Overcooked beef is basically a slab of pure protein with all the fat and moisture scorched out. By that logic, if you give the beef its fat and moisture back, it should be right as rain, right? Well, it’s true in theory, but impossible in practice. You can’t soak an overcooked cut of beef in a pot with fat and broth and magically turn it into a tasty medium-rare steak in a few hours.
What you’ll want to do instead is to blend the overcooked meat with some flavorful fat and liquid so that it’ll get a semblance of palatability back. Put the beef into a food processor and mix it with some lard and broth (you can emulsify it with some extra cooking oil, too.) By the end, you should have some tasty ground beef that you can now use for a variety of dishes, from beef enchiladas to a hamburger casserole. Sure, it’s not a steak, but at the very least, you don’t contribute to food wastage by doing away with the beef!
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