Beef Stew

We purchased grass fed beef again this year from Dan of Prairie Lane Ranch. Except this year we bought beef by the cut rather than sharing a 1/4 beef. We bough lots of ground beef, cubed steaks, beef for stew, a few roasts, some steaks, and oxtails. 

This week a I used the beef for stew to make, well, beef stew and it was delicious. The meat was so tender and tasty and this was a simple recipe with basic ingredients. The recipe is from Paula Deen on the Food Network.

Old-Time Beef Stew

INGREDIENTS

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

DIRECTIONS

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Tweet

Minute Steak Recipe (chicken fried steak)

My first minute steaks were with our first purchase of grass fed beef (2009). We got some more last fall and so I wanted a good recipe for this super-tenderized steak. I found this one at Schenker Farms.com and it's another tastey and easy one.

Grass Fed Beef Minute Steak

I think it's also known as chicken fried steak

6 -1/4" lb. Grass fed Minute Steaks
11/4 cup flour
Black pepper, paprika & garlic salt to taste
2T (Tablespoons) Lard or Cooking Oil (Lard adds more flavor)

Rinse minute steaks well with water. Combine flour and seasoning in a bowl. Melt lard in a cast iron skillet on medium heat. Dredge steaks in flour mixture and lay in skillet. Cook 4 to 5 minutes on each side. Transfer to a serving platter or plate. Serve warm.

Serving Options: After removing minute steaks from skillet, add 2-3T of flour mixture to drippings. Stir to form a thick mixture. Gradually add milk while stirring with a whisk until gravy reaches desired thickness. Add a dash of pepper & serve over steaks.

Suggested Side Dishes: Mashed red potatoes, sliced tomatoes and biscuits with real butter and raw clover honey.

Tweet

Sirloin Steak with yummy rub

Another yummy recipe for my grass fed beef! We all liked the seasoning and it was so easy to make. You need to remember to start this one the day before or the morning of. Recipe from Only Grass Fed.com.

Sirloin Steak w/Herbed Salt

Marinade

1 - 2 tablespoons of unfiltered, organic extra virgin olive oil

For Sauteing

"Secret" Herbed Seasoning Salt (or coarse unrefined sea salt), crushed (see recipe below)

Preparation

1. Marinate the steak by rubbing it all over with unfiltered olive oil and let it sit covered at room temperature for 2 hours. If you prefer to keep your beef refrigerated, let it marinade over night but allow it to come to room temperature before throwing it on the grill. The enzymes in the olive oil help tenderize the beef.
2. Pre-heat your grill or cast iron pan to medium heat. Rub the crushed seasoning salt into both sides of the steak.
3. Sear the steak over MEDIUM heat, a few minutes on each side.
4. Reduce the heat to low, turn over your steak and take turns cooking it for another 5 minutes on each side or until the center reaches your desired temperature (see our cooking temperatures chart). Cooking times vary depending on the thickness of your steak, so be careful and use a meat thermometer.
5. Take your steak off the grill and let it rest for 10 minutes to allow the juices to redistribute.

"Secret" Herbed Seasoning Salt Recipe

Mix together the following ingredients and refrigerate for at least 3 hours.

2 tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped

When you are ready to use this salt, take out the amount you plan to use and crush it with a rolling pin to release the flavors and break up the salt grains into finer pieces. Store whatever is left over in the refrigerator.

Tweet

Gourmet Grass Fed Beef Recipes

Found this website (American Grass Fed Beef.com) with a variety of recipes for beef, grass fed beef. I'll use it as a reference now that we have more grass fed beef in the freezer. We bought 1/8 of a beef in October.

Tweet