Happiness is: Hot Soup on a Cold Day

Hearty Paleo Beef Stew
-1 lb stewing beef
-2 tbsp cooking fat
-4 cups beef stock
-1 cup onion, chopped
-1 cup celery, chopped
-3 carrots, peeled & chopped
-2 potatoes, peeled & cubed (optional)
-1 28oz can diced tomatoes
-½ tsp fresh rosemary, finely chopped
-½ tsp fresh thyme, finely chopped
-Sea salt and freshly ground black pepper to taste

* In a large saucepan over a medium-high heat, combine the onions, celery, carrots, potatoes, if using, as well as the cooking fat. Cook for 3 to 5 minutes, stirring constantly.
* Add the beef to the saucepan, followed by the tomatoes, beef stock, rosemary and thyme. Season to taste with salt and pepper.
* Cover the saucepan and cook for about one hour, allowing the stew to simmer. Stir a few times during the cooking process.
* Remove the lid and cook uncovered for about 45 minutes. If the mixture is too thick at the end of the cooking process, you can add a little bit of water or stock. Enjoy!

Simple, Quick AND Delicious Flat Iron Steak

Flat Iron steak has become a new hot item! Comparable to Ribeye and New York Strip, and is second only to the Filet Mignon in tenderness. Visit our webstore to try your own today!

Quick Marinated Flat Iron Steak
-2 flat iron steaks
-2 tablespoons olive oil
-2 garlic cloves, mashed
-1 teaspoon Italian parsley, chopped
-1 teaspoon rosemary, chopped
-1/4 cup dry red wine
-salt to taste
-generous fresh ground pepper
-1/2 teaspoon dry mustard

*Thaw steaks completely.
*Mix all ingredients thoroughly and place steaks in marinade for at least one hour on the counter top, so they can also come to room temperature.
*Grill over hot coals, or sear in a hot skillet 4 minutes per side. Best cooked rare to medium rare. Remember that because our cows are naturally raised on a grass-only diet, our meat is quite lean, and dry aged; it will cook quickly!
*Let us know what you think, send us pictures and enjoy!

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