Stew Meat, 3-Ways

One humble pack of stew meat turns into three seriously good dinners. Slow cooked, full of flavor, and easy enough for a weeknight without feeling like one.

Ingredients

1, 2 lbs pack grass-fed stew meat

1 onion, sliced

3–4 cloves garlic, chopped

1 tablespoon flour

1 tablespoon tomato paste

1½–2 cups liquid (beef broth, wine, or a combination)

Salt & pepper, to taste

Directions:

1. Lay half the sliced onion and chopped garlic on the bottom of a slow cooker.

2. Place the cubed stew meat on top, sprinkle with salt, pepper, and flour. Add tomato paste.

3. Pour in the liquid into a slow cooker, cover, and cook: Low: 6-8 hours / High: 4-5 hours

4. Shred and serve over rice, pasta, or potatoes.

5. For a thicker sauce: Stir 1-2 tablespoons cornstarch with 2 tablespoons water to make a slurry, then add it to the meat mixture and let cook on high for 15-20 minutes before serving.

Note: Grass-fed beef is leaner and can dry out quickly if under-braised. Adding extra liquid (closer to 2 cups) and checking for doneness around 5 hours on low or 3 hours on high will ensure tender meat.

Variations

French Onion Soup Beef Pasta

Additional Ingredients:

1 additional onion, sliced

1 cup beef broth + 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 tablespoon fresh thyme

1 lb pasta (I like Conchiglie, Lumache, Orecchiette, or Cavatelli)

1 cup Gruyère, finely shredded (¾ cup)

1/2 c Parmesan, finely grated

Directions:

1. Cook as stated above adding broth, wine, mustard, Worcestershire sauce, and thyme to your slow cooker.

2. Check liquid levels at 4 hours and add ½ cup more broth if needed to prevent dryness.

3. Cook pasta separately.

4. In a baking dish, spoon beef and sauce over pasta.

5. Top with cheese and bake at 375°F for 15-20 minutes until bubbly.

Traditional Sunday Roast

Additional Ingredients:

2 cups beef broth

1 large carrot, peeled & chopped

1 celery stalk, chopped

1 sprig rosemary

½ - ¾ cup dry red wine (optional)

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 bay leaf

Directions:

1. Cook as stated above, adding carrots, celery, rosemary, and bay leaf with the beef.

2. If using red wine, add it before the broth and let it reduce slightly before continuing.

3. If sauce is too thin, mix in a 1-2 tablespoon cornstarch slurry during the last 30 minutes of cooking for a rich gravy-like sauce.

Mexican-Inspired Shredded Beef

Additional Ingredients:

2 cups beef broth

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons dried Mexican oregano

3 chipotle peppers in adobo, chopped

Directions:

1. Cook as stated above, adding spices and chipotle peppers with the beef.

2. For a thinner, saucy consistency (great over rice), leave as is.

3. For a thicker consistency (ideal for tacos or burritos), stir in a 1 tablespoon cornstarch slurry before shredding.