This skillet recipe is perfect for when you really want some nourishing, comforting stew but don’t want to wait around for it to be done. Instead of using stew meat, which typically requires slow cooking of some kind, I used our pasture raised American Wagyu top sirloin steak. Make sure to use a large skillet, small or medium ones won’t be able to handle this stew recipe. Feel free to substitute red wine for a portion of the bison broth if you have some on hand. This would also be delicious made with a bison top sirloin steak. Serve with some good crusty bread on the side for the ultimate cozy snow day meal. I think a splash of balsamic vinegar would be delicious in place of the apple cider vinegar, if desired. Perfect for lunch since it doesn’t take as long to cook as your typical beef stew!

Also Read: American Wagyu Brisket Cantonese Style Stew With Rice

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. Many people prefer American Wagyu to Japanese Wagyu because the meat doesn’t have such a high fat content. Purebred Wagyu beef can be extremely rich and hard to eat more than a few bites of. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Ingredients:

• 1 ½ pounds American Wagyu sirloin steak, sliced into bite sized pieces
• 2 large carrots, peeled and sliced on the diagonal into large chunks
• 1 ¼ cups fingerling potatoes, halved
• 2 cups bison bone broth
• Splash apple cider vinegar
• 2 large cloves of garlic, finely minced
• 3 tablespoons flour
• Sea salt & freshly ground black pepper
• Ghee or bison tallow for cooking
• Chopped fresh parsley

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Arrange the chopped carrots and fingerling potatoes in a single layer on a baking sheet. Place a few small dollops of ghee scattered across the vegetables. Season with sea salt and freshly ground black pepper, then combine with your hands until they’re evenly coated.
3. Roast in the preheated oven until softened, approximately 20 minutes. Set aside.
4. Heat two tablespoons of ghee in a large cast iron skillet over medium high heat. Arrange the pieces of sirloin steak in the skillet, working in batches if necessary to keep them in a single layer so they can sear properly. Season with sea salt & freshly ground black pepper on all sides. Brown the steak and set aside on a plate.
5. Add another tablespoon of ghee into the skillet. Add the flour in and whisk to combine. Use a wooden spoon to scrape any browned flavorful bits from the bottom of the skillet and stir to incorporate.
6. Add the finely minced garlic to the skillet. Cook for about a minute, whisking constantly.
7. Add in the bison bone broth half a cup at a time, whisking to fully incorporate after each addition.
8. Bring the stew to a gentle boil. Add in the seared sirloin steak, potatoes and carrots.
9. Continue to cook, stirring occasionally until the stew thickens.
10. Season to taste with sea salt and freshly ground black pepper. Add chopped fresh parsley as desired. Serve and enjoy!

Our Friendly & Knowledgeable Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

I love finding new ways to prepare brisket. It’s one of my favorite cuts of meat - richly flavored and it becomes so tender when cooked properly. This recipe creates a broth that’s incredible, flavored with layers of spices and seasonings. It’s warming, soothing and absolutely delicious. Be sure to spoon plenty of broth over top of the rice for serving. Hong Kong is well known across the globe for having amazing food selections. While traveling in India, I met a wonderful friend from Hong Kong, and her descriptions of the restaurants there were amazing. It’s on my list to visit one day - of course, travel has been put on the back burner with all the events of 2020. To me, the next best thing is to travel from the comfort of my own kitchen with flavors from around the world.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Take Your Tastebuds On An Adventure

This would also be wonderful served over egg noodles instead of rice. I think this would turn out great in an Instant Pot, too, if you’re short on time. This stew is an easy way to feed a crowd and makes for excellent leftovers. Your taste buds will be in heaven with the complex flavors of the fragrant broth and the tender, meaty brisket. Slice it thin into pieces about 1 ½ inches long - it’s easiest to do this when the meat is only partially thawed. This would also be excellent with our bison brisket, although beef is traditionally used. Our pasture raised American Wagyu beef is the perfect balance of marbled Wagyu and beefy Angus flavor.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 2-3 lbs American Wagyu beef brisket, sliced into small, thin pieces
• 6 cups bison bone broth
• ½ cup sake or mirin
• 1 large onion, sliced into quarters
• 2 inch piece of fresh ginger, sliced thin into discs
• 2 Thai chilies
• 3 bay leaves
• 2 whole star anise seeds
• 1 cinnamon stick
• 1 tablespoon coconut sugar
• 2 teaspoons freshly ground black pepper
• 2 tablespoons hoisin
• ½ cup coconut aminos
• ¼ cup rice vinegar
• ¾ cup daikon radishes, peeled and sliced into thin half moons
• 2 carrots, peeled and sliced thin
• 1-2 green onions, chopped
• 1 shallot, minced
• Freshly steamed rice for serving

