, add onion and garlic. Sauté for 2–3 minutes. Deglaze with a splash of broth, scraping up browned bits.

4. Roast Low and Slow: Return beef to the pot. Add fresh herbs if using. Pour in enough broth to barely coat the bottom (1/2 to 1 cup). Cover tightly with lid and foil if needed. Roast covered for 3 hours.

5. Uncover and Finish: After 3 hours, remove lid. Do not stir. Let roast uncovered for 30–45 minutes to allow the top layer to brown and the liquid to reduce into a rich glaze.

6. Serve: Serve with mashed potatoes, roasted veggies, or buttered noodles. Spoon pan juices over the top.

Nutrition (per serving)

• Calories: 385

• Protein: 39g

• Fat: 25g

• Carbs: 2g

• Fiber: 0g

• Sugar: 0g

Values are approximate and will vary with exact ingredients used.

Storage & Reheating

Refrigerator: Store in an airtight container up to 4 days. Reheat gently on the stovetop or in a low oven with a splash of broth.

Freezer: Freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge, then reheat as above.

Marinate (Day Before)

Marinate (Day Before)

Ingredients

Sear the Beef

Sear the Beef

Build Flavor Base (Optional)

Roast Low and Slow

Roast Low and Slow

Uncover and Finish

Take out of the oven

Serve

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Prompt

I bought stew meat at Costco however my picky eater is not a fan of goulash. He does love steak. So I wanted to see if I can make steak using stew meat. Off to ChatGPT I went:

I have 4.5 lb beef cubes for stew. I wonder if I can make them really tender and roast style, rather than "wet" goulash? My picky eaters love steak. Any cooking method (oven, slow cooker, stovetop, pressure cooker...) all are acceptable.

It said yes and provided a recipe:

Absolutely—if your picky eaters love steak, you can turn those stew cubes into something roast-style and meaty, not saucy like goulash. Here's a direction that keeps things tender and richly beefy, not “wet”:

Roast-Style Braised Beef Bites (Steak-Like Chunks)Oven method, but can adapt to others if you want.

Ingredients:

• 4.5 lb beef stew cubes

• Salt and black pepper

• Garlic powder, smoked paprika, onion powder (optional: a pinch of chili powder)

• 2–3 tbsp butter (or tallow or olive oil)

• 1 onion, sliced (optional for aroma)

• 4–6 garlic cloves, smashed

• Fresh thyme or rosemary (optional, but nice)

• 1/2 to 1 cup beef broth (just enough to steam, not stew)

• Optional: A splash of Worcestershire or balsamic vinegar for depth

Method (Oven, Low & Slow):

1. Dry & Season the Beef: Pat dry, season generously with salt, pepper, and spices. Let it sit while the oven preheats to 275°F (135°C).

2. Sear: In a heavy oven-safe pot or Dutch oven, sear the cubes in butter or fat until browned on all sides. Work in batches. Remove and set aside.

3. Layer Aromatics (Optional): Toss onion slices and garlic into the pot just until softened.

4. Deglaze & Add Just a Little Liquid: Pour in a splash of broth to deglaze, scraping up the browned bits. Return beef to the pot with any juices.

5. Tuck in Herbs, Cover Loosely: Add thyme/rosemary if using. Cover tightly (foil + lid if needed). You want a moist roast, not steam-soaked beef.

6. Roast 3–4 Hours: Check at 3 hours—beef should be fork-tender but still sliceable, not falling apart. Uncover for the last 30 minutes if you want to deepen the crust.

To Serve:

• Spoon juices over, or reduce the pan drippings for a rich glaze.

• Serve with roasted potatoes, buttered rice, or even just a crusty loaf.

Would you like a slow cooker or pressure cooker version too, or maybe a spicier twist with your garden jalapeños?

I wanted tenderness, and I had an extra day, so I asked about overnight:

Is there anything I can do for it to be marinated overnight for extra tenderness or is that redundant

It encouraged me and gave me a recipe:

Marinating can absolutely help—especially with stew cubes that can sometimes be tough. It’s not redundant if you want that steak-like tenderness and deeper flavor.

Here’s how to do it without turning it into goulash or stew meat texture:

Overnight Marinade for Tender, Steak-Style Beef Chunks

Purpose: Break down muscle fibers a bit, add flavor, and keep the beef juicy—without making it mushy or too “wet.”

Basic Marinade (for 4.5 lb beef):

• 1/4 cup olive oil or melted butter

• 2 tbsp balsamic vinegar or lemon juice (or a mix)

• 1 tbsp Worcestershire sauce (optional but great for umami)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp paprika or smoked paprika

• Optional: chopped fresh rosemary or thyme, or a pinch of chili flakes for heat

Tips:

• No sugar in the marinade—it’ll burn when searing.

• Marinate in a Ziploc bag or glass container overnight in the fridge.

• Before cooking, pat the beef dry to get that nice sear—don’t skip this or you’ll steam it.

This gives you flavorful, slightly tenderized cubes that still brown up like roast beef or steak. Totally worth it if you’ve got the time.

Want me to turn this into a complete, printable recipe for your blog or dinner plan?

I didn't feel like scrolling so asked for the updated recipe:

Combine marinating and cook recipe

It provided a recipe:

Here’s your complete recipe—overnight marinade + oven-roasted steak-style beef cubes, tailored for picky eaters who love steak and not goulash.

