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Beef stew meat - suggestions other than beef stew?

  • r

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

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

          1. 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

              ...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

                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. She could grind it up for burgers.

                I second the chili.

                1 Reply
                1. 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

                    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. filling for burritos

                      1. re: hummingbird

                        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

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

                          1. re: Puffin3

                            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.

                            1. re: The Professor

                              Here's a really delicious and flavorful goulash from Adam Ried, who writes the food column in the Boston Globe Sunday Magazine and also works for America's Test Kitchen. It may be too stew-like for your sister after weeks of beef stew, but it is delicious and a bit of a departure from the more mainstream stew.


                          1. 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

                              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

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

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

                                1. 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

                                    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

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

                                    2. 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

                                      16 Replies
                                      1. re: dadthatcooksfor4

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

                                        1. re: dadthatcooksfor4

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

                                          1. re: dadthatcooksfor4

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

                                            1. re: Puffin3

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

                                              1. re: C. Hamster

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

                                                1. re: kanpope

                                                  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

                                                    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

                                                    Traditional British dish: boiled beef

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

                                                    1. re: ML8000

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

                                                      1. re: ML8000

                                                        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

                                                          Many "boiled" recipes are actually simmered.

                                                  3. re: dadthatcooksfor4

                                                    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

                                                      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.

                                                      1. re: suziek1313

                                                        How much soy sauce and butter did you use? I'd like to try this recipe tonight!

                                                      2. re: dadthatcooksfor4

                                                        My family LOVED this recipe!!! Thanks. For boiling, I added enough water to almost cover the meat. The pieces were tough after boiling, but got much more tender after frying for 10 minutes or so in the butter.

                                                        1. re: dadthatcooksfor4

                                                          This was delicious! I am very picky myself and live in a home full of picky people (autism). Everybody loved it (even the neighbors I ended up feeding lol). Thank you!

                                                        2. 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

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

                                                          2. Stroganoff, barbacoa, or nihari.

                                                            1 Reply
                                                            1. re: gordeaux

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

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

                                                              1 Reply
                                                              1. re: Raffles

                                                                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.

                                                                1. 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. Thai beef soup with rice & Asian slaw.

                                                                    1. 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. 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"


                                                                        2 Replies
                                                                        1. re: Bryan Pepperseed

                                                                          Made this last night and it was a hit with the whole family (kids are 6, 4 & 2)! Thank you!!

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

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

                                                                                          1. Beef tips with onions and gravy over rice.

                                                                                            1. Google recipes for Bouilli.

                                                                                                1. She could do any number of curries - Indian, Bangladeshi, Pakistani, Sri Lankan, and so on. Right there alone there are hundreds of variations of flavours.

                                                                                                  1. Stifado (a Greek stew) - the cinnamon and other herbs and spices make for a nice twist.


                                                                                                    1. Make a beef ragu over Pasta. I made one last night using beef stew meet from a Jonathan waxman recipe that came out excellent.