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Beef stew meat - suggestions other than beef stew?

Rafie Feb 12, 2007 11:31 PM

My sister's apparently bought several large packages of "stew meat" since they were on sale. at her local WF.

Unfortunately, she's been eating beef stew for weeks now (single cook...and it's the only filling thing she can cook), so she's come to me for advice about what to do with this new crop of stew meat.

Any suggestions?

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  1. m
    ML8000 RE: Rafie Feb 13, 2007 12:24 AM

    I'd make chili or chili con carne, or beef burgundy/stroganoff.

    Otherwise, cook a bunch of beef stew and then freeze in single serving containers.

    1. b
      bigjimbray RE: Rafie Feb 13, 2007 01:11 AM

      You can cut it up into smaller pieces and make taco`s out of some.

      1. coll RE: Rafie Feb 13, 2007 02:48 AM

        I have a recipe put aside that I got here, for Curried Beef, if that sounds good. http://www.chowhound.com/topics/282676
        Here is where I got it

        1. g
          gperls RE: Rafie Feb 13, 2007 03:33 AM

          How about grillades and cheesy grits, beef stroganoff, steak soup.

          1. Aromatherapy RE: Rafie Feb 13, 2007 04:27 AM

            Different flavored stews. With soy sauce, 5-spice & ginger; a provencal daube with tomato, orange peel; ropa de vieja; curries; goulash.

            2 Replies
            1. re: Aromatherapy
              FlavoursGal RE: Aromatherapy Feb 13, 2007 06:19 AM

              ...or tagine with prunes, flavoured with cumin, ground coriander, and cinnamon.

              She could also make a beef broth. Refrigerate it overnight, remove the congealed fat, and turn the broth and meat into a great soup - cabbage borscht, bean and barley, etc. I usually use short ribs (flanken) in these types of soups, but there's no reason that stewing meat shouldn't work. Is it chuck, by the way?

              1. re: Aromatherapy
                heatherkay RE: Aromatherapy Feb 13, 2007 11:39 AM

                Or a nice vindaloo -- just beef stew with different spices and a goodly amount of vinegar. I also make carne adobada (or adovada) with stew meat. It's just a meat braised in a chile-vinegar-spice paste. You should be

              2. h
                hadsbc RE: Rafie Feb 13, 2007 06:31 AM

                She could grind it up for burgers.

                I second the chili.

                1 Reply
                1. re: hadsbc
                  Passadumkeg RE: hadsbc Apr 23, 2010 12:41 AM

                  Good one on the burgers.

                2. c
                  cheryl_h RE: Rafie Feb 13, 2007 10:59 AM

                  Make beef rendang. Here's one online recipe:


                  I eat almost no beef, don't like the taste but this dish is a delicious exception.

                  1 Reply
                  1. re: cheryl_h
                    lagatta RE: cheryl_h Apr 13, 2014 12:49 PM

                    I eat very little red meat, but love Malaysian and Indonesian rendang.

                    Pies! I know winter has ended, but pies also include empanadas. Make some and freeze them - you'll have very happy guests.

                  2. mochi mochi RE: Rafie Feb 13, 2007 03:54 PM

                    filling for burritos

                    1. h
                      hummingbird RE: Rafie Feb 13, 2007 08:06 PM


                      3 Replies
                      1. re: hummingbird
                        BamiaWruz RE: hummingbird Apr 23, 2010 12:25 AM

                        I second the goulash idea. You can brown the meat nicely in butter. Add some stock or water and seasonings, simmer for a few hours or until meat is tender. Wisk in some flour mixed with cold water to thicken.

                        Eat on potatoes, mashed potatoes, fries, egg noodles, pasta, spaetzle, potato pancakes...

                        1. re: hummingbird
                          Puffin3 RE: hummingbird May 16, 2014 08:05 AM

                          Goulash and 'BB' and basic beef stew are all basically the same thing.

                          1. re: Puffin3
                            The Professor RE: Puffin3 May 19, 2014 02:04 PM

                            It's not the same as beef stew if you do it right...I'd never dream of thickening goulash with flour (or anything else).
                            The goulash I grew up eating ("gulyas leves", technically) was a hearty soup redolent with paprika.

                        2. kare_raisu RE: Rafie Feb 13, 2007 08:10 PM

                          Japanese curry

                          1. d
                            Diane in Bexley RE: Rafie Feb 14, 2007 10:18 AM

                            What about beef kabobs? Maybe not grilling weather, but you can do them in a broiler. Marinate the meat in good Italian dressing, thread on skewers with different colored peppers, whole mushrooms, small onions, etc. If the meat is too tough, you can parboil the beef a little.

