Beef

Beef-Veggie Stew

Posted on Dec 19, 2018 in Beef, Lunch/Dinner, Veggie

“Beef-Veggie Stew”

Wow…keeping warm is definitely on our mind and a warm tasty treat is just going to happen this week with our flavorful stew. So thinking about the cool weather now and probably done with the turkey and ham from the last holiday, we’ll create a comfort-food dish with a deep sauce and divine flavor.

Ingredients: (serves 4-6)
• 2-3 lbs. pasture raised/pasture finished beef stew meat
• 2 Tbsp. organic olive oil
• 1 organic onion, peeled & diced
• 1 organic shallot, peeled & minced
• 4 gloves organic garlic, minced
• 3 stalks organic celery, chopped
• 4 Tbsp. organic tomato paste
• 1/2 cup good red wine of your choice
• 1 cup organic beef stock
• 1 Tbsp. finely chopped organic thyme
• 4-6 organic carrots, sliced to your preference

Heat iron skillet to medium, add olive oil and braise the meat until nicely browned

Remove the meat, set aside, and add to the skillet the onion, shallot, garlic and celery and lightly brown these vegetables while scraping the browned bits on pan from meat

Add tomato paste and cook for couple of minutes; add red wine simmer approx. 3 minutes

Add beef back into skillet…then add beef stock and thyme and bring to a simmer

Cover and continue on low simmer for about 50 minutes or until beef is very tender

Add the sliced carrots and continue on simmer for 10 additional minutes

Serve with mashed cauliflower for as a perfect partner!

steak, beef, buffalo, dinner, lunch, healthy

Steak Plate

Posted on Nov 7, 2018 in Beef, Lunch/Dinner, Veggie

“Steak Plate”

We all need energy which is necessary for completing our various daily tasks, so a hearty meal is definitely welcomed at the end of the task list. With that being said, this week’s creation is not quite as energy-expelling for us but is satisfying and eye appealing enough for guests.

Ingredients: (single serving)
• 1/3 lb. hormone-free lean beef steak of choice
• Garlic powder
• 1-2 tsp. warmed coconut milk
• Asparagus stalks for single serving
• 2-4 organic mushrooms of choice
• 1/4 lb. cauliflower
• 1/4 tsp. MSG-free, low-sodium chicken stock
• 1/4 tsp. organic butter
• Dash of garlic powder
• Salt & pepper to taste

Season steak with garlic powder and spray with olive oil spray in preparation for grilling

Warm the coconut milk in preparation for drizzling over the mushroom-topped steak; may add garlic powder if desired

Asparagus stalks & mushrooms can be grilled, baked or steamed depending on your preference

Cauliflower is steamed until soft; using mashing method, combine cauliflower with chicken stock, organic butter, garlic powder, salt and pepper…set aside and keep warm

Grill steak…grill/bake/steam asparagus and mushrooms until desired wellness

On plate place steak with mushrooms on top, add warm cauliflower, lay asparagus over cauliflower and finally top with warmed coconut milk for a delightful spring meal.

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey

Stuffed Flank Steak

Posted on Oct 3, 2018 in Beef, Lunch/Dinner, Veggie

“Stuffed Flank Steak”

It is officially autumn so we are beginning to think about comfort food—those dishes that truly warm our inner most being and lead us to feeling fully satisfied and ready to settle into a good book. Beef is a heartier dish and with some sauce added it just simply gives comfort to us after a long work day. It can be popped into the crock pot in the morning and is ready to serve with a nice green salad upon arriving home.

Ingredients: (serves 4)
• 1 ½ pounds organic, grass-finished flank steak
• 1 medium, organic yam, cut into small cubes
• 3 stalks organic celery, chopped
• ½ medium-sized, organic onion, chopped
• 1 Tbsp. organic avocado oil
• ½ tsp. organic, poultry seasoning
• 32 oz. organic beef broth

In a ceramic skillet add the oil, heat to medium, add the yams, celery and onion; sauté until all ingredients become soft; transfer to a bowl and add the seasoning and let cool

Stuffing mixture can be put into the refrigerator for faster cooling; be sure mixture is same temperature as the refrigerated meat to keep ingredients healthy

Lay your beef steak out flat and add your stuffing mix and roll and secure with thin cooking skewers (the kind used to close a turkey to hold in the stuffing)

Put your crock pot setting to low for all day cooking and add the broth

Set you stuffed roast into crock pot with seam side up; secure the lid and your meal will cook to perfection!

Slice and drizzle sauce from crock pot over each piece and serve with a nice green salad