16 Recipes To Make With a Pound of Stew Meat

In need of inspiration for how to use stew meat? Here are 16 of my favorite ways.

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Updated November 10, 2024

carne picada — Simply Recipes / Ciara Kehoe

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 16 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!

1. Beef Bourguignon

beef bourguignon — Laura Heller

"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

2. Slow Cooker Beef Stroganoff

Crockpot Beef Stroganoff — Marta Rivera

"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

3. Jamaican Beef Stew

Spicy Beef Stew in a dutch oven. — Kalisa Marie Martin

"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

4. Kentucky Burgoo

A bowl of kentucky burgoo ready to eat — Elise Bauer

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

5. Easy No-Bean Chili

Bowl of Easy No-Bean Chili Topped With Shredded Cheddar, a Dollop of Sour Cream, and Sliced Green Onions — Simply Recipes / Nick Evans

"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

6. Beef and Broccoli Stir-Fry

A bowl of beef and broccoli — Elise Bauer

"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

7. Beef Goulash with Dumplings

Beef Goulash with Dumplings — Elise Bauer

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

8. Nilagang Baka (Filipino Beef Stew)

Ladle raising some nilagang baka from a Dutch oven with more at a table setting with a stack of bowls, a bowl of rice, a small bowl of fish sauce, and a navy blue table napkin — Simply Recipes / Shilpa Iyer

"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

9. Carne Picada

On a wooden board, a bowl of carne picada with a sprig of cilantro and a spoon, surrounded by a bowl of pico de gallo, a small plate of lime wedges, and tortillas spread all over the board (some with carne picada and pico de gallo, some plain) — Simply Recipes / Ciara Kehoe

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

10. Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers on a Plate — Simply Recipes / Nick Evans

"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

11. Lok Lak (Shaking Beef)

Lok Lak Served Over Sliced Tomatoes and Lettuce on a Platter With a Bowl of Pepper-Lime Sauce, and in the Background, a Bowl of Rice — Simply Recipes / Frank Tiu

"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

12. Chili Con Carne

A bowl of chili con carne with onion and cheese ready to eat — Elise Bauer

"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

13. Irish Beef Stew

Irish Beef Stew — Irish Beef Stew.

"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

14. Homemade Beef Birria

Birria — Susy Villasuso / Simply Recipes

"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

15. Cambodian Grilled Lemongrass Beef Skewers

Sach Ko Jakak (Cambodian Grilled Lemongrass Beef Skewers) in a Platter Surrounded by a Plate With Sliced Carrot and Daikon Radish Pickle and a Bowl of Rice and a Yellow Kitchen Towel Next to It — Simply Recipes / Ciara Kehoe

"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

16. Carbonnade Beef and Beer Stew

A bowl of beef stew — Elise Bauer

"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

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