                            3 Replies
                            1. re: Diane in Bexley
                              FlavoursGal RE: Diane in Bexley Feb 14, 2007 10:26 AM

                              I'd advise against this. Beef suitable for stewing is totally unsuitable for dry-heat cooking, i.e., grilling or broiling. Parboiling would not do any good; it would merely turn the meat into moistened beef that you would not be able to sear properly, and which would still be too tough to eat.

                              1. re: FlavoursGal
                                gfr1111 RE: FlavoursGal Apr 13, 2014 12:17 PM

                                I agree.

                                1. re: FlavoursGal
                                  JTPhilly RE: FlavoursGal May 20, 2014 07:32 AM

                                  It works, I use chuck roast for kabobs - just marinate well - yoghurt or whey work wonders

                              2. s
                                sandramrma RE: Rafie Feb 14, 2007 10:48 AM

                                I sometimes use the stew meat to make a hearty beef barley soup.

                                1. k
                                  Kaisgraham RE: Rafie Feb 14, 2007 11:31 AM

                                  I would brown the stew beef and cook it in either red or green canned enchilada sauce for about 2-3 hours until it falls apart and use it for tacos. Great!

                                  2 Replies
                                  1. re: Kaisgraham
                                    boyzoma RE: Kaisgraham Apr 22, 2010 05:24 PM

                                    You can also cook it up as Kaisgraham says and make Vegetable Beef Soup, or shred it for hot roast beef sandwiches.

                                    1. re: Kaisgraham
                                      scorpiogirly RE: Kaisgraham Mar 18, 2014 07:42 PM

                                      Nice!. that sounds really easy to make. I'm trying it tomorrow.

                                    2. d
                                      dadthatcooksfor4 RE: Rafie Apr 22, 2010 04:59 PM

                                      I know I'm new to this site... But I have a verrry picky wife and 3 yr old daughter. (My 1yr old son will eat anything haha) So what I do is boil 1 pound for about 15 minutes or so depending on your prefence and then drain and coat it with salt and pepper, a small ammount of garlic and chilli powder and set aside for about 15 minutes. Start to melt butter in a frying pan add the meat and add Soy Sauce... fry untill your satisfied. Serve with rice. I like to make it into a wrap and my family seems to enjoy it well! ENJOY

                                      13 Replies
                                      1. re: dadthatcooksfor4
                                        pturzy RE: dadthatcooksfor4 Jan 24, 2013 07:30 PM

                                        This is a GREAT recipe. Easy and DEEELLLIIIICCCCIIIIOOOOUUUUSSSSS! :-) Thank you so much!

                                        1. re: dadthatcooksfor4
                                          catzchow RE: dadthatcooksfor4 Jul 28, 2013 02:33 PM

                                          total novice here....how do you boil it? I mean how much water do you need?

                                          1. re: dadthatcooksfor4
                                            Puffin3 RE: dadthatcooksfor4 Jan 12, 2014 08:13 AM

                                            You actually literally "boil" beef?
                                            I'm biting my tongue.

                                            1. re: Puffin3
                                              C. Hamster RE: Puffin3 Jan 12, 2014 08:24 AM

                                              You should never literally boil meat of any kind. It makes it tough.

                                              1. re: C. Hamster
                                                kanpope RE: C. Hamster Jan 12, 2014 08:35 AM

                                                So, when he says "boil", what do you think that he means? What is the best alternative?

                                                1. re: kanpope
                                                  coll RE: kanpope Jan 12, 2014 09:04 AM

                                                  When I first started cooking, someone told me "A stew boiled is a stew spoiled". Still rattling around my brain all these years later.

                                                  1. re: kanpope
                                                    Puffin3 RE: kanpope Jan 12, 2014 09:38 AM

                                                    You're not serious are you?
                                                    Running the beef over with a dump truck will yield a tastier result than "boiling"it. LOL

                                                  2. re: C. Hamster
                                                    ML8000 RE: C. Hamster Jan 12, 2014 10:24 AM

                                                    Traditional British dish: boiled beef

                                                    From the BBC's food site: http://www.bbcgoodfood.com/recipes/25...

                                                    1. re: ML8000
                                                      Puffin3 RE: ML8000 Jan 12, 2014 11:54 AM

                                                      Yeah but let's not get into the deep traditions of British cuisine excellence. LOL

                                                      1. re: ML8000
                                                        gfr1111 RE: ML8000 Apr 13, 2014 12:13 PM

                                                        Interestingly, we were in Innsbruck, Austria in a restaurant at lunch time. We met an elderly German couple who raved about the restaurant's "boiled beef." There were several boiled beef dishes on the menu. We did not try them because we had already ordered, but I was impressed by the degree of enthusiasm displayed.