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Instructions:

1. Add the sliced brisket to a large pot. Cover with water and bring to a boil. Cook uncovered for 30 minutes, skimming the top of the water occasionally.
2. Add the sake or mirin, quartered onion, ginger, Thai chilies, bay leaves, star anise, cinnamon, coconut sugar and freshly ground black pepper. Reduce the heat to a simmer and cook for approximately 1 ½ hours.
3. Add the hoisin, coconut aminos and rice vinegar to the pot. Cook for another 45 minutes to an hour, or until the brisket is very tender.
4. Add the daikon radish, carrot and minced shallot to the pot. Simmer for about 10 minutes.
5. Serve over freshly steamed rice, garnished with chopped green onions.

The Beck & Bulow Team Is Happy To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

Do you find yourself craving barbecue (BBQ) brisket in the winter months? I know I do - luckily, there are some easy ways to make delicious brisket without stepping foot outside in the cold. The Instant Pot is one of my favorite ways to cook meat, especially slow cook cuts. It’s so time efficient and the meat comes out incredibly tender every time. Brisket is a perfect candidate for this cook method. If you have a really large cut of brisket, just slice it down enough that it fits easily into the pot. You can always put extra uncooked brisket in a sealed container and refreeze for later use. This brisket makes the best sandwiches or can stand on its own as the main dish with some yummy sides. Use your favorite barbecue sauce and definitely don’t skip the spice rub! Marinating overnight is best but a couple hours will do if you’re short on time.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 2 lbs bison brisket or American Wagyu beef brisket
• 2 tablespoons coconut sugar
• 2 teaspoons green chile powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• ½ teaspoon cumin powder
• ½ teaspoon dill
• ¼ teaspoon cayenne pepper
• 2 cups barbecue sauce of choice
• ½ cup bison bone broth
• 1 medium onion, sliced
• 3 cloves of garlic, minced

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Instructions:

1. Mix together all of the seasoning ingredients (everything except for the barbecue sauce, bone broth, sliced onion and minced garlic) in a small bowl. Generously rub the mixture all over the brisket. Cover or wrap the meat and let it marinate overnight in the refrigerator.
2. When the brisket has finished marinating, place it in the Instant Pot. Add barbecue sauce and ½ cup bison bone broth.
3. Secure the lid on the Instant Pot and use the High Pressure setting for 1 hour 20 minutes. When it’s finished cooking, carefully release the pressure on the Instant Pot. When completed, remove the lid and place the brisket on a cutting board. Let the meat rest for 15 minutes before slicing.
4. Cut the brisket into thin slices against the grain. Serve with barbecue sauce served generously over top.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This easy casserole really has it all - the beefy flavor of American Wagyu, a creamy sauce, melted cheese and crisp broccoli. This is a recipe intended for fitting the macros of a ketogenic diet. If you’re not following keto and would prefer to lighten it up a bit, you can easily substitute the ground keto blend for our regular ground beef, bison or elk, half and half instead of the cream and sour cream instead of cream cheese. Either way, this quick dinner is convenient and will not disappoint when it comes to flavor. The rich and creamy sauce is satisfying and decadent, and the classic combination of broccoli and cheese is always a winner.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

What Is The Keto Diet?

This diet was developed mainly as a treatment for epilepsy in children that has been found to be highly effective in reducing seizures. However, many people who follow a ketogenic diet are not epliptic and do so for other reported benefits. The goal of a ketogenic diet is to go into ketosis, a state in which your body burns fat for energy instead of carbs. Ketosis requires a pretty specific balance of nutrients. Little to no carbohydrates are permitted. The majority of calories should come from fat, with adequate protein intake. Many people report feeling mental clarity and improved energy levels while following keto. It’s been shown to be quite effective for weight loss, as well as lowering blood pressure and cholesterol.

