You'll also find tomato puree, garlic, more veggies, hamburger meat, and
beef meat stock.
Not exact matches
1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella mushrooms 1 lb boar
meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup
beef stock Polenta for serving (optional)
Like all my soups (except of course chicken soup,
beef borscht, fish soup etc: Soups that have
meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any
stock or broth to be delicious.
Add the
beef stock and simmer covered until the
meat is tender, about 2 hours, stirring occasionally.
I threw in a meaty piece of
beef shank for flavor and
meat, and got the most gelling
stock I've ever had in my entire life!
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken
Stock 1 not -
beef Stock Cubes — Or regular if you eat
meat Knob of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper
1.5 pounds lamb stew
meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup
stock (
beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Add the flour and stir it into the
meat mixture then add the Worcestershire Sauce, tomato paste (or ketchup) and
beef stock.
Once the
meat has all been browned return the previously cooked vegetable back to the pan and add the tinned tomatoes, tomato puree,
beef stock and / or wine, followed by the chopped parsley.
Ingredients - 12 oz
beef eye of round (cheap cut of
meat is fine since you're going to thinly slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of
beef bone broth or
beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
* 3 Tablespoons vegetable oil, divided * 1 pound boneless
beef stew
meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (reserve the tomato juice) * 1 Tablespoon grated ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup
beef stock * 3/4 pound baby spinach * Salt and pepper to taste
1/4 cup flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 pounds cubed
beef stew
meat 3 tablespoons olive oil 1/2 cup red wine 4 cups
beef stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire sauce 1/4 cup Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen peas
While Yorkshire popovers are traditionally prepared with
meat drippings from a standing rib roast, you can make these tasty breads with
beef stock or brown butter with equally good results.
2 tablespoons oil (ghee / butter / coconut oil) 1 pound
beef stew
meat (grass fed) 1 large onion, diced 3 - 4 cloves garlic, minced 6 cups
beef stock 2 cups strained / pureed tomatoes 4 medium carrots, peeled and sliced 2 medium potatoes, diced 2 celery ribs, sliced 6 - 8 button mushrooms, sliced 1 tsp.
I call my prefered eating style «vegitarian - minded», as my body simply doesn't feel right if I'm not eating
meats, I wouldn't have survived a grocery
stock job without my daily quarter pound of roast
beef and eighth pound of cheese with a take - away tray of sushi for my dinner break!
Bone broth — homemade chicken
stock or
beef stock Naturally fermented foods — kefir, yogurt, sauerkraut, pickles (we're talking about foods fermented in salt and / or whey, not made with vinegar) Healthy fats — grass - fed butter, cream, tallow, lard and coconut oil Grass - fed
meats — ground up, pureed or pre-chewed Cooked fruits and vegetables — should always be cooked in and / or served with good fats
Coles began to
stock certified organic
meat around this time and not long after, exporters began shipping certified organic
beef into the EU.
Beef brisket, or stew meat, grass - fed — or use a combination of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed, organic (2 - 3 TBS)-- where to buy butter Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green
Beef brisket, or stew
meat, grass - fed — or use a combination of
beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed, organic (2 - 3 TBS)-- where to buy butter Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green
beef and pork butt (2 - 3 lbs)-- where to buy
meat Butter, grass - fed, organic (2 - 3 TBS)-- where to buy butter Onion, yellow or white, small (1) Garlic cloves (2) Chicken or
beef stock, ideally homemade, or store - bought organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green
beef stock, ideally homemade, or store - bought organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green (6)
In a large
stock pot over medium heat, combine the
meat,
beef stock, wine, tomato paste, sugar, thyme, Worcestershire sauce, hot sauce, paprika, cumin, crushed red pepper and bay leaves.
2 medium onions, chopped 4 cloves garlic, minced 3 jalapeños, stems and seeds removed, chopped (we used fresh Italian cayennes) 1/4 cup vegetable oil 2 pounds
beef stew
meat, minced 4 cups
beef stock 2 10 - ounce cans Italian brown beans (use pinto beans)
3 tablespoons olive oil 2 pounds stew
meat, in 1 1/2 - inch chunks Kosher salt and freshly ground black pepper, to taste 1 sweet onion 1 carrot 1 celery stalk 2 tablespoons tomato paste 1/2 cup red wine 1/4 cup red wine vinegar 3 — 5 cups water or
beef stock 1 sprig rosemary 1 sprig thyme 1 sprig sage 2 cinnamon sticks Orange zest 1 tablespoons parlsey
Ingredients: 12 cups Chicken
Stock 1 pound boneless
beef shanks or stew
meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1 cup whole cilantro leaves, plus 1 tablespoon finely chopped fresh cilantro and a few sprigs for serving 1 cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4 cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
While
beef stock is tradition, Lefebvre's not opposed to adding other
meats, like veal, as well.
