"Beef stew meat" from CSA.
I still have the "beef stew meat" in the freezer. I have no idea what to do with it. Could it be part of a soup, which I usually make with squash, carrots, or whatever I can find at the Farmer's Market? I usually make vegetable soups with the csa veggies. Would this meat have to be cooked in a crock pot, and for how long? Usually my soups cook in 40 minutes.
I'm assuming beef stew meat is chuck roast cut into smaller pieces? If that's the case, then you want to cook it low and slow so 40 minutes wouldn't be enough. I'd sear it first and then add deglazing liquid and continue to cook it (or move it to the crock pot if you want to go that route). You can add vegetables 40 minutes or so before it's ready if you want. I add the firmer root vegetables in the beginning. The meat could also be used to make chili for something different.
The obvious answer is beef stew, but there are many other options as well.
Boeuf à la Bourguignonne
Red Braised 5 Spice or Braised Szechuan Style
Beef Ularthiyathu from Kerala, great served with mashed tapioca(kappa).
Carbonade flamande, Belgian with beer and onions
I pretty sure that the list could go on forever.
As as stated above the long, slow, moist cooking is the most important part.
I think it's safe to say it's some cheap cut with a lot of connective tissue, and second the suggestion that you slow cook it (for 4-6 hours if it's thawed and already cut up). The melted connective tissue adds flavor, so no need for stock, and you can sear it after slow cooking it, as long as you don't cook it so long that it completely falls apart. You could even stick it in the fridge after slow cooking it, so it's ready to go for a quick soup, chili, pot pie, etc.
A beef stew loaded with winter vegetables would about do the trick now, as others have said.
Also very suited to the weather, assuming you're headed into winter too: beef vindaloo, or rogan josh, or a more standard curry.
wow, this is kind of blowing my mind...do CSA's have RED MEAT???? never heard of that...but we don't have CSA's here where I live so what do I know??? @Aucoin...if you have either a pressure cooker OR a crockpot, I would think either would be up for the task of cooking that meat...just saying...yes, a stew would be great or bourgignone...I'm still trying to understand meat in a csa....LOL! thanks, Aucoin...I learn something new every day!