Also Read: Turkish Islak Burger With Tomato Garlic Butter Sauce

For anyone following keto or looking to add more healthy fat to their diet, we’ve got the perfect ground beef blend to cook with. Specifically formulated for keto macros, this American Wagyu ground beef has a 60:40 lean to fat ratio. The flavor and texture are outstanding and it’s a pleasure to cook with. A ground blend like this will help you reach your fat requirement for the day, and it makes for some seriously delicious meals.

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 1 pound ground American Wagyu Beef Keto Blend
• 3 ounces cultured cream cheese
• ½ cup bison bone broth
• ½ cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 ½ pounds broccoli florets, chopped
• ¾ cup shredded sharp cheddar cheese
• ¾ cup shredded mozzarella cheese
• Sea salt & freshly ground black pepper

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the ground bison in a large cast iron skillet over medium-high heat. Cook the meat just until browned. Drain off any excess fat from the skillet.
3. Add the cream cheese, heavy cream, Worcestershire sauce and garlic powder. Stir to combine. Season to taste with sea salt and freshly ground black pepper.
4. Bring the mixture to a boil, then reduce and simmer until it thickens noticeably.
5. Stir in the chopped broccoli, then top it off with the cheddar and mozzarella cheese.
6. Bake in the preheated oven for 20-25 minutes, or until heated through, broccoli is tender and the cheese is melted.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Humble Hawaiian Loco Moco With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Picadillo is a Cuban style of hash traditionally made with ground beef. It has tons of flavors and texture thanks to ingredients like chopped green olives, capers and raisins. Plenty of spices and a touch of coconut sugar make this simple dish completely irresistible. Traditionally served over white rice, picadillo also makes a scrumptious filling for tacos, burritos, quesadillas, sandwiches, etc. Great for breakfast (fry an egg and put it on top), lunch or dinner, it’s versatile and always satisfying.

Also Read: Turkish Islak Burger With Tomato Garlic Butter Sauce

I highly recommend making some fried plantains on the side if you can get your hands on some - they go perfectly together. It’s also great with tortillas, naan or other types of flatbread to scoop up all the goodness. This is a highly customizable recipe - add in potatoes or other vegetables, chop up some green chiles for extra spice, or experiment with different types of stuffed olives. You can find the sazon seasoning packets on the international aisle of most grocery stores, or even make your own at home (there’s lots of recipes available for homemade sazon online).

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Never Cooked With Tallow? Here’s Why It’s The Best

Tallow is rendered fat, cooked over low heat so that it separates from bits of muscle and connective tissue. This ensures that nothing but pure fat is left behind. It used to be a staple in every kitchen, but the advent of vegetable and seed oils took over for many years. Tallow is great for cooking at high temperatures because it has a very high smoke point. It also has an impressive shelf life and won’t go rancid like other cooking oils. It gives food a rich, delicious flavor and can be substituted for butter or oil in any recipe. In fact, one of our employees here at Beck & Bulow loves to mix it into his coffee, bulletproof style. If you don’t have tallow on hand, simply replace with your favorite cooking oil.

Also Read: Humble Hawaiian Loco Moco With American Wagyu Beef

Ingredients:

• 1 tablespoon bison tallow
• 2 large cloves of garlic, finely minced
• ½ large onion, chopped
• ½ red bell pepper, chopped
• 1 pound American Wagyu ground beef
• ⅓ cup green olives, sliced in half, pits removed
• ½ cup golden raisins
• 1 ½ tablespoons capers
• 1 cup diced canned tomatoes
• 1 tablespoon double concentrated tomato paste
• 2 packages sazon seasoning
• 1 tablespoon cumin powder
• 1 teaspoon coconut sugar
• Sea salt & freshly ground black pepper to taste

Instructions:

1. Heat the bison tallow in a large cast iron skillet over medium heat. Add in the chopped onion and cook for 2-3 minutes, then add in the garlic and bell pepper. Cook until tender and fragrant.
2. Add the American Wagyu ground beef. Cook just until browned, breaking the meat apart into crumbles as it cooks.
3. Add the rest of the ingredients to the skillet. Stir to combine. Cover with a lid and turn the heat down to low. Cook for approximately 10 minutes until the picadillo is hot all the way through and the flavors have melded.