                                                        1. re: gfr1111
                                                          lagatta RE: gfr1111 Apr 13, 2014 12:51 PM

                                                          Many "boiled" recipes are actually simmered.

                                                  3. re: dadthatcooksfor4
                                                    suziek1313 RE: dadthatcooksfor4 May 16, 2014 07:30 AM

                                                    I'm vegetarian and have little experience with meat and very picky meat eater boys and husband. They couldn't get enough of this last night. My husband came home when I was draining the water from boiling it and was like, "What are you doing?" After sauteing it with the butter and soy sauce they said it was tender, juicy and delicious. So, for all you nay sayers, this guy knows what he's talking about.

                                                    1. re: suziek1313
                                                      mcpraise RE: suziek1313 May 19, 2014 12:57 PM

                                                      So, did you boil it for just the 15 minutes? I've read in other places that stew meat has to be boiled for 2 hours to be tender. Just wondering as I would like to try this tonight.

                                                  4. Passadumkeg RE: Rafie Apr 23, 2010 12:44 AM

                                                    Borscht or Schi (Russian cabbage/kraut soup), Slow cook in a beer and a ton of sliced onions. Make Posole. Korean style Kalbi.

                                                    1 Reply
                                                    1. re: Passadumkeg
                                                      kanpope RE: Passadumkeg Jan 12, 2014 07:49 AM

                                                      Kalbi is short ribs - how do you do that with stew meat?

                                                    2. g
                                                      gordeaux RE: Rafie Jan 12, 2014 08:26 AM

                                                      Stroganoff, barbacoa, or nihari.

                                                      1 Reply
                                                      1. re: gordeaux
                                                        coll RE: gordeaux Jan 12, 2014 09:05 AM

                                                        Stroganoff is traditionally made from filet or sirloin, although I did just see a crockpot all day recipe somewhere the other day.

                                                      2. r
                                                        Raffles RE: Rafie Jan 12, 2014 10:14 AM

                                                        Beef and peppers in brown gravy over rice.
                                                        Asian stir fry....too many to count

                                                        1 Reply
                                                        1. re: Raffles
                                                          Puffin3 RE: Raffles Jan 12, 2014 12:14 PM

                                                          Further to the "traditional British dish": Having lived in Britian and witnessing the infamous British 'cast system' let me offer the following thoughts: The only time the 'lower class' would eat beef was if an animal on a farm had died from old age or injury. Most of these beasts were quickly carted off to the nearest butcher shop. by the time many of these beasts got to the butcher shop they were as 'high' as a kit.
                                                          The only remedy was to soak the hastily butchered animal in vinager to remove the rotten flavor. The beast was quickly sold to the locals and the price was set depending on how rotten the meat was or wasn't.
                                                          My dear old great grandmother 'Nan' and her war wounded husband owned a small shop in Winchester. She told me childhood stories of the 'knackers' pulling up with barrels of rotting beef in oak barrels soaking in something that disguised the smell.
                                                          The punters knew they had to get that beef into boiling water ASAP to cook it and eat it before the rotten smell came back.

                                                        2. mtlcowgirl RE: Rafie Jan 12, 2014 12:10 PM

                                                          Carbonade Flamande.

                                                          1. q
                                                            Querencia RE: Rafie Jan 12, 2014 01:45 PM

                                                            Goulash Soup: Put 1/2 cup flour in large slow cooker with 1 tsp salt and 1 tablespoon sweet paprika. Stir in two 8-oz cans tomato sauce and a can of cut-up tomatoes. Add a pound of beef stew meat (no need to brown it) that you have hacked up a bit more and a couple of large potatoes and large onions cut into chunks---large bite-size. Add a large sweet red pepper cut into chunks. Add as much water as the pot will hold---I go an inch from the top.Cook until the meat falls apart. A very hearty beefy soup. If you can get smoked paprika, so much the better. Also if you want a little bite to it add a little hot red pepper, to taste.

                                                            1. r
                                                              rjbh20 RE: Rafie Jan 12, 2014 01:50 PM

                                                              Thai beef soup with rice & Asian slaw.

                                                              1. boyzoma RE: Rafie Jan 12, 2014 01:58 PM

                                                                I saw this recipe on Food Network's new "The Kitchen" which I think is based on a version of ABC's "The Chew" but without the audience. I think you could substitute stew meat for the pot roast and still shred it down for this use. It was called Easy Cheesy Beefy Ravioli - which uses a A La Vodka sauce (which I love).


