Is “grassfed” a sort of status symbol when stamped on a recipe?
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?Print
This recipe came from a local school’s fundraiser cookbook collection. Books like those are some of the best sources to find real, tested recipes that normal people like. I modified it a bit, of course.
- 2–3 lbs. round steak
- 3 Tbs. butter, refined coconut oil (use the code STEWARDSHIP for 10% off at that site!), ghee or tallow
- 1/4 c. flour
- 2 c. burgundy wine (any not-too-sweet red wine will do)
- 3 medium onions, sliced
- 8 oz. mushrooms, sliced
- 2 medium carrots, sliced thinly
- 3 cloves garlic, crushed
- pepper to taste and
- 1/2 Tbs. dried parsley or 2 Tbs. fresh
- 1 bay leaf
- In a medium to large pot, saute mushrooms in fat, turning once (or just mixing them up until browned because your pot is full).
- Crush the garlic and set aside.
- Add onions and saute further until onions are transparent, better yet, browned.
- Add the carrots to the pot.
- Meanwhile, cut the beef into strips.
- Add the garlic, salt and pepper and saute for a few minutes until you can smell the garlic.
- Remove vegetables from the pot.
- Over medium high heat, brown the steak strips briefly, adding more fat as necessary.
- Remove meat from the pot as soon as it’s browned.
- Add another Tbs. of butter plus the flour to the pot. (See Cook’s Notes for a gluten-free adaptation.)
- Whisk together until bubbly and add the wine, bringing the mixture nearly to a boil while whisking.
- Return the cooked food to the pan along with the parsley (if using dry) and the bay leaf. Cover and simmer 3-4 hours on low.
- If using fresh parsley, add 10 minutes from the end.
- Serve over cooked noodles, fluffy brown rice or mashed potatoes
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- 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.
- Gluten-free adaptation: Add about 3 Tbs. arrowroot starch to a 1/2 cup cold water or beef broth. Whisk into the pot after bringing it to a boil right at the end of cooking.
- 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