Reach Out To The Beck & Bulow Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Recipe: Italian Beef Braciole With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

These Turkish islak burgers are messy and delicious in all the best ways. This traditional street food consists of a loosely packed burger patty generously flavored with garlic and paprika, doused in garlicky tomato butter sauce. They’re messy and not the prettiest burgers out there, but they taste amazing. They’re also known as “wet burgers” thanks to the abundant amount of sauce they’re served with, reminiscent of a saucy meatloaf or sloppy joe. I love making these with a brioche bun since they’re extra fluffy and great for soaking it all up. If you can, make sure to use a good quality pasture raised butter - it’ll really take this recipe to the next level. Our American Wagyu beef always makes incredible burgers, and these are no exception. I’ve never been to Turkey and eaten authentic islaks, but if they’re anything like these burgers it’s easy to see how they got so famous.

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Humble Hawaiian Loco Moco With American Wagyu Beef

Ingredients:

• 1 ½ pounds American Wagyu ground beef
• 2 tablespoons chopped fresh parsley
• 2 large cloves of garlic, finely minced
• 1 ½ teaspoons sweet paprika
• 6 tablespoons grass fed butter
• ¼ cup double concentrated tomato paste
• 4 brioche buns
• 1 tablespoon bison tallow
• Sea salt and freshly ground black pepper

Also Read: Recipe: Italian Beef Braciole With American Wagyu Beef

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Mix together the ground American Wagyu beef, 1 teaspoon of paprika, all of the chopped parsley and ½ of the minced garlic. Make four patties, less firm than you would make a typical burger. Season generously on both sides with sea salt and freshly ground black pepper. Set aside. These can be made ahead of time and refrigerated if desired.
2. Make the tomato butter sauce. Heat the butter along with the rest of the minced garlic over medium heat in a skillet or saucepan. Cook for approximately 5 minutes or until the butter starts to turn golden brown. Stir in the tomato paste and the rest of the paprika. Continue to cook and use a whisk to make the sauce super smooth. Gradually stir in ¾ cup water or bone broth if you have it on hand. Continue to cook until the sauce thickens. Remove the skillet from the heat and set aside.
3. Melt another tablespoon of butter in a clean skillet over medium high heat. Brown the buns in batches, adding the other tablespoon of butter halfway through. Dip the insides of the toasted buns into the tomato butter sauce and place in a baking dish.
4. Cook the burger patties. Melt the bison tallow in the skillet over medium high heat. When the tallow is shimmering, add in the burger patties and cook for about 3 minutes on each side or to desired doneness.
5. Place the cooked burger patties in the skillet with the tomato sauce and coat generously. Place the patties on the bottom buns in the baking dish and finish with the top buns. Finally, brush a generous coating of sauce on top of each burger.
6. Cover the baking dish with foil and bake in the preheated oven for 4-6 minutes. Serve and enjoy immediately!

The Beck & Bulow Philosophy

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Stir fries are one of my favorite ways to cook a quick dinner. You can add in whatever vegetables you have with some thinly sliced meat, along with a delicious teriyaki sauce on top. You can always get store bought teriyaki sauce, but I find that making it fresh makes a huge difference. The vegetables are slightly crisp yet tender for the best texture and taste. Not to mention, this means they stay colorful and nutrient rich. The thinly sliced steak cooks super quickly, making this easy to throw together in just a few minutes. I recommend slicing the steak while it’s partially thawed, but not all the way. You’ll find it much easier to get thin, clean slices with the added firmness when it’s still a little frozen.

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Delicious & Convenient Steak Stir Fry

Part of the beauty of a stir fry is that it can easily stand alone as a complete meal. It’s also great to serve with some freshly steamed white rice. You can easily customize this recipe with whatever substitutions you prefer - chicken instead of steak, different vegetables, etc. Experiment with adjusting the garlic and ginger to your tastes or adding a dash of crushed red pepper flakes for a little spice.

