Yep, it’s that good! This recipe was adapted from the Pioneer Woman’s Beef Stew recipe,http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/ . I love it for many reasons, but mostly for two critical facts; (1) it doesn’t contain that healthy villain celery and (2) it calls for 12 ounces of beer.
2 Tablespoons Olive Oil
1 Tablespoon Butter
1-2 pounds Stew Meat, depending on how beefy you like it
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
1 can Beer, 12 Ounce Can, I used Rolling Rock but any will do
5 cups Beef Stock plus one beef bullion cube
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1 teaspoon Kosher Salt, plus more for seasoning meat
1/2 tsp. freshly Ground Black Pepper
1 teaspoon Sugar
small package of baby carrots diced or 4 whole carrots diced
4 whole New Potatoes, Quartered
1 Tablespoon of fresh rosemary minced
Shredded parmesan (optional- I guess, but why ever leave this out?)
Minced Parsley (optional)
Heat oil and butter in a large pot over medium-high heat. Sprinkle meat with salt and pepper or steak seasoning. Brown meat in pan, making sure not to overcrowd. After there is a nice brown crust on the meat, cut into bite sized pieces. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Add the Rosemary. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots and potatoes, then cover and cook for an additional 30 minutes.
Ladle into bowls and top with minced parsley and parmesan. Delicious!
London broil cut
4 tablespoons butter, melted
1/4 cup tequila
1 lemon, juiced
1 lime, juiced
1 half bunch chopped fresh cilantro
4 cloves garlic, finely chopped
½ cup chopped red onion
Kosher salt and freshly ground black pepper
Olive oil, for grilling
In a bowl, combine the butter, tequila, lemon and lime juice, cilantro, garlic, 1 tsp. of salt and 1/2 tsp. pepper, and onion and mix well.
Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for a day.
Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season well with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 20 minutes, and then slice the steak against the grain into very thin slices.
What to do with all that delectable pork belly?
Ah, pork belly, the gift from the ham gods. We have gotten a lot of questions from our customers asking how to prepare pork belly. Here’s our favorite thing to do:
Dice the pork belly up into small pieces
Saute the pork in a little olive oil with salt, pepper, and crushed red pepper
Cook until crispy
Substitute the delicious little crumbly bits into any recipe listing bacon as an ingredient. Some of our favorite uses are on pizza, baked potatoes, in soups, and omelets. You can also slow cook the pork belly, remove excess fat, and shred the meat for pulled pork.
Every night we secure the Broadview Chickens in a Coopestoga. This allows the chickens to roost safely (and lay those delicious eggs) out of harms way from natural predators. Each morning we open the door and let the chickens out so they may feed naturally on the bugs in the grass and so that we may collect their eggs.
Fall is quickly approaching and what could be better then coming home to a nice warm slow cooker meal with Broadview Beef. This is a tried and true family favorite recipe.
Place in a slow cooker
3 1/2 to 4 pound Chuck Roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 or 4 peppercorns, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
Pour over roast
Add water to slow cooker until roast is almost covered. Cover and cook on Low for 7 hours or until very tender.
Remove roast, reserving broth, shred roast with 2 forks.
Place shredded meat evenly on
12 French Sandwiches rolls, split
Serve with reserved broth for dipping.
A mild winter coupled with early warmth has brought the earliest spring we can remember to Broadview Ranch! The activity on the farm has increased right along with the temperature. The grass is growing much to the delight of the animals and soon the trees will be in full bloom. This past weekend we worked the cattle herd, planted trees, gave chef tours and pony rides, hosted hikes, and generally enjoyed the fantastic weather. Northern VA customers will want to be aware of Chef Russ and Chef Grant that stopped by. All in all, there was probably a total of between 40 to 60 people that spent a portion of their weekend with us.
Let us know if you would like to come and enjoy the farm, we would love to show you around! Just email email@example.com or give us a ring at 540.4581001 to let us know you are coming.
Humane and ethical treatment of animals is an area in which Broadview Ranch excels. I am personally very proud of what we do at Broadview. We get a lot of comments from visitors that are surprised at how happy, friendly, and calm our animals are. This is very important to us and something that we actively work everyday to improve upon. We, as human beings, are designed to be omnivores. Some of us make the choice to not consume animal products, especially those products that are industrially farmed. We understand the dilemma and seek to produce and sell meat from animals that were raised with kindness, knowledge, and dignity.
Today, our culture shies away from teaching our children that chicken nuggets are made from the meat of chickens and that hot dogs and hamburgers were once living breathing animals. This is partly because deep down we know that the vast majority of meat is not raised ethically. Industrial meat is raised in a factory environment. Animals raise in such a system do not enjoy the clean air, sunshine, or tall green grass. We at Broadview believe that it is imperative that all animals live a good life where they are allowed to be what they are; a pig needs to root, a cow needs to graze, and a chicken needs to chase grasshoppers. If animals are not cared for properly, our relationship with them is purely exploitative and unethical.
The origins of your meat do not need to be shameful – an animal that has lived well and is treated with respect and dignity in life as well as in death is a great thing. If we have done our jobs correctly, our animals during their lifetimes will have improved our environment, lived a life free from sickness and [...]
If you are driving around in Roanoke with your radio on you might have heard a new radio spot from Broadview Ranch. Here is our own Rebecca Tilson in the recording studio.
Over the last few years we have noticed that our customers tend to buy from us for a combination of 5 reasons. In no particular order the reasons are:
Humane treatment of the animals
Typically a customer will come to us for one of these reasons and learn about some of the other benefits as they get to know us and our products. Very few people are fully aware of the benefits of sustainable ethical agriculture. In the next couple of weeks I will explore each of these advantages in greater depth. Hopefully you will learn an aspect of sustainable food production that you hadn’t thought of before and, in turn, your comments will inform us of your goals and concerns for food production.
Here is a great video about farming by observing and facilitating nature. The specific subject is one of the most universally derided foods around: foie gras. Foie gras is made, almost exclusively, from inhumanely force feeding geese. The speaker explains how a farmer in Spain is making humane foie gras by watching and learning from nature. He is also winning in blind taste tests! Nature knows best! Watch a few minutes on the video below and see if you don’t get sucked in.