To obtain a material for a stewed food which produces stewed food having a soft meat texture, without requiring much labor or time.

The material for a stewed food uses meat as an ingredient material and contains seasoning for stewing to be added, together with water, when a meat-containing ingredient material is stewed and seasoning for finishing which is to be added, after stewing besides the seasoning for stewing as other bodies. The seasoning for stewing comprises one or more kinds of potassium chloride and sodium chloride, one or more kinds of a citrate and bicarbonate of soda and one or more kinds of sorbitol and trehalose.