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Moroccan Spiced Beef Tagine With Dates, Honey & Prunes

Ingredients:

• 1 ½ lbs American Wagyu sirloin steak, sliced into ¼ inch slices
• 1 cup chopped broccolini or broccoli
• ½ medium onion, chopped
• 1 cup chopped red bell pepper
• ½ cup chopped asparagus
• 1 tablespoon bison tallow
• Sea salt & freshly ground black pepper
• Chopped green onions and sesame seeds for garnish

For the teriyaki sauce:

• ¼ cup coconut aminos
• ½ cup water
• 2 tablespoons coconut sugar
• 2 teaspoons minced garlic
• 2 teaspoons fresh minced ginger
• 1 tablespoon agave
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Also Read: Creamy & Delicious Authentic Russian Beef Stroganoff Recipe

Instructions:

1. First, make the sauce. Combine all ingredients except the cornstarch in a saucepan. Heat over medium-high heat , stirring constantly until the sugar has melted. Stir the cornstarch together with two tablespoons of cold water until incorporated. Increase the heat on the saucepan and bring the liquid to a boil, then pour in the cornstarch mixture and continue to cook until the sauce has reached the desired consistency. Set aside to cool slightly.
2. Heat ½ of the bison tallow in a large cast iron skillet over medium-high heat. Add the onion and cook for a minute or two. Then add in the rest of the vegetables and cook for a couple minutes. Add in two tablespoons of water and cook, stirring frequently until the vegetables are tender but still slightly crisp. Season to taste with sea salt and freshly ground black pepper. Set the cooked vegetables aside on a plate.
3. Add the rest of the tallow to the skillet and when it’s hot, cook the thinly sliced meat in batches. It will cook very quickly, so take care not to overdo it.
4. Once all of the meat is cooked, add it back into the skillet along with the vegetables. Add the sauce on top and stir to combine. Cook for a few minutes until warmed all the way through. Serve garnished with chopped green onions and enjoy!

Also Read: Traditional German Sauerbraten Recipe With Grass Fed Beef

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Italian braciole is a dish that takes a little extra time to prepare, but it’s so worth it. It consists of thinly sliced meat lined with prosciutto (or, according to my own preference, wild boar bacon) and filled with a delicious cheese, herb and breadcrumb mixture. These bundles are tightly rolled, seared and then cooked in a richly flavored tomato sauce. It’s an impressive and satisfying meal that can be served over pasta. I like to have it with garlic bread and salad on the side. This is the perfect meal to celebrate an occasion or simply to enjoy time with loved ones.

Also Read: Zuppa Toscana With Heritage Pork Sausage & Wild Boar Bacon

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Recipe: Thai Moo Ping Skewers With Wild Boar Shoulder

A Delicious & Sustainable Meat Choice

Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.

Ingredients:

• 2 pounds American Wagyu beef top sirloin steak, thinly sliced into six slices
• 12 cloves of garlic, 4 minced and the remaining 8 sliced thin
• ½ cup chopped fresh parsley
• 1 ¼ cups grated Parmesan cheese
• 2 tablespoons Italian herb breadcrumbs
• Sea salt & freshly ground black pepper
• 12 slices wild boar bacon, sliced in half
• 2 tablespoons bison tallow
• 2 cups red wine
• 2 cups bison bone broth
• 1 can crushed San Marzano tomatoes
• 2 ½ teaspoons Italian seasoning
• 2 tablespoons flour
• 24 toothpicks

Also Read: Recipe: Thai Wild Boar Meatballs With Coconut Curry Sauce

Instructions:

