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.

Loco moco is classic Hawaiian comfort food. It’s not fancy, but it’s delicious. This is one of those legendary dishes that many claim to have invented, but no one seems to truly know where it originated in the island paradise. The story is that it was created for a group of teenagers who asked for a filling breakfast that they could afford. Since then, loco moco has become a famous local food in Hawaii. This incredibly versatile meal is commonly enjoyed for breakfast, lunch and dinner. It can be found at any Hawaiian diner or cafe and is a popular home cooked meal. It’s satisfying in all the best ways and our American Wagyu beef really takes loco moco to the next level. This is one of those humble recipes that’s truly delicious when it’s made it with quality ingredients.

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

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: Homemade Scottish Sausage Rolls With Beef Or Bison

What’s So Great About Cooking With Tallow?

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.

Ingredients:

• 2 cups uncooked white jasmine rice
• 2 cups water
• 1 lb ground American Wagyu beef
• Sea salt & freshly ground black pepper
• 2 tablespoon bison tallow
• 1 tablespoon flour
• 1 ½ cup bison bone broth
• 1 tablespoon coconut aminos
• 1 tablespoon butter
• 2 teaspoons avocado oil
• 2 green onions, sliced thin

Also Read: Authentic Mexican Birria With American Wagyu Beef

Instructions:

1. Rinse the rice thoroughly before cooking. Cook the rice in a rice cooker or on the stovetop. Fluff and set aside.
2. Make four burger patties out of the ground bison. Season generously all over with sea salt and freshly ground black pepper.
3. Heat the bison tallow in a large skillet over medium-high heat. Cook the patties and set aside.
4. Reduce the heat to low and continuously stir the flour for approximately 2 minutes. Add ½ cup of the bison bone broth and increase the heat to medium-low. Continue stirring.
5. Whisk in the remaining bison bone broth, coconut aminos and butter. Cook for a few more minutes until desired thickness is reached. Season to taste with sea salt and freshly ground black pepper.
6. Cook the eggs. In a clean skillet, heat the avocado oil over medium-high heat. Fry the eggs to desired doneness (runny yolks are traditionally used).
7. Assemble the loco moco. Put rice on each plate, followed by a bison patty. Spoon gracy over top and top off with an egg. Garnish as desired with chopped green onions.

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: Bison or Grass Fed Beef Filets With Shiitake Mushrooms

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.

This spiced meatball soup is full of Moroccan flavor thanks to a healthy dose of harissa seasoning and a savory herb paste made from cilantro and green onions. Quinoa and bone broth make this a super satisfying and nourishing meal that is not only delicious but also really healthy. If you don’t have bison or beef tallow on hand, simply replace with your preferred cooking oil. I love using tallow to cook with due to its ability to handle high heat, excellent flavor and lots of nutrients. This soup makes for great leftovers, too, so don’t hesitate to make a double batch. Look for harissa seasoning at your local grocery store or make your own (there’s lots of great recipes for it available online and it’s not difficult).

Also Read: Grass Fed & Finished Chinese Takeout Mongolian Beef

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: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Ingredients:

• 1 pound grass fed & finished ground beef
• 1 ½ cups chopped fresh cilantro
• 1 large bunch green onions, trimmed and chopped
• 1 egg, lightly beaten
• 2 tablespoons harissa seasoning
• 2 teaspoons cumin
• Sea salt to taste
• 1 tablespoon bison tallow
• 4 parsnips, chopped
• 4 cups bison bone broth
• 4 cups baby spinach leaves
• 1.5 cups cooked quinoa

Instructions:

1. Let the ground beef sit out at room temperature for approximately 20 minutes before preparing.
2. Put one cup of the cilantro and all of the green onions in a food processor and pulse to make a chunky paste.
3. Place the ground beef in a large mixing bowl. Add in the lightly beaten egg, 1 tablespoon of harissa seasoning, 1 teaspoon of cumin and season with sea salt. Add half of the cilantro and green onion paste. Mix together using your hands just until combined. Form into meatballs and set aside on a plate.
4. Heat the bison tallow in a large dutch oven over medium heat. Add the parsnips and cook, stirring frequently, until they begin to turn golden brown. Add in the rest of the cilantro paste along with the remaining harissa and cumin. Cook for about a minute, then stir in the bone broth along with two cups of water. Bring the pot to a simmer. After letting it cook for a couple minutes, drop the meatballs into the pot. Let them cook for about 7 minutes.
5. Add the spinach to the pot and cook for approximately 4-5 minutes. Stir in hte cooked quinoa and the remaining ½ cup of chopped cilantro. Season with sea salt to taste. Serve and enjoy.

Also Read: Authentic Sega Wat Spicy Ethiopian Beef Stew Recipe

Our Friendly & Knowledgeable 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.

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.

If you love brisket like me, you’re going to instantly understand why this chili is so delicious. It’s slow cooked brisket perfection with all the right ingredients to make this chili taste incredible. Although you can easily prepare it on the stove, this recipe is a perfect contestant for the slow cooker or Instant Pot. As with all cuts of meat that are meant to be cooked low and slow, if the meat isn’t falling apart tender, you simply need to cook it longer.

Also Read: Paleo Crock Pot Bison Superfood Stew With Primal Blend

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: Slow Braised Bison Brisket For A Warm & Cozy Evening

[embed]https://www.youtube.com/watch?v=Z-EVDI75Flo[/embed]

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.

