Use them to make a pot of beef stew... or hand chop it to little fingernail sized pieces and make chili. I use chuck for chili all the time. Brown the meat in bacon fat, set aside, add your onions and cook until clear(just starting to get tender), add garlic and cook a bit then add 1/2 cup of mild chili powder per pound of meat and cook that until fragrant, add your hot chili powder(I add half here and half 30 minutes before it is done cooking for a more fresh chili taste and heat, add all at once for less heat), cover in beer, add some beef better than bullion(beef base) and simmer until meat is tender. Thicken with masa flour slurry if you like that flavor(adds sweetness and a corn flavor). Serve over beans if desired. Great for chili cheese dogs!