1. To thinly slice the top sirloin, do so while it’s still partially frozen. It’s much easier this way. Slice each thin piece in half to create 12 pieces. Then, let the meat thaw the rest of the way at room temperature.
2. Place the slices of meat in between two pieces of plastic wrap. Pound to an even thickness of about ¼ inch.
3. Blanch the wild boar bacon for a few minutes in boiling water. It should become soft and slightly translucent. Set aside to cool for a couple minutes.
4. In a small bowl, make the filling. Stir together the minced garlic, Parmesan cheese, and Italian breadcrumbs. Season to taste with sea salt and freshly ground black pepper. Combine thoroughly.
5. Assemble. Layer two (half sized) slices of wild boar bacon over the pounded beef. Add filling on top. Roll each slice up securely, using toothpicks to hold shut.
6. Heat the bison tallow in a large Dutch oven over medium-high heat. When shimmering, add the rolls with the seam side facing down. Work in batches if necessary. Make sure the seam side sears well enough to seal the rolls shut. Brown on all sides. Transfer the seared rolls to a plate.
7. Bring the wine, bone broth and sliced garlic to a boil in the Dutch oven. Use a wooden spoon to scrape up flavorful browned bits from the bottom of the pot. Add the can of tomatoes and Italian seasoning and stir to combine.
8. Add the meat rolls back into the pot. When it heats back up to a simmer, cover and reduce the heat slightly to cook for approximately 2 hours. Flip the rolls occasionally using tongs while cooking.
9. Mix the flour with an equal amount of cold water in a cup. Stir until smooth. Gradually stir it into the pot. Simmer for approximately 5 more minutes, or until the sauce thickens as desired.
10. Season to taste. Remove the toothpicks before serving. Enjoy!

Also Read: Homemade Scottish Sausage Rolls With Beef Or Bison

The Beck & Bulow Team Is Here To Answer Your Questions

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

These Scottish sausage rolls are simple and satisfying in the best way. The perfectly seasoned meat is encased in fluffy, golden brown puff pastry. It’s sort of like a pig in a blanket but with super flavorful ground meat instead of a hot dog. According to my research, there is an English variety of sausage rolls and a Scottish variety. They’re quite similar, the main difference being in the type of meat that’s used. English sausage rolls usually contain pork, while Scottish sausage rolls traditionally contain beef. I made mine with ground bison, putting an American spin on this British classic. However, they’d also be delicious with our American Wagyu beef, or any of our other ground meats. We also have our heritage pork sausage in mild Italian and New Mexico green chile flavors. If you choose our heritage pork sausage, it is pre-seasoned so the rest of the spices included in the recipe will not be necessary.

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Moroccan Spiced Beef Tagine With Dates, Honey & Prunes

American Wagyu Beef Raised In New Mexico

Our American Wagyu beef is raised on the same ranch as our bison here in New Mexico. These cows are part Angus, part Wagyu and live free range roaming the same land as the buffalo. They eat mainly grass and have high quality grain available to them. These cows live essentially wild on this land covered in rolling hills with trees and a river, surrounded by the majestic Sangre de Cristo Mountains. This beef is especially marbled and flavorful, offering incredible nutrition, taste and texture.

Ingredients:

• Puff pastry
• 1 lb ground bison or ground American Wagyu beef
• 1 tablespoon bison tallow
• ½ onion, finely chopped
• Sea salt & freshly ground black pepper
• ¾ teaspoon ground coriander
• ½ teaspoon nutmeg
• 1 teaspoon dry mustard
• ¾ cup bread crumbs
• 1 egg, lightly beaten

Also Read: Apple Cider Braised Bison Brisket With Stone Ground Mustard

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
2. In a large cast iron skillet, melt bison tallow. When hot, add in the chopped onion and cook until tender and golden brown. Set aside to cool slightly.
3. In a mixing bowl, whisk together the breadcrumbs with ½ of the beaten egg and ¼ cup of water until they absorb some of the moisture. Reserve the rest of the egg for brushing onto the rolls before baking. Then, add in the ground meat, cooked onion and spices. Add a little more water if necessary to moisten the mixture. Mix with your hands just until combined.
4. Cut the puff pastry into squares. The size is up to you, depending on if you want large rolls or small rolls. Shape the meat mixture into logs and place them in the top ⅓ of each square. The meat logs should be about 25% of the size of square in order to not overfill the sausage rolls.
5. Roll the pastry over the meat, dampening the edge with your finger to seal. Crimp with your fingers or a fork. Brush the reserved egg onto the outside of the sausage rolls.
6. Bake in the preheated oven for about 25 minutes. The meat should be cooked through and the pastry golden brown on the outside.
7. Let rest a few minutes after baking. Serve and enjoy!

