Meet Ribeye and T-Bone.
|Ribeye (left) and T-Bone (right) as babies.|
In all, our part of the share included:
- 1.2 lb stew meat
- ~2 lb round steak
- 2.58 lb flat iron steak
- 1.27 lb sirloin strip steak
- 1.10 lb filet mignon
- 1.5 lb brisket
- 1.58 lb soup beef bones
- 3.33 lb beef chuck steak
- 1.04 lb ribeye steak
- 8 lb ground beef
- 1 ox tail
|Our 1/16th cow share in our side-by-side freezer. |
We needed surprisingly less room needed than we anticipated.
So this brings me to the meat that we DID get to enjoy. This stew was sweet and salty and comforting. I enjoyed the use of sweet potatoes instead of the regular run of the mill potatoes. The flavor contrast was lovely. It was by far the most tender, rich beefy tasting meat I have ever had. Given this wasn't even that premium of a cut, it makes me lament the more prime cuts that will never be tasted.
RIP T-Bone. You were a good cow.
Two Years Ago: Cookies and Cream Oreo Look-Alike Cake and Stovetop Mac and Cheese
Three Years Ago: Vegetable Soup (with Optional Sausage for the Men)
Beef and Sweet Potato Stew
Yields: 6 servings
- 3/4 cup all-purpose flour with a big pinch of salt and pepper
- 1 1/4 pound stew beef, cut into 1-inch chunks
- about 1/4 cup olive oil
- 1 medium yellow onion, coarsely diced
- 2 cups peeled and thickly sliced carrots
- 3/4 pound cremini mushrooms, cleaned and cut in half
- 6 cloves of garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup light beer (I used red wine)
- 1 pound sweet potato, peeled and diced into 1-inch chunks
- 4 cups beef broth (more if you’d like it more soupy)
- 1 bay leaf
- 3 teaspoons fresh thyme leaves, coarsely chopped
- 1 tablespoons Worcestershire sauce
- 1-2 tablespoons sugar
- salt and pepper to taste
- couscous, rice, or pasta and parsley to serve
- In a large ziplock bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake, ensuring that all of the beef is lightly coated in flour and seasoning. Set aside.
- In a large dutch oven, heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
- In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and carrots and cook until onions are translucent, about 5 minutes. Add mushrooms and garlic, and cook for another 3 minutes. Add tomato paste and heat through. Deglaze the pan with the beer or wine, scraping the browned bits from the bottom of the pan as the beer steams.
- Add the sweet potatoes, and cover with beef broth. Add bay leaf, thyme, and Worcestershire sauce.
- Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through. Taste and add sugar (this helps the acidity), salt, and pepper as necessary. Remove the bay leaf.
- Serve stew over couscous, rice, or pasta with fresh parsley if desired.
Source: Joy the Baker