Got a large, cheap bag of these tough chunks of meat. Made stew with some. Sliced some thin, marinaded it in a spic/east (like Tex/Mex but Puerto Rican from New York) marinade and made quesedillas with it.
Still got a buttload, though. What else is good to make with it?
Marinade w/teriyaki, serve white rice.
Carbonade Flamande is pretty good for stew beef.
One of my favorite beef dishes, but I’d call that a stew. If that’s OK by the OP, then I would also suggest Hungarian goulash soup (which kind of straddles the line between soup and stew) or Hungarian pörkölt (which is definitely a type of stew.) Stew beef is also great in soup in general. Or cook it with a little bit of liquid and spices and shred it to use for tacos, enchiladas, etc. Or throw it in a spaghetti sauce and wait until it breaks down and gets soft. Or, depending on what cut “stew beef” is, you can also grind it and use it for hamburgers or whatever you want.
Stewing beef is one of my most-often bought cuts, but I typically buy the specific cut (like chuck or boneless short ribs) as I like to know what cut it is, as not all beef stew cuts are created equal.
I’ve started making stews with beef chunks, diced up carrots, some pureed veggies like peas, carrots, and sweet potato in a veggie juice based broth. (The big bottles of low-sodium V8). Once the meat gets really tender, I eat it with pasta. 
“Spic/east marinade”? Charming ethnic slur there.
Oh, just thought of one. Ropa Vieja. That one calls for skirt or flank steak, but you can use stew beef to good effect, too.
Toss it into your Sunday gravy (spaghetti meat sauce) after browning it a bit. Let it simmer in there for about 4 hours and it will fall apart.
I’ve made beef pie with stew meat - but it’s still basically a stew with pie crust.
Stew meat makes for some good chunky chili.
Especially if you start from scratch and slow cook it all day.
Chislic! It says to use lamb, but I’ve only ever had it with beef.
I’ve tossed it in oil and broiled it with some hearty veggies, basically as skewer-less kabobs.
I assumed by “stew” they meant the usual beef, carrots, potatoes, etc… dish, not stuff like Carbonade and Goulash/Porkolt, which may be stewish, but aren’t really what most people think of as stew.
Come to think of it, you could probably make some decent chili with stew meat.
You should hear what I call myself amongst friends.
Yummy. quick, and easy.
Everything here sounds really good but that Lomo Saltado— mmmmm. I think we have a winner!
Absolutely. Or take a cleaver to it (or chef’s knife if you have the patience), and chop it up to 1/4-1/2 inch dice. That’s how I make my chili (or sometimes I mix that with ground beef, but I never use ground beef on its own for chili these days.)
I guess I grew up with a more expansive definition of what “stew” is. Regardless, I think it might have to be Flemish beef carbonade for dinner today! 
Beef and homemade noodles – the cafe in town had it for a special every Tuesday, using leftover roast beef. But it works with stewing beef as well. Very basic, but tasty with added sage and thyme.