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Super Quick & Easy Lasagna With Bison And Wild Boar

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

I love our filets (especially the bison ones) cooked simply with just butter, sea salt and freshly ground black pepper. But it’s nice to switch it up every once in a while, and shiitake mushrooms never disappoint. Our buttery tender filet mignons drenched in a buttery mushroom sauce cooked with flavorful bison tallow are an absolute pleasure. Fresh rosemary and shallots pair perfectly with this recipe. As always, we recommend cooking our filets to rare or medium rare at the most. The tenderloin has very little fat, and to enjoy its naturally incredible texture it’s necessary to cook it properly. This is especially true for bison which is a naturally leaner meat. Don’t be fooled, though - bison is also naturally more tender and flavorful. Our grass fed beef is always a delicious choice and people tell us all the time that it’s the best beef they’ve ever tasted.

Also Read: New Mexico Hatch Green Chile, Bison & Sweet Potato Pie

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Also Read: Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Ingredients:

• 4 bison or grass fed beef filet mignons
• ½ tablespoon butter
• ½ tablespoon bison tallow
• Sea salt & freshly ground black pepper
• 1.5 cups shiitake mushrooms, chopped
• ¼ cup minced shallots
• 1.5 cups bison bone broth
• ½ teaspoon chopped fresh rosemary
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

1. Heat a large cast iron skillet over medium heat. When hot, place the tenderloin steaks in the skillet. Cook for approximately 10 minutes, flipping the filets occasionally. When cooked to desired doneness (we recommend medium rare at the most particularly for bison) remove and set aside. Season with sea salt and freshly ground black pepper. Tent with aluminum foil to keep warm.
2. Add the butter and bison tallow to the skillet. When melted, add in the chopped mushrooms and minced shallots. Cook, stirring frequently for about 3 minutes or until the mushrooms are softened and turning golden brown.
3. Add the bison bone broth and chopped rosemary to the skillet. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Bring the mixture to a boil.
4. In a small bowl, stir together the water and cornstarch. Pour the mixture into the skillet. Continue to cook for about 2 minutes or until it thickens as desired. Season to taste with sea salt and freshly ground black pepper.
5. Serve the warm filets with the mushroom sauce spooned over the top. Enjoy!

Also Read: Grass Fed Beef Korean Rice Bowls With Easy Homemade Sauce

Our Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This is one of those dinners for when you seriously just don’t have much time to make dinner. My usual tactic on these types of nights is to heat up some bison sausage and call it a day, but this is a really nice alternative. With the help of a rice cooker (or leftover rice in your refrigerator), this takes very little effort to put together and tastes delicious. It’s as easy as whisking some ingredients together for the sauce and browning some of our delicious grass fed ground beef - that’s it. And despite how simple it is, it’s completely craveable. Kids will love it, too. It’s the perfect easy meal for when you’re swamped with things to do or just want something yummy to curl up with and watch a movie.

Also Read: Super Easy Grass Fed Ground Beef Taco Casserole Recipe

A Super Easy Dinner With Convenient Ingredients

I added coconut sugar and coconut aminos because they’re my personal go-to’s for cooking Asian food. If you don’t have them on hand, any soy sauce and sugar or other sweetener will do. Add more fresh ginger as well if you like more of a kick - not to mention the wellness properties it offers. I love a big spoonful of kimchi on any Asian dish. This distinctively flavored fermented condiment offers a dose of gut-healthy probiotics and may even help boost immunity. If it’s not your thing or you don’t have any, just leave it off. It’s kind of like a spicier, saltier Korean sauerkraut.

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Also Read: Grass Fed & Finished Chinese Takeout Mongolian Beef

Many people avoid eating beef because it’s often from industrial feedlots. These factory farming operations are harmful to the environment, the animals and the health of people who consume the meat. When cattle and other grazing animals are raised using sustainable agricultural practices, we can actually repair soil health and restore balance to our ecosystems. The natural rhythms of life provide the soil with everything it needs. All we have to do is stop supporting industrial feedlots and raise meat the way we’re supposed to. That’s why our mission at Beck & Bulow is to steer as many people as possible away from eating factory farmed meat.

