You betcha. You can make just about any recipe, especially one that cooks the meat for a long time and in liquid, with either grassfed or conventionally raised beef. It makes the recipe title sound fancy, though, doesn’t it?
UPDATE: A commenter pointed out that it sounds like I’m saying grassfed beef is just the same, nutritionally, as grainfed beef. Not at all. I firmly stand by grassfed beef as higher in CLA, a healthy fat, than conventional beef. There are many, many reasons I purchase beef from our local organic grass farmer. It’s just that sticking “grassfed” in my recipe just to sound hoity toity isn’t one of them. If you’re buying beef from the store, you can make this recipe. If you’re using only grassfed beef, you can make most recipes for beef without adapting them at all. That’s all I’m saying. (You should cook grassfed beef for less time overall than store beef because of it’s lower fat content and tendency to get tough when overcooked on the grill or frying pan. Long, slow cooking of grassfed beef, or any beef, is a no-brainer that is hard to mess up.)
This is one of the recipes I was tossing around to share during “Get out the CAFOs” week, and I just didn’t squeeze it in. What better time than review week?
|Grassfed Beef Burgundy|
- 2 lbs. round steak
- 3 Tbs. butter
- 1/4 c. flour
- 2 c. burgundy wine (any red wine will do)
- 3 medium onions, sliced
- 8 oz. mushrooms, sliced
- 2 medium carrots, sliced thinly
- 1/2 Tbs dried parsley
- 1 small bay leaf
- salt and pepper to taste
- Saute mushrooms in butter or coconut oil, turning once.
- Add onions and saute further until onions are transparent.
- Meanwhile, cut the beef into strips.
- Remove mushrooms and onions from pan.
- Over medium high heat, brown the steak strips briefly, adding more butter as necessary.
- Remove meat from the pan as soon as it’s browned.
- Add another Tbs. of butter plus the flour to the pan.
- Whisk together and add the wine, bringing the mixture nearly to a boil while whisking.
- Return the cooked food to the pan along with all the other ingredients. Cover and simmer 3-4 hours on low.
- Serve over cooked noodles, fluffy brown rice or mashed potatoes
I almost always double the carrots in a recipe like this. More vegetables is always a good thing!
I believe I used merlot wine. Worked great! You might not want a very fruity wine, however.
The original recipe also called for adding 2 oz. brandy just before serving, which I’m sure is delicious, but I didn’t have brandy in the house. It was delicious anyway.
I might add some garlic next time.
- I quadrupled the flour from the original recipe, mostly because I never get thick enough results when I only use a little flour. We like our sauces to be saucy, not soupy.
- I almost always double the carrots in a recipe like this. More vegetables is always a good thing!
- I believe I used merlot wine. Worked great! You might not want a very fruity wine, however.
- The original recipe also called for adding 2 oz. brandy just before serving, which I’m sure is delicious, but I didn’t have brandy in the house. It was delicious anyway.
- I might add some garlic next time.
- I know Julia Child would tell me not to crowd my mushrooms, but I have kids. I don’t have time to mess around babying my mushrooms.
Other recipes for your grassfed beef (and the normal stuff, too):
- Dad’s Cheeseburger Helper
- Slow Cooker Tuscan Beef Stew
- Pepper Steak (my husband’s favorite!)
- Wanna-Be Lasagna Skillet Pasta
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