You could make Boeuf Bourguignon, which is beef stew with a pedigree. I also found a "Gooey Casserole" by Emeril, and a couple of kebab recipes. All are below.
Boeuf Bourguignonne
3 pounds beef round -- cut in 2-inch cubes
2 cups red wine
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground thyme
1 bay leaf
1 celery stalk
3 garlic cloves
2 carrots
3 onions
1/4 cup all-purpose flour
1 tablespoon tomato paste
1/2 cup beef broth
1 1/2 cups small white onions -- par-boiled
2 ounces mushrooms -- sliced
5 red ripe tomatoes
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon sugar
Combine wine, olive oil, salt, pepper, thyme, and bay leaf. Slice
one onion, one carrot, one clove of garlic, and celery. Add to wine
mixture. Marinate beef in this mixture for at least two hours and up to
24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade
and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet.
Brown the meat quickly on all sides. Remove meat to a two-quart baking
dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking
dish.
Chop remaining onions, carrot, and garlic finely. Melt two
tablespoons butter in skillet and saute the garlic, onions and carrot
until lightly browned (about 5 minutes). Blend in flour and stir one
minute. Add marinade and broth and tomato paste. Stir until mixture
comes to a boil. Pour over meat. Cover, cook in 350-degree oven for
2-1/2 hours. Melt 1 tablespoon butter in skillet and saute white onions
with salt and sugar until golden. Add mushrooms and saute for two
minutes more. Add white onions, mushrooms, and tomatoes to beef.
Continue to bake for 10 more minutes.
Tex-Mex Gooey Casserole
1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese
Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.
Chinese Beef Kebabs
1/2 lb beef sirloin, tenderloin, or top round -- cut
into strips
green pepper squares
cherry tomatoes
pineapple chunks
lemon wedges
Marinade:
1/3 c sherry
1/2 c vegetable oil
1/3 c soy sauce
1/4 c brown sugar
1 clove garlic -- minced
1/2 tsp ginger
Combine marinade ingredients and marinate meat 3 hours or overnight in
refrigerator. Alternate meat, vegetables and lemon wedges on skewers.
Brush with marinade.
Preheat grill. Arrange skewers and grill for 8-12 minutes, turning
occasionally.
SHISH KEBAB
2 lb Beef, cubed
1 lb Mushrooms
1 c Tomato wedges
1 c Onions, quarterd
2 ea Green pepper, quarterd
1/2 c Salad oil
1 ea Clove garlic
1/4 c Vinegar
1/2 ts Soy sauce
1/2 ts Basil
1 tb Lemon juice
Marinate beef in oil, vinegar, soy sauce, garlic,
lemon juice, basil, salt and pepper to taste - from 3
to 4 hours. Place on skewer, alternating with mushroom
caps, quartered tomatoes, peppers and onions.
Roast, basting with marinade.