Ingredients:

(Serves 4)

• 1 pound grass fed ground beef
• 3 cloves of garlic, minced
• 3 tablespoons coconut sugar
• ¼ cup coconut aminos
• 2 teaspoons sesame oil
• ½ teaspoon minced fresh ginger
• ¼ crushed red pepper flakes
• Freshly ground black pepper to taste
• 2 cups cooked rice
• Kimchi, chopped scallions and toasted sesame seeds for garnish

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Instructions:

1. Whisk together the coconut sugar, coconut aminos, sesame oil, fresh minced ginger, red pepper flakes and freshly ground black pepper. Set aside.
2. In a large cast iron skillet, cook the beef and minced garlic. Break the beef apart into crumbles with a wooden spoon. Cook just until the meat is cooked through (take care not to overcook).
3. Pour the reserved sauce into the skillet. Combine and simmer for a couple minutes. Remove from the heat and set aside.
4. Portion hot, cooked rice into four bowls. Top with the cooked meat and sauce mixture. Garnish with a spoonful of kimchi (if desired), chopped scallions and toasted sesame seeds. Serve immediately.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Authentic Indonesian Slow Cooked Tropical Beef Rendang

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

This taco casserole is the perfect flavor packed easy meal - it’s ideal for making ahead, too. Just plan on baking it for about ten minutes extra if it’s been refrigerated before cooking. Assemble it in advance and store, covered in the refrigerator until you’re ready to put it in the oven. Having a premade dish that I simply have to bake and enjoy is a feeling I really enjoy. It’s meal planning at its finest, and if you’re having friends over allows you to spend time with them rather than slaving away in the kitchen. Tacos are already an easy dish to make, but this casserole is even easier - you don’t even have to assemble the tacos at the end. I like mine with guacamole and salsa. Makes great leftovers, too! It’s a cinch to reheat and stays good in the refrigerator for a couple days.

Also Read: Beef Wellington (Or Bison Wellington) For The Holidays

Beef That’s Pasture Raised In Mountain Valleys

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

Many people avoid eating beef because it’s often from industrial feedlots. These factory farming operations are harmful to the environment, the animals and the health of people who consume the meat. When cattle and other grazing animals are raised using sustainable agricultural practices, we can actually repair soil health and restore balance to our ecosystems. The natural rhythms of life provide the soil with everything it needs. All we have to do is stop supporting industrial feedlots and raise meat the way we’re supposed to. That’s why our mission at Beck & Bulow is to steer as many people as possible away from eating factory farmed meat.

Also Read: Moroccan Spiced Meatball Soup With Grass Fed Ground Beef

Ingredients:

• 1 pound grass fed ground beef
• 1 tablespoon bison tallow or avocado oil
• 1 onion, chopped
• 1 packet of taco seasoning
• ¾ cup sour cream
• 2 cups Mexican blend cheese
• ¾ cup tortilla chips or strips
• 1 can refried beans
• ¼ cup chopped green bell pepper
• Sliced green onions, lettuce, cilantro and diced tomatoes for garnish

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the bison tallow or avocado oil in a large cast iron skillet over medium heat. Add the onions, bell peppers and ground beef to the pan. Cook, breaking the meat up with a wooden spoon, until the meat is cooked all the way through (but don’t overcook).
3. If necessary, drain excess grease from the skillet.
4. Add the packet of taco seasoning and ¾ cup water to the skillet. Turn the heat up and bring to a boil, then reduce and simmer, stirring often, for approximately 5 minutes. Remove the skillet from the heat and set aside.
5. Spread the can of refried beans evenly in the bottom of a large, deep baking dish.
6. Add a layer of sour cream over the beans, then the cooked beef, onion and green pepper mixture on top. Finish it off with the cheese sprinkled evenly over the meat.
7. Bake in the preheated oven for about 15 minutes, until the cheese is melted and gooey.
8. Remove from the oven and let cool for a couple minutes. Add a layer of tortilla chips or strips on top. Garnish with sliced green onions, lettuce, tomatoes and cilantro. Enjoy!

Our Friendly & Knowledgeable Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Authentic Indonesian Slow Cooked Tropical Beef Rendang

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.