February 4, 2020
On its own, stewing beef can be a bit tough. But cooked properly, Only Alberta Beef stewing beef is tender, flavourful and—as the name hints at—ideal in stews or hearty one-pot meals. Plus, the bonus of using a cut like stewing beef is that because it’s best cooked low and slow, it doesn’t need much tending and monitoring, making these easy recipes for novice cooks.
This week we’re looking at some recipes using Only Alberta stewing beef, and while, yes, we’ve got a suggestion for a traditional and hearty beef stew, there’s lots of other creative ways to use stewing beef too.
Stewing beef, as the name indicates, is a cut of beef used in stews and other saucy dishes. The meat can be less tender if cooked quickly at higher heat, but when cooked slowly over a few hours in a stew, the flavours are released, and the moist heat tenderizes the meat.
Stewing beef can be simmered on the stovetop, braised in the oven, or use a slow-cooker for a rich and tasty set-it-and-forget-it stew. Don’t forget to add plenty of vegetables!
This week we’ve got some varied choices for you when it comes to recipes. If you want a quick dinner option, try our Braised Beef Burritos (though by quick, we mean you’ll want to stew the beef the day before, or put it on overnight). For a big feast, Red Wine Braised Beef with steamer Sweet Potatoes and Pearl Onions is a rich and tasty winter dish. If you’re looking for a family friendly recipe, Slow Cooker Beef Stew gives you tender meat and a bowl full of veggies, with minimal work. Whichever recipe you choose, Co-op has a great selection of Only Alberta Beef, and your neighbourhood butcher can help choose the cut that’s right for your dish.
Braised Beef Burritos
Set a large ovenproof pot or Dutch oven over medium-high heat, add a drizzle of oil and brown the beef in batches, sprinkling with salt. As it browns, transfer to a plate—or a slow cooker, if you’d like to use one. Add the onion to the pan and cook for a few minutes.
If you’re using a slow cooker, add the remaining ingredients to it (using 1/2 cup stock) along with the onion. Otherwise preheat the oven to 300˚F, return the beef to the pot, sprinkle with chilli powder and add the salsa and 1 cup stock, stirring to loosen any browned bits in the bottom of the pan. Cover and cook for 3 hours, or until the meat is very tender. (In the slow cooker, cook on low for 6 hours.) Shred it with forks and serve wrapped in tortillas with your choice of additions and condiments.
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