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Serves: 4 |
Prep Time: 45 minutes |
Cook Time: 2+ hours |
| 1/3 cup plus 1 tbsp all-purpose flour, divided |
| 2.5 lbs Joyce Farms Aberdeen Angus beef (chuck roast or skirt steak, cut into 1-inch cubes |
| 3 tablespoons olive oil, divided |
| 3 medium onions, chopped |
| 3 garlic cloves, minced |
| 4 cups reduced-sodium beef broth (or make your own using our heritage beef bones) |
| 2 medium potatoes, peeled and cubed |
| 4 medium carrots, cut into 1-inch pieces |
| 1 cup frozen peas |
| 1 tsp salt |
| 1 tsp dried thyme |
| 1/2 tsp pepper |
| 1/2 tsp Worcestershire |
| 2 tbsp water |
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1. Place 1/3 cup flour in a large, resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. |
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2. In a Dutch oven, brown beef in batches, in 2 tbsp oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 1 minute longer. |
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3. Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. |
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4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. |
| 5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. |
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Serves: 4 |
Prep Time: 25 minutes |
Cook Time: 3 hours & 25 minutes |
| 1 lb Joyce Farms Grass-fed Stew Beef |
| 1 tbsp vegetable oil or shortening |
| 3 cups water |
| 1/2 tsp salt |
| 1/8 tsp pepper |
| 2 medium carrots, cut into 1-inch pieces |
| 1 large unpeeled potato, cut into 1 1/2-inch pieces |
| 1 medium green bell pepper, cut into 1-inch pieces |
| 1 medium stalk celery, cut into 1-inch pieces |
| 1 small onion, chopped (1/4 cup) |
| 1 dried bay leaf |
| 1/2 cup cold water |
| 2 tbsp all-purpose flour |
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1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. |
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2. Add 3 cups water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender. |
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3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. |
| 4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened. |
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Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 20 minutes |
| 1 lb Skirt Steak |
| 4 tbsp olive oil, divided |
| 1 tbsp Kosher or Sea Salt |
| 1 tbsp pepper |
| 1 tbsp fajita seasoning |
| 2 cups green pepper, chopped |
| 1 cup yellow or white onion, chopped |
| 2 cups mushrooms, sliced |
| 1 package whole wheat tortillas, large (8 inch) |
| 1 package (14 oz) shredded fiesta cheese mix |
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1. Heat 2 tablespoons olive oil in a large sauce pan. Add green pepper, onion, and mushrooms. Cook at a medium-high heat, stirring frequently, until the vegetables are slightly soft. Turn heat to low and let simmer. |
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2. Heat the remaining 2 tablespoons olive oil in a heavy skillet (cast iron preferred). Meanwhile, season fajita meat with salt, pepper, and fajita spice mixture. |
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3. Add fajita meat and cook until browned, stirring frequently for even cooking. |
| 4. While still hot, place a small amount of fajita meat and sautéed vegetable mixture on one side of a whole wheat tortilla. Sprinkle with the fiesta cheese, fold and serve. |
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Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 30 minutes |
| 1 lb Joyce Farms Grass-Fed Naked Beef, Ground Round |
| 2 slices honey wheat bread |
| 1 large egg, lightly beaten |
| 2 cloves garlic, minced |
| 1/2 tsp salt |
| 1/2 tsp pepper, freshly ground |
| 1 packet (1.2 oz) of brown gravy mix |
| 1 tbsp vegetable oil |
| 2 cups fresh sliced mushrooms |
| 1 medium sweet onion, thinly sliced |
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1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties. |
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2. Whisk together brown gravy mix and 1 1/2 cups water. |
| 3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes. |
| 4. Recipe Notes Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3. |