Ingredients:

• Approximately two pounds of bison or grass fed beef brisket
• 4-5 tablespoons bison tallow
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 16 oz shiitake mushrooms, chopped
• 2 large green bell peppers, chopped
• 1 jalapeño pepper, deseeded and minced
• 2 tablespoons paprika
• 1 tablespoon oregano
• 1.5 tablespoons cumin
• 1 tablespoon basil
• 2 bay leaves
• ½ teaspoon green chile powder
• 2.5 cups bison bone broth
• 1 can organic diced tomatoes
• 6 oz double concentrated tomato paste
• Sea salt and freshly ground black pepper to taste

Also Read: Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Instructions:

1. Heat some of the bison tallow in a large cast iron skillet over medium high heat. Season the brisket on all sides with sea salt and freshly ground black pepper. When the tallow in the pan is hot, sear the brisket on all sides. Take the time to get a nice crust on all sides for optimal flavor. When it’s thoroughly seared, remove from the pan and set aside.
2. Add more tallow to the pan if necessary. Add the onion to the pan and cook for approximately one minute. Then, add the minced garlic, shitake mushrooms and green peppers. Cook until the onions are golden brown and fragrant.
3. Place the beef or bison brisket and vegetables into a slow cooker or Instant Pot. Add in the jalapeño pepper, herbs and spices, bone broth, tomatoes and tomato paste. Season with sea salt and freshly ground black pepper. Cook on low (or on the slow cook function if using the Instant Pot) for approximately 7 hours.
4. After 7 hours, open the pot and shred the meat. It should be falling apart tender. Continue to cook for about an hour with the lid off to let the liquid reduce down a bit and thicken.
5. Season to taste with sea salt and freshly ground black pepper. 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: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

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 is one of my favorite methods for making stew, and it’s because I love for my vegetables to still be colorful and not overcooked. If you prefer them softer, just add them into the pot sooner. This rich red wine French beef stew has so much flavor and complexity that it really stands out in the world of stews. If you’re looking for a cold weather dinner that’s cozy yet refined, this is the recipe for you. It would be equally delicious with a boneless bison roast, or bison stew meat cubes if you’d like to cut some prep time. Feel free to substitute for the bison bone broth if you don’t have any on hand. Although, this time of year, I’d highly recommend keeping some around - for cooking and for staying healthy!

Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef

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.

Ingredients:

(Serves 6)

• 1 grass fed boneless beef roast
• Sea salt and freshly ground black pepper
• 5 ½ tablespoons bison tallow, divided
• 4 shallots, finely chopped
• 3 tablespoons flour
• 1 tablespoon double concentrated tomato paste
• 6 cloves of garlic, smashed and peeled
• Sea salt and freshly ground black pepper
• 2 cups red wine
• 2-3 cups bison bone broth
• 3 bay leaves, 6 sprigs fresh thyme, and 6 sprigs fresh rosemary, tied into a bundle or placed in a large reusable tea bag
• 3 large carrots, peeled and sliced
• 1 ½ cups chopped leeks
• 1 large fennel bulb, sliced into wedges (remove stems and outer layers)
• Chopped parsley for garnish

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

Instructions:

1. Prepare the oven by placing a rack in the center. Preheat to 350 degrees Fahrenheit.
2. Slice the roast into large chunks, and season generously with sea salt and freshly ground black pepper.
3. Heat the bison tallow over medium-high heat in a large Dutch oven. Add the cubes of beef roast and sear them, working in batches so that every cube forms a nice crust. Set the seared meat aside.
4. Reduce the heat slightly and add the shallots to the pot. Stir occasionally, cooking for approximately 5 minutes until the shallots are tender. Add the beef cubes back in, followed by the flour. Stir to combine. Add in the tomato paste, minced garlic, and red wine. Season generously with sea salt and freshly ground black pepper.
5. When the pot comes to a simmer, add in bison bone broth until the beef is covered. Add in the herbs. Use a sheet of parchment paper over the top before covering with the lid. Place the Dutch oven in the preheated oven and cook for approximately 2 ½ hours, or until the meat is fork tender.
6. Meanwhile, prepare the vegetables. Add the sliced carrots, fennel and chopped leeks to a large cast iron skillet. Add ⅓ cup of water, 1 ½ tablespoons bison tallow and a couple generous pinches of sea salt. Turn the heat up to high until the skillet comes to a boil. Reduce heat, cover and simmer for about 10 minutes.
7. Add the vegetables into the stew just before serving. Stir to combine, then taste and season as desired. Garnish with chopped fresh parsley.

Also Read: Beef & Wild Boar Lasagna: Trust Us, It’s Worth The Effort

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.

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 traditional German sauerbraten is just the thing to make for a cozy night at home with loved ones. One of the national dishes of Germany, sauerbraten traditionally consists of meat that has been marinated for three to five days (or sometimes as long as ten!) for optimal tenderness.

This dish is an Egyptian household staple, extremely popular for its simplicity and amazing flavor. The slow cooked stew meat cubes become melt-in-your-mouth tender and are drenched in a thick, delicious onion sauce flavored by thinly sliced onions that soften completely into a luscious liquid throughout the long cooking process.

The flavor of this homemade Korean BBQ beef will absolutely blow you away. It’s so satisfying and craveable, yet very quick to make - the thinly sliced beef takes next to no time to cook. The flavors of fresh pear, garlic, ginger, coconut aminos, toasted sesame oil and Korean red pepper paste will have you making this easy dinner again and again.