In the winter I kind of hibernate like the chipmunks who inhabit the yard in nicer weather. If you read my blog regularly you know I hate winter and want to move to California, which is a symbol of so many things just out of reach in my life, but for now, it’s really all about the weather.
See all was fine and well when the last day in November was sixty and sunny, but now we’ve had our first snowfall/storm/blizzard/severe weather alert day/impending doom, and I can’t deal. Wake me when it’s spring.
The problem with this used to be that leaving the house meant so shopping or new things or worst of all food. However, this is no longer a problem. Me indulging my lack of desire to leave the house when the snow won’t stop might be a problem, but ladies and gentlemen, food now arrives on the porch thanks to the nice delivery men and ButcherBox.
I had heard about ButcherBox and when they offered me a sample box to check out, I jumped at the chance. If you are unfamiliar with ButcherBox, it is a monthly subscription program that sends meat, beef, chicken, pork, or a combination, to your door. It arrives frozen on dry ice in a super nice box and cooler.
The beef is grass fed and grass finished, the chicken is organic, and the pork is heritage breed. The meat is antibiotic and hormone free and never taken from feedlots. This is awesome because it is super important to eat high quality proteins and know where your food is coming from.
I was a bit nervous the meat would be thawed when it arrived, but my fears were assuaged instantly when I found all the pieces to be individually wrapped and literally hard as a rock. I requested a beef and pork box because I do not eat chicken. I found a pound of bacon, four gorgeous bone in pork chops, two pounds of ground beef, sirloin tips, sirloin steaks, and thinly sliced beef.
I will be honest, I was a bit disappointed to not receive some strips or ribeyes instead of the sirloin, but I was excited to check out the box and push myself to try some new recipes. I made taco lettuce wraps with some of the ground beef, seared and roasted two of the pork chops and made this crazy good Hearty Healthy Beef Stew.
While the box might be pricey to some at $129, there is a ton of meat there, 8-10 pounds, enough for 15-20 meals. My freezer is still stocked. Plus, I spend a lot of money on food typically and this actually is a pretty good deal for my tastes and spending habits.
This may be controversial to some, but I don’t thaw my meat before cooking it. This, to me, gives the final product a close to fresh flavor. I do this with steaks, ground beef, fish – all proteins I stash in the freezer. In fact, most of the time I can’t tell the difference between fresh and frozen because of the lack of thawing. I recommend trying this method. Cooking clearly takes a bit longer, but with planning, it is doable and worth it.
This stew is one of my new favorite dishes. I haven’t had beef stew in probably a couple decades. It was never my favorite, but using high quality ingredients and adding a bit of spice made this a comforting dish that we can all feel good about eating.
I used the sirloin tips and steaks and paired them with mild spices and hearty vegetables for a rich stew, thanks to proper browning, that is craveworthy. Be sure to check out this stew and ButcherBox. It is definitely something I will be ordering again in the future.
And the kind people at ButcherBox were kind enough to offer one lucky reader a box of their choice to try! I’m so excited for you!
To enter the giveaway, answer the question: What is your favorite meaty dish?
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This giveaway is open to US residents only. The giveaway ends Monday, December 20, 2016, at 11:59 ET. I will choose the winner via random.org. Good luck!Print
- 2 ½ pounds beef (I used frozen sirloin tips and sirloin steaks)
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 tablespoon freshly ground black pepper
- 2 bunches carrots, peeled and chopped into ¼ inch thick rounds
- 3 medium or 2 large onions, cut into large dice
- 1 large fennel bulb, sliced
- 2 cups kale leaves
- Cloves from 1 head of garlic, peeled
- 4 cups low sodium organic beef stock
- 2 cups water
- Heat a large stock pot over medium high heat. Once the pot is hot, add the oil. Add the beef to the pot. Allow to brown on one side, before flipping and allowing to brown on the other side. Add the red pepper, turmeric, coriander, chili powder, and black pepper.
- Once the meat is mostly brown, add 1 bunch of carrots and half of the onion. Sauté the vegetables for a few moments with the meat before adding enough stock to almost, but not quite, cover the meat. Bring to a boil, reduce to a simmer and place a lid on the pot, leaving it cracked slightly.
- Cook for 1 hour, stirring periodically, and adding more liquid if necessary. After the hour, add the remaining carrots and onion, along with the fennel and garlic. Recover and cook for 30 minutes.
- Pull the large pieces of meat out of the pot and slice them in ¼ to ½ inch thick slices. Return to the pot, add the water and kale and cook until heated through, about 10 minutes. Serve immediately. Stew may be stored in the refrigerator in an airtight container for up to 3 days or frozen in airtight containers for up to three months. Reheat in the microwave or on the stove top until steaming hot.
I used frozen meat. If you use fresh, the cooking time will be significantly different.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes