Calories in stewed beef stewing steak: 212 kcal

What’s in a 100 g portion

More than half of a portion is water. The rest is 26.9 g protein and 11.6 g fat.

11.6 gFat

26.9 gProtein

58.9 gWater

2.6 gMinerals and the rest

11.6 gFat
26.9 gProtein
58.9 gWater
2.6 gMinerals and the rest

About average for meat

Beef stewing steak is 212 kcal per 100 g. The 253 meat in this database average 241.

Beef stewing steak212

Meat average241

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0 g

Salt, per portion0.11 g

Vitamins and minerals in beef stewing steak

Three of the 21 recorded reach the “high in” level. Vitamin B12 leads by a long way.

80 %

Vitamin B12

0.002 mg in a 100 g portion

74th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Zinc6.7 mg67 %

Niacin (vitamin B3)8.9 mg56 %

Phosphorus150 mg21 %

Iron2.7 mg19 %

Selenium0.009 mg16 %

Only a trace

Vitamin A
Manganese

None recorded

Vitamin C

Show all 21 with amounts

Vitamin B120.002 mg, 80 %

Zinc6.7 mg, 67 %

Niacin (vitamin B3)8.9 mg, 56 %

Phosphorus150 mg, 21 %

Iron2.7 mg, 19 %

Selenium0.009 mg, 16 %

Riboflavin (vitamin B2)0.19 mg, 14 %

Vitamin D0.0006 mg, 12 %

Pantothenic acid (vitamin B5)0.67 mg, 11 %

Vitamin B60.15 mg, 11 %

Potassium210 mg, 11 %

Copper0.1 mg, 10 %

Folate0.013 mg, 6.5 %

Chloride48 mg, 6 %

Iodine0.008 mg, 5.3 %

Magnesium19 mg, 5.1 %

Biotin0.002 mg, 4 %

Thiamin (vitamin B1)0.03 mg, 2.7 %

Calcium17 mg, 2.1 %

Vitamin E0.08 mg, 0.7 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What beef stewing steak doesn’t give you. And where to find it.

No recorded vitamin C or vitamin A, and only 0.7 % of the vitamin E reference intake per 100 g.

Vitamin C

0mgin beef stewing steak

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein beef stewing steak

Find it inLiver, calf, fried3152 % per 100 g

Vitamin E

0.7%in beef stewing steak, per 100 g

Find it inSunflower seeds, toasted326 % per 100 g

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0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Beef stewing steak against other meat

Per 100 g, beef stewing steak has the most vitamin B12 of the 6 here, ahead of beef (rump steak, barbecued, lean and fat).

0.002mg

0.001mg

0.0005mg

Beef, stewing steak, frozen, stewed, lean and fatthis page

Beef, rump steak, barbecued, lean and fat0 mg

Sausages, pork, chilled, fried−0.001 mg

Pork, fillet medallions, raw, lean and fat−0.0015 mg

Pork, hand, shoulder joint, roasted, lean and fat−0.0015 mg

Pork, loin chops, grilled, lean and fat−0.0015 mg

All values per 100 g, from the same dataset. Differences are against beef stewing steak.

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Questions about beef stewing steak

What the numbers say to the questions people actually search.

How many calories are in a portion of beef stewing steak?

A typical portion (100 g cooked) gives 212 kcal. Per 100 g the figure is 212 kcal.

Is beef stewing steak high in vitamin B12?

Yes. Beef, stewing steak, frozen, stewed, lean and fat has 0.002 mg vitamin B12 per 100 g, 80 % of the NRV, above the 30 % threshold for a “high in” claim.

Does cooking change the folate in beef stewing steak?

Yes. Per 100 g, folate goes from 6 mg raw to 0.013 mg stewed. Part of that is the vitamin or mineral itself changing, part is the change in water content.

How much does trimming the fat change beef stewing steak?

Trimmed of visible fat the same cut has 195 kcal, 8.5 g fat and 29.7 g protein per 100 g, against 212 kcal, 11.6 g fat and 26.9 g protein untrimmed.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-083, Beef, stewing steak, frozen, stewed, lean and fat, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of carcase beef, 1992-1993. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 99 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Merged variant: trimmed of visible fat (lean only): 195 kcal, 8.5 g fat, 3.1 g saturates, 29.7 g protein. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Beef). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.