Stew meat has a bad name as tough meat from old animals.  Our stew meat is comprised of the small lean trimmings from the edges of the better cuts of our young angus and angus/cross grass fed beef.  It can be used for kabobs as well as wonderful hearty stews and casseroles with big chunks of tender flavorful beef.  Try some of our recipes!

For a special presentation of a thick, hearty stew, serve the stew in bowls made of bread.  Use serving-size round rolls of sourdough, hearty rye, pumpernickle, or crusty Italian.  Hollow out to leave a shell with 1/2 inch thick walls.  Brush on olive oil and sprinkle with parmesan cheese.  Bake about 6 minutes in a 400°F oven until golden brown.  Ladle in stew to the brim and serve immediately.
 

Recipes

Added 11/02
Beef and Bean Stew
Beef and Vegetable Stew
Barbecue Beef and Corn Pudding
Beef Hotpie
added 12/03
Beef, Ginger, Lemon with Couscous
 

1/2 c flour
1 Tb paprika
1 ts garlic salt
1/4 t cayenne pepper
3 lbs stew meat
3 Tb olive oil
2 onions thinly sliced
2 celery ribs, coarsely chopped
2 c water
6 oz can tomato paste
1 c frozen corn (or one can)
3/4 ts rubbed sage
1/2 ts dried thyme
16 oz kidney beans
Mix flour, paprika, garlic salt, cayenne in a plastic bag.  Add meat and toss to cover.  Brown in 2 Tb oil in a Dutch oven.  Remove with slotted spoon.  Add remaining oil and saute the onions and celery.  Add water, tomato paste, corn, sage, thyme and beef.  Simmer on stovetop for 1 1/2 hour.  Add kidney beans and simmer another 15 minutes.

Beef and Vegetable Stew
Chock full of vegetables and warm goodness.  Great for a cold snowy evening.

3 lbs stew meat
3 Tb flour
1/3 c Italian salad dressing
2 c water
14 oz can of diced tomatoes
8 oz can tomato sauce
3 minced garlic cloves
1 bay leaf
1 ts salt
1 ts oregano
1 ts pepper
6 med potatoes cut into 1 inch chunks
5 large carrots cut into 1/2 inch slices
1 green pepper cut into 1 inch chunks
1 large onion coarsely chopped
Toss stew meat in flour inside a plastic bag.  Brown in salad dressing in a Dutch oven.  Add remaining ingredients and water to barely cover.  Cover with tight-fitting lid and simmer for 1 1/2 hour.  Or brown meat in a heavy fry pan, and then add remaining ingredients and cook in a crock pot for up to 10 hours on low.

Barbecued Beef and Corn Pudding
This hearty dish can be completely finished and refrigerated for up to 2 days before reheated. They beefy stew portion can be frozen up to 3 months (The corn pudding tends to separate if it is frozen, though the flavor remains good.)
3 lbs stew meat
1 ts salt 
1/2 ts coarsely ground pepper 
3 Tb olive oil 
3 medium onions, chopped 
12 ounces beer 
1/2 c plus 2 Tb cider vinegar 
1/2 c ketchup 
3 Tb dark brown sugar 
1 1/2 Tb Worcestershire sauce 
2 ts ground cumin 
1 ts dry mustard 
3/4 ts dry marjoram 
1 dried chipotle chile 
Cheddared corn pudding (see below) 
Preheat the oven to 325 degrees. Season the meat with the salt and pepper.  In a Dutch oven or heavy fry pan, 
heat the oil over moderately high heat. Add the meat in batches without crowding and saute, turning, until browned all over, about 7 minutes per batch. As the meat is browned, remove it to a plate.  Add the onions to the casserole and cook, stirring often, until golden and beginning to brown, about 7 minutes. Return the meat to the pan along with any juices that have collected on the plate. Add the remaining ingredients. Bring just to a boil, cover, and transfer to the oven in the Dutch, or put in covered casserole. Bake the stew for 2 to 2 1/2 hours, or until the meat is fork tender and beginning to fall apart. Remove from the oven, but increase the oven temperature to 350°. With a slotted spoon, remove the meat to a bowl.  Fish out the chipotle chile. Tear off and discard the stem end and puree the chile in a blender or food processor with about 1 cup of the cooking liquid. Stir the chile puree back into the stew. If the sauce is thin, boil uncovered, stirring often and skimming once or twice, until thickened slightly, 5 to 7 minutes. return the beef to the stew. (The recipe improves if made a day or two in advanced.) Turn the barbecued beef and sauce into a 10 x 14 casserole about 3 inches deep. Spoon the corn pudding on top and spread to even. Bake 45 to 55 minutes, or until the corn pudding is golden on top, lightly browned around the edges, and just set in the center.

Cheddared Corn Pudding
3 eggs 
2 cans (16 ounces each) creamed - style corn 
1/8 ts cayenne 
3 Tb butter, melted 
1 1/2 c buttermilk 
2/3 c saltine cracker crumbs (from 18 crackers) 
1/2 c cornmeal 
3/4 ts baking powder 
1/2 ts baking soda 
1 1/2 c shredded sharp cheddar cheese 
Preheat the oven to 350°F. In a large bowl, beat the eggs with a fork until blended. Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended. Stir in the cheese. Turn the pudding into a buttered 2 to 3 quart baking dish (11 x 13). Bake 45 minutes, or until the pudding is lightly browned around the edges and the center is just set. Let stand 5 to 10 minutes before dishing out, allow the pudding to set up.

Beef Hotpie
Serve with a side of vegetables or a salad.

1.5 lb stew meat
1 Tb canola oil 
1 onion, chopped
2 ts crushed garlic 
14 oz can tomatoes with their juice
12 oz can corn niblets with their juice 
1 ts Worcestershire sauce
2 sheets ready rolled puff pastry, thawed 

Heat half the oil in a fry pan.  Fry onion and garlic for 1-2 mins. Remove and put aside.  Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add tomatoes, corn and Worcestershire sauce, stirring to combine.  Cover and simmer gently for 2 hrs. Stir occasionally. Season with salt and pepper to taste. If hotpot needs thickening, boil with lid off for 10-15 mins. Pre-heat oven to 375°F. Transfer contents to oven-proof casserole dish, cover with pastry, pinching edges to make a frill. Bake for 20 mins or till golden. 
 

Beef, Ginger, Lemon with Couscous 
1 1/2 pounds beef boneless chuck or round roast, cut into cubes 
1 c beef broth
1/3 c chopped fresh or 2 tbsp dried coriander leaves 
1/3 c chopped fresh parsley 
1 Tb olive oil 
1 ts ground ginger 
1/2 ts salt 
1/2 ts coarse-ground pepper 
1/8 ts ground red pepper 
12 cloves garlic 
3 slices lemon cut in half 
2 large firm tomatoes seeded and chopped (paste tomatoes like romas are good)
Heat oven to 300 degrees. Mix all ingredients except couscous in ungreased Dutch oven 3-quart casserole. Cover and bake 3 hours or until beef is very tender. Serve over couscous. 
 Back to top