Approx. 14-16oz

100% Grass-fed beef. Cut into small cubes for stewing.

For the best results, brown the beef stew meat in a hot pan before slow cooking. This step caramelizes the meat, adding an extra layer of flavor to your dishes. Slow cook with your choice of vegetables, broth, and seasonings until the meat is tender and the flavors are well blended.

1. Prep the Meat: Start by patting the beef stew meat dry with paper towels to remove excess moisture. This helps in achieving a good sear. Cut any larger pieces into smaller, uniform sizes to ensure even cooking.

2. Season: Season the meat generously with salt and pepper. For added flavor, you can also toss the meat with a bit of flour and your favorite dried herbs.

3. Brown the Meat: Heat a tablespoon of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Brown the meat on all sides, then remove it and set it aside. This step adds depth of flavor to your stew.

4. Sauté Vegetables: In the same pot, add diced onions, carrots, and celery (or any vegetables of your choice). Sauté until they start to soften and pick up the browned bits from the bottom of the pan.

5. Deglaze: Add a splash of wine or broth to the pot, scraping up any browned bits from the bottom. This process, known as deglazing, adds rich flavor to the stew.

6. Simmer the Stew: Return the browned beef to the pot along with any juices that have accumulated. Add enough broth to cover the meat and vegetables. Bring to a simmer, then reduce the heat to low. Cover and cook slowly, stirring occasionally, until the beef is tender—this can take anywhere from 1.5 to 3 hours, depending on the size of the meat pieces.

7. Thicken the Stew: If you desire a thicker stew, you can mix a tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Let it cook for another 10-15 minutes, or until the stew reaches your preferred consistency.

8. Adjust Seasonings: Taste the stew and adjust the seasonings with salt and pepper as needed. You can also add fresh herbs like parsley or thyme towards the end of cooking for added flavor.

9. Serve: Serve the stew hot with crusty bread, over mashed potatoes, or with your choice of sides.

Remember, slow and gentle cooking is key to making the beef stew meat tender and flavorful. Enjoy the process and the delicious results!

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.