Ingredients:
6 tablespoons flour, divided | 1 tablespoon tomato paste |
1 1/2 teaspoon salt | 1/2 teaspoon Italian seasoning |
1/2 teaspoon pepper | 1/2 teaspoon dried basil |
1 pound stew meat | 1 bay leaf |
2 tablespoons olive oil | 2 cups potatoes, cooked and cubed |
1/2 cup onions, chopped | 1 1/2 cups carrots, sliced and cooked |
2 garlic cloves, minced | 2 tablespoons fresh parsley, minced |
2 1/4 cups water, divided | *optional - single pie crust |
Preparations:
**Optional - Place pie crust over the filling. Cut slits in the top. Bake as you would until crust is golden brown.
Need some Grass-Fed Stew Meat? Get yours here!
]]>Ingredients:
1 pound ground beef | 4 tablespoons butter, divided |
3/4 cup onions, chopped | 1/4 cup flour |
3/4 cup carrots, chopped | 2 cups cheddar cheese, shredded |
1 teaspoon dried basil | 1 1/2 cups milk |
1 teaspoon dried parsley flakes | 3/4 teaspoon salt |
3 cups chicken broth | 1/2 teaspoon pepper |
3-4 cups potatoes, diced |
Preparation:
1 2-pound London broil | 1 tablespoon garlic, minced |
1/3 cup soy sauce | 2 tablespoons Italian seasoning |
1/3 cup lemon juice | 1 teaspoon pepper |
1/2 cup olive oil | 1/2 teaspoon salt |
1/4 cup Worcestershire sauce | pinch of red pepper |
Preparations:
1. Prepare the London broil marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag.
2. Add the London Broil and let marinade for 2 hours or overnight.
3. Preheat the broiler to high heat. Remove the London Broil from the marinade and put in a baking dish.
4. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
5. Let the London Broil rest for 10 minutes and then slice thin. Serve hot!
Need some London Broil? Get it here
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1 pound ground beef | 1 cream of chicken substitute* |
1/2 onion, chopped | 1/2 small onion, diced |
2 garlic cloves, minced | 1/4 cup + 2 Tablespoons milk |
3 potatoes, thinly sliced | 1/4 cup plain greek yogurt |
1 cup cheddar cheese, shredded | 1/8 cup parmesan cheese |
1/2 teaspoon garlic powder |
Preparations:
1. Cook ground beef with 1/2 onion until browned. Once cooked, add the minced garlic. Set aside.
2. Peel potatoes and slice thin. Place in pot and cook until fork tender. Drain and set aside.
3. In a separate bowl mix together cream of chicken substitute, 1/2 onion, milk, yogurt, parmesan and garlic powder. Set aside.
4. Place the browned ground beef and potatoes in an 8x11 pan. Pour sauce on top and mix everything together. Bake covered with foil at 350 degrees for 30 minutes or until the sauce begins to bubble. Once the sauce is bubbling, remove pan from oven and top with shredded cheese. Bake for another 5-10 minutes until cheese melts. Serve hot!
Need Grass Fed Ground Beef? Get it here!
*Cream of Chicken Substitute:
1 cup cold milk | 1/2 teaspoon salt |
2 Tablespoons cornstarch | 1/4 teaspoon onion powder |
1 1/2 Tablespoons butter | 1/4 teaspoon garlic powder |
1 teaspoon better than bouillon or 1 chicken bouillon square | 1/8 teaspoon dried parsley |
Directions:
1. Whisk together milk and cornstarch in a saucepan. Add butter, bouillon and seasonings.
2. Bring to a boil, stirring frequently. Once boiling, simmer for 30 seconds. Use immediately.
*Use this recipe to replace 1 can of Cream of Chicken
]]>INGREDIENTS:
1 LB Grassfed Ground Beef | 1 Tablespoon Cornstarch |
2 Tablespoons butter | 1 cup beef broth |
1 small yellow onion, diced | 8 oz Provolone or American Cheese |
1 small green pepper, diced | 2 Tablespoons ketchup |
1 Tablespoon Worcestershire sauce | 1/2 teaspoon Kosher Salt |
1/2 teaspoon fresh ground black pepper | 6 Hamburger buns |
8 oz brown mushrooms, minced |
PREPARATION:
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese.
Served on toasted brioche buns. Enjoy!
Need ground beef? Get it here!
]]>INGREDIENTS:
1 lb Grassfed Ground Beef | 1/2 Tbsp of chili powder |
1/2 Onion, chopped small | 1 tsp of cumin |
1/2 green pepper, chopped small | 2 Tbsp of coconut sugar or honey |
1/2 red pepper, chopped small | 1x 14 oz can of diced tomatoes with liquids |
1/4 cup of celery, chopped small | 1x 6 oz can of tomato paste |
1 clove of garlic, minced |
DIRECTIONS:
(Serve over a sweet potato instead of a roll to make this recipe Paleo or Low Carb)
Get your Ground Beef HERE!
]]>So, if you are looking for an easy and hearty beef stew recipe that is out of this world, gives ours a try! You won't be disappoint!
Ingredients: (8 servings)
2 pounds grassfed stew meat | 3 tablespoons tomato paste |
2 tablespoons olive oil | 2 tablespoons worcestershire sauce |
3 medium carrots, diced | 4 cups beef broth |
1 large sweet onion, diced | 2 teaspoons italian seasoning |
4 garlic cloves, minced | 1 teaspoon paprika |
2 tablespoons butter | 1/2 tablespoon sugar |
2 tablespoons flour | 3 cups potatoes, diced |
1 cup red wine |
Preparation:
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Ingredients: (Serves 5-6)
1 tablespoon olive oil | 1 tablespoon dried oregano |
1 large yellow onion diced | 1 tablespoon ground cumin |
1 small red bell pepper diced |
1/4 teaspoon cayenne pepper |
2 tablespoons tomato paste | 2 tablespoons cocoa powder |
4 garlic cloves minced | 1 14.5 ounce can fire-roasted diced tomatoes |
1 teaspoon salt | 1/2 cup chicken broth |
1 pound grassfed ground beef | 1 tablespoon apple cider vinegar |
2 tablespoons chili powder |
Preparation
Sauté onions and pepper in oil until soft. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef, along with 1 teaspoon of salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, cayenne pepper, and cocoa. Combine well to distribute the fragrant spices.
Toss in the diced tomatoes and broth. Stir well. Add in apple cider vinegar. Let simmer for 1-2hrs. Serve hot with sour cream and cheese!
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