                                                                1. Bryan Pepperseed RE: Rafie Jan 13, 2014 04:25 AM

                                                                  Well, as long as this thread has been revived I thought I'd pass on that I'm currently gearing up to make this giardiniera -

                                                                  so that I can make Foodwishes "faux Italian Beef Sandwiches"


                                                                  1. letsindulge RE: Rafie Mar 21, 2014 05:36 PM

                                                                    Chile Colorado with Beef. Make this excellent sauce then use to braise the beef chunks in after browning with onions, and garlic. Serve over your favorite Spanish rice recipe, and frijoles refritos!


                                                                    1. t
                                                                      Tms46168 RE: Rafie Apr 13, 2014 11:56 AM

                                                                      Shredded beef tacos

                                                                      -Stew meat ... Brown in skillet with olive oil, salt pepper, dried onions and a little garlic
                                                                      -Peppers of your choice
                                                                      -Can of v8 juice
                                                                      -1/3 packet of taco seasoning

                                                                      Mix everything in a crockpot on low for about 4 hours or until tender

                                                                      After its cooked put it in a
                                                                      -flour tortillas...
                                                                      Dress With ...
                                                                      -shredded cheese
                                                                      - Mexican or Spanish rice
                                                                      -taco sauce
                                                                      -guacamole or sour cream

                                                                      Or any toppings of your choice
                                                                      My husband likes black olives, diced tomatoes and raw onions

                                                                      You can also make with any inexpensive cut of beef, chicken or pork


                                                                      1 Reply
                                                                      1. re: Tms46168
                                                                        nmehelich RE: Tms46168 Jun 1, 2014 10:46 AM

                                                                        what size can of V8?

                                                                      2. s
                                                                        Symmetry RE: Rafie Apr 13, 2014 12:13 PM

                                                                        A traditional Hungarian gulyas or porkolt would be a great use for a bunch of leftover stew meat, I think. It's easy to make, delicious, distinctive, and very freezable.

                                                                        1. e
                                                                          equalibra RE: Rafie Apr 13, 2014 08:01 PM

                                                                          A couple of weeks ago I made a delicious dish from fuchsia Dunlop - red braised beef with tofu sticks. Easy to leave the tofu out (but they add a great texture and soak up the yummy juices). She has you bring the stewing pieces to a boil, the drain. Cook chili bean paste in oil until fragrant, add ginger, scallion and star anise. Some sweet fermented sauce (KIND of like hoisin, or just leave it out), chicken stock, shaoxing wine and the beef. Braise for a couple of hours. Add the soaked tofu sticks at the end if you like. So savory, and I'm not a big beef fan (I mostly had sauce and tofu).

                                                                          1. d
                                                                            Dirtywextraolives RE: Rafie Apr 13, 2014 08:09 PM

                                                                            I use it to make beef vegetable soup that my whole family enjoys in the winter. I just cut it into smaller dice and brown well first. It can even go in the crockpot, after sweating the onions.

                                                                            1. h
                                                                              Harters RE: Rafie May 16, 2014 09:41 AM

                                                                              Cook, cool, shred (or process), to turn it into potted beef for sandwiches. It's what we do with leftover stew meat (leftover stock and vegetables gets blitzed into soup).

                                                                              1. q
                                                                                Querencia RE: Rafie May 16, 2014 09:54 AM

                                                                                Beef in Beer: Crock pot--- 1/2 cup flour in dry crock-pot, salt, 8-oz can tomato sauce, 2 cans beer, about a pound and a half of beef stew meat, a couple of onions cut up, and some Portobello mushrooms cut up (they make a darker gravy than ordinary mushrooms)--maybe a little water---cook until beef is very tender, serve with noodles or Spaetzle.

                                                                                Beef Curry--- 1/2 cup flour in dry crock pot, salt, garlic powder, curry powder, 8-oz can of tomato sauce, beef, onions, whole bag of frozen peas, water, cook until beef is falling-apart tender.

                                                                                1. LMAshton RE: Rafie May 20, 2014 03:34 AM

                                                                                  Curries - Indian, Sri Lankan, and so on. LOTS of ways to curry meat.

                                                                                  1. Passadumkeg RE: Rafie May 20, 2014 07:14 AM

                                                                                    And now for something completely different. Grind fine for steak tatar or slice thinly for capaccio.
                                                                                    Steak and kidney pie?

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