Add softened barley,
beef stock,
meat from
beef ribs, and season with salt and pepper.
In a large skillet (or
stock pot), cook
beef and onions over medium heat until
meat is no longer pink; drain.
You'll Need: 1 lb US Wellness
Meats bison stew
meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each
beef and chicken
stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish
As with most of my red
meat - based roasts / stews, I prefer a combination of chicken and
beef stock as the braising liquid; it gives the dish its tastiness without an overbearing «beefiness».
Most borschts are made with
beef stock and pieces of
meat from the
beef bones.
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground
beef 1 pound
beef, cubed (use steak, roast, stew
meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of
beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Lighten with
beef stock or fried
meat.
Meat should be
beef + pork The «Cream Sauce» should have cream in it (50/50 cream /
stock) Soy sauce is crucial to the sauce No dill... Never dill with meatballs... Green beans?!? Nope... Always served with pressed / pickled cucumber Mash?!? Nope... Boiled potato.
There are a variety of
stocks you can make with herbs, vegetables, chicken,
beef, fish, or any other
meat you like.
Ingredients: 1 Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey
meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole tomatoes with their juice 1 1/2 cups
beef stock (low sodium or no salt added) 4 oz tomato sauce (I used some organic canned) 1 - 2 cans small white beans, rinsed and drained
Filed Under: Main course Tagged With: all purpose flour, bay leaf, bay leaves,
Beef and fennel stew, beef stew, beef stewing meat, beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy pota
Beef and fennel stew,
beef stew, beef stewing meat, beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy pota
beef stew,
beef stewing meat, beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy pota
beef stewing
meat,
beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy pota
beef stock, butter, carrot, dairy butter, dijon mustard, dry red wine, fennel, fennel bulb, garlic, garlic cloves, leek, mustard, onion, pepper, red wine, salt, waxy potatoes
2 lbs 100 % grass fed
beef tenderloin, stew
meat, chuck roast or chuck eye, cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked into 3 Tbsp cold water 3 cups organic sodium - free
beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
Many suggest a large
stock pot and organic
meats, which you bring to just a boil, reduce the heat, skim off foam that floats to the surface, add vegetables, and keep at a slow simmer for some hours depending on the
meat...
beef for at least 8 hours so it has time to surrender all its minerals and flavor, and chicken for about half that time.
Stock made with bones of pastured poultry, beef, veal, water buffalo, lamb, goat, game meats and pork fed non-GMO feed; stock made with wild seafood or bonito flakes; GMO - free homemade soups based on homemade stock (bone br
Stock made with bones of pastured poultry,
beef, veal, water buffalo, lamb, goat, game
meats and pork fed non-GMO feed;
stock made with wild seafood or bonito flakes; GMO - free homemade soups based on homemade stock (bone br
stock made with wild seafood or bonito flakes; GMO - free homemade soups based on homemade
stock (bone br
stock (bone broth).
This is the best cookware to make your own bone broth or
meat stock, which are excellent ways to cook
meat (for
meat stock) or use chicken carcasses or
beef / lamb bones (for bone both).
1 gallon
beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds ground
beef (or a mixture of ground
beef and ground organ
meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4 heads of broccoli or cauliflower Additional vegetables may be added or substituted, as desired Clarified butter or
beef fat, if desired
THE WELL
STOCKED FRIDGE AND FREEZER DAIRY: Raw milk, raw cream, raw cheese, crѐme fraiche, yogurt or kefir
MEAT: Ground pastured
beef, liver, chicken, bacon SEAFOOD: Wild - caught fish VEGETABLES: Fresh, lacto - fermented and some frozen EGGS: From pastured hens BONES: For making broth
Since I am in the «don't waste anything» camp I wanted to say that when I make
beef stock, after chilling and scraping off the fat, I freeze that fat and the next time I grind my own burger
meat I add the frozen chunks.
CAREER HIGHLIGHTS • 5 + years» experience as a
meat cutter • Highly skilled in breaking down
beef, pork, lamb, and poultry • Hands - on experience in preparing specialty
stock like sausage and cured
meats • Able to monitor rotation of all
meat products • Record of adhering to safety and sanitation standards
Butcher Performance Food Group — Elizabeth, NJ 2010 — Present • Portion
beef, lamb, veal and pork • Cut, bone and trim
meat • Serve consumers at the counter • Advise customers on how to prepare and cook
meat • Prepare product displays • Receive deliveries and check their content and hygiene • Buy, order and control
stock • Move
meat stock to cold storage areas • Assist in maintaining clean and sanitary work conditions