17 Recipes To Make With a Pound of Stew Meat

If you have a package of stew meat in the fridge or freezer and are looking for some classic and new ways to use it, these 17 recipes are the perfect place to start. From stew and bowls of chili to beef skewers, you’ll find something delicious to do with that stew meat here. Don’t forget to read the tips and tricks from our editors, readers, and contributors as you scroll through!

“Beef bourguignon is so rich that it’s nice to have something starchy to balance out the flavors. Try it with mashed potatoes, egg noodles, or crusty baguette.” —Elise Bauer, Simply Recipes Founder

“DELICIOUS!! I’ve been looking for a good stroganoff recipe that doesn’t rely on cream of whatever, and this is it. I sauteed my mushrooms in a little butter before adding in and added in some extra flour towards the end to thicken it up a bit, and it was the best stroganoff I’ve ever had.” —Sue, Simply Recipes Reader

“Scotch bonnets are a staple Jamaican hot pepper but not always easy to find in the US. Habanero peppers are a good swap. Speaking of heat, this recipe also calls for hot sauce. Any vinegar-based hot sauce will work here. If you don’t love spicy food, just skip these!” —Kalisa Marie Martin, Simply Recipes Contributor

“This recipe makes a lot! Feel free to halve. Otherwise, it makes great leftovers.” —Elise

“I like chili with ground beef, but you can also use cubed chuck roast for this recipe as well. If you go with chuck roast, just know that you’ll have to simmer the chili much longer to get the meat tender, but some people prefer that style.” —Nick Evans, Simply Recipes Contributor

“Put the steak in the freezer for 15-30 minutes before slicing; it will be firmer and easier to slice thin. Or, use stew meat as a quick and easy substitute.” —Jaden Hair, Simply Recipes Contributor

“Make sure you are using fresh, flavorful paprika! Old paprika can lose its flavor.” —Elise

“This is one of the easiest Filipino all-in-one meals to prepare. When friends who are new to Philippine cooking want to learn a recipe, this is the dish I recommend.” —Elizabeth Ann Quirino, Simply Recipes Contributor

“You can make carne picada on the stove, in the pressure cooker, or in a slow cooker.” —Esteban Castillo, Simply Recipes Contributor

“If the beef and vegetables are cut too big, the filling will be chunky, and the peppers will be difficult to stuff. This is easy to solve. After you cook the steak and veggies, roughly chop them into smaller pieces.” —Nick

“My favorite brand of oyster sauce is from Lee Kum Kee. You can find a variety of oyster sauces at specialty stores or online. When I buy oyster sauce, I like to keep it in the fridge after opening. ” —Lany Phlong, Simply Recipes Contributor

“I used Masa Harina (limed corn flour, used for making tortillas) to thicken this chili instead of cornstarch. Gives it a faint corn tortilla flavor that goes well with the spiciness. Also I like to add a teaspoon of cinnamon for these tomato based chilis.” —Peter, Simply Recipes Reader

“I thickened the sauce a little bit by grating in a small potato when putting in the other potato pieces. It turned out perfect – so much better than other stew recipes that use starch! We will definitely be using this recipe again, thank you so much!” —Barbara, Simply Recipes Reader

“It is important to lightly toast the dried chiles before soaking them in hot water to rehydrate. Toasting wakes up the aromas and flavors of the chiles. Rehydrating makes them easier to blend into a smooth sauce.” —Susy Villasuso, Simply Recipes Contributor

“I love using bouillon powder because it adds lots of umami and flavor. If you cannot find this product you can use 1/2 teaspoon bouillon paste or 1 cube.” —Lany

“Any root vegetable does well in the stew. I like parsnips, but rutabaga is fine as well.” —Nick

“The general view is that you should try to use a Belgian ale for this stew. If you can’t find a Belgian ale or a Belgian-style ale, you can try Newcastle Brown Ale or Anchor Steam.” —Elise