Oven-Roasted Marinated Beef Cubes (Steak-Style)

Ingredients:

For the Marinade:

• 1/4 cup olive oil (or melted butter or beef tallow)

• 2 tbsp balsamic vinegar or lemon juice

• 1 tbsp Worcestershire sauce (optional but recommended)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp paprika or smoked paprika

• Optional: 1 tsp chopped fresh rosemary or thyme

For Roasting:

• 4.5 lb beef stew cubes

• 2–3 tbsp butter (or more tallow/olive oil)

• 1 onion, thick-sliced (optional)

• 4–6 garlic cloves, smashed

• A few sprigs fresh thyme or rosemary (optional)

• 1/2 to 1 cup beef broth (just enough to steam, not stew)

Instructions:

1. Marinate (Day Before):

• In a large bowl or Ziploc bag, mix all marinade ingredients.

• Add beef cubes and toss to coat evenly.

• Cover and refrigerate overnight (or at least 8 hours).

2. Prep & Sear (Day Of):

• Preheat oven to 275°F (135°C).

• Remove beef from marinade and pat dry well with paper towels.

• In a large Dutch oven or heavy oven-safe pot, melt butter or heat oil over medium-high.

• Sear beef cubes in batches until well-browned on all sides. Set aside.

3. Build the Flavor Base (Optional):

• In the same pot, add onion slices and garlic. Sauté 2–3 minutes just to soften.

• Deglaze with a splash of the beef broth, scraping up any browned bits.

4. Assemble & Roast:

• Return beef to the pot. Add fresh herbs if using.

• Pour in just enough broth (1/2 to 1 cup) to barely coat the bottom.

• Cover pot tightly with a lid and foil if needed.

• Roast for 3 to 3.5 hours. Uncover for the last 30 minutes if you'd like more browning on top.

5. Serve:

• Spoon over pan juices, or reduce them on the stovetop for a glaze.

• Pair with mashed potatoes, roasted veggies, or buttered noodles.

Want a printable version or a shorter version for your blog or X post?

As I started making, I had some questions about oven:

Am I supposed to stir while in the oven?

It told me to resist the urge:

Nope—do not stir while it's in the oven.

You want the beef to roast gently in its own space. Stirring would break up the crust on the cubes and release too much juice, making it steam instead of roast.

If you're uncovering it for the last 30 minutes to brown a bit more on top, you can gently shift the top layer with tongs once during that time to even out browning—but otherwise, just let it do its thing.

Would you like reheating tips or how to repurpose leftovers, too?

Then I had a few questions about cooking times:

No uncovering, should it be 3 hours or more?

It said:

Got it—fully covered the whole time, no problem.

In that case, go for 3.5 to 4 hours at 275°F. Since it's covered the whole time, the moisture stays in, so the beef needs a bit longer to become truly tender and "steak-like" but still juicy—not shredded like stew meat.

Check it at 3.5 hours:

• A fork should slide in easily, but the beef cubes should still hold their shape.

• If they’re still a bit chewy, cover back up and go the full 4 hours.

No stirring. No uncovering. Just low and slow.

Want me to update the recipe with this timing locked in?

I had little patience so asked:

Ok so if I uncover after 2.5 hours?

It said:

Ah, if you're uncovering after 2.5 hours, here's how to tweak it:

• Total cook time: Still around 3.5 hours.

• First 2.5 hours: Covered, low and slow to break down the tough fibers.

• Final 1 hour: Uncovered, same oven temp (275°F), to let the tops brown slightly and the liquid reduce into a richer glaze.

Tips for this method:

• If there’s a lot of liquid after 2.5 hours, you can even spoon off a bit before uncovering to avoid steaming.

• Don’t stir—just gently rearrange the top layer with tongs if you want even color.

This version gives you the best of both: tenderness and that roast-y, steak-style texture.

Would you like me to format both options (covered the whole time vs uncovering for the last hour) in your recipe?

And more questions:

Uncover after 3 hours?

It suggested:

If you want to uncover for that final browning phase, the sweet spot is to:

Uncover after 3 hours, then roast uncovered for the last 30–45 minutes.

That way:

• The beef is already mostly tender.

• The final uncovered time gives the tops some caramelization and lets excess liquid reduce into a flavorful glaze.

• You won’t risk drying it out or overcooking the surface.

So your final plan would look like:

• 275°F oven

• 3 hours covered

• 30–45 minutes uncovered

Want me to lock this into the recipe wording?

Again with the stirring:

So after I remove lid, should I stir?

It still said no:

Nope—still don’t stir after removing the lid.

Here’s why:

• Stirring would release more juices and prevent browning.

• You want the top layer exposed to the dry heat so it can caramelize a bit.

If you want even color on more cubes, you can gently flip or rearrange the top layer with tongs right after uncovering—but no full-on stir.

So:

• Remove lid after 3 hours.

• Leave it undisturbed, or just flip a few top pieces once.

• Roast uncovered 30–45 min more, done.

Let me know if you want a version of this to save or share.

I tried to explain why I am concerned about stirring:

FYI my Dutch oven is about 3/4 full so only top layer would brown. Is that expected?

It reassured me all is well:

Yes, that's totally expected! With your Dutch oven about 3/4 full, the top layer of beef cubes will be the only part exposed to the dry heat once you uncover it.

This actually works in your favor, as it allows those top cubes to develop a nice, roasted, caramelized crust, while the rest of the beef stays tender and juicy from the covered, moist cooking environment. The browning on top gives it that "roast-style" feel without making the inside dry or tough.

If you’d like even more browning, you could flip the top layer of cubes halfway through the uncovered phase. But really, just letting it do its thing should be fine for a nice contrast between the caramelized top and the tender inside.

Does that help clear things up?

Click the link below or scroll to the top for the final recipe.

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