Stew Meat

Two New Cuts

A few of you will find 2 new cuts in your coolers this month. We have tried them and plan to make more in future months. Here they are and what to do with them.

  • Tenderized Round Steak: These are huge cuts, so you may want to cut them into smaller steak size pieces, then fry them or smother in onions and cook slowly for a smothered steak.
  • Pork Stew Meat: Think pork stew here - braise or cook in your slow cooker with potatoes, bell pepper, carrots, onion and garlic. Makes a great stew.
  • Sausages by the link: You will find 2 packages of sausage in your cooler. If one is unlabeled, that will be the Jalapeno/cheese sausage. A reminder that while our fresh sausages do not contain nitrates, the butcher shop often puts that warning label on the package because that is the only label it has to satisfy State labeling requirements.

Recipe: Beef, Broccoli & Potato Soup

Beef Broccoli & Potato Soup


  • 4 T. Olive oil
  • 2 T. Butter, if using cubed beef, ½ of that if ground beef
  • ½ lb. or more, ground or cubed beef, depending on how beefy you want it
  • 1 stalk celery, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 3/4 cup cubed potato
  • salt and pepper, to taste
  • 4 cups beef broth  


  1. Salt and pepper the beef, set aside.
  2. Saute the onion, garlic, celery (the “holy trinity”) and potato in oil and butter. When softened, remove vegetables.
  3. Saute the beef until browned. Dust the beef with whole wheat flour.
  4. Add sauteed vegetables back to the mix and allow to simmer: if ground beef, 30 minutes, if cubed, 1 hour.
  5. Add broccoli florets in last 15 minutes of cooking. Adjust times depending on tenderness of beef, broccoli and potatoes. 

This will serve 2 heartily. Double the recipe if for 4 or 5. Serve with crusty rolls and a Rose’ wine.

Recipe: Spice-Rubbed Braised Beef

Gwendolyn Dawson sends us this tested and recommended recipe from her adaptation of the Cooking Light Magazine recipe; good for the roasts, stews and, yes, the fajitas.

Gwendolyn’s Braised Beef

Yield:  10 servings (serving size: 3 ounces beef and about 1/3 cup sauce)

For the roast:

  • 1 tablespoon paprika
  • 1 tablespoon dark brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground red pepper
  • 1 (3-pound) boneless chuck roast, trimmed (or 3 lbs fajita or stew meat)

For the sauce:

  • Cooking spray
  • 1 cup chopped onion
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup water
  • 6 tablespoons dark brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
  2. To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced   garlic; cook for 3 minutes, stirring frequently. Add crushed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Remove roast from bag and place in slow cooker. Pour sauce over roast and cook on low heat for about 8 hours until meat is tender (cooking time will be much less for smaller cuts of meat). Alternatively, add roast to sauce in Dutch oven, cover, and put it in the oven at 325° for 2 1/2 hours or until tender.

We like to spoon the meat and sauce over brown rice or bulgur.