Stew Meat Ideas?

[muncheechee]

Hi All! I bought a big package of stew meat at Sam's Club yesterday and need some low carb ideas of how to use it.

Thanks!

[Charski]

Do you like spicy stuff? I use stew meat to make my Chili Colorado - I think the recipe is on this board someplace, if you don't find it let me know and I'll repost!

[buttoni]

This dish was inspired by a recipe I saw on carb-lite's site: Ethiopian Beef and Peppers. I’ve added some dramatic spices along with adding tomato and fruit to the dish. I think these changes enhance the dish quite a bit. I don’t know if one could still call the dish authentic Ethiopian cuisine, but I know they have access to all the spices I have included. This dish is not acceptable until the fruit rung of OWL. This is great served with a green vegetable or on top of riced, steamed cauliflower. My husband goes gaga over the wonderful spice flavors in this dish. I confess I eat seconds myself on this! Although I make this with beef most often, it would be very good made with lamb. I suspect it would be good done with all sorts of wild game as well. Get a load of the nutritional stats for this dish! An amazingly healthy entree.

INGREDIENTS:

2 lb. lean beef, lamb or any wild game meat (cut in cubes)
1/4 c. olive oil
4 oz. sliced yellow onion
1 medium red bell pepper (green is OK to use), cut into chunks
Dash coarse black pepper
1/4 tsp. salt
5 prunes (dried plums), cut into 3-4 pieces each
3 Roma tomatoes, cut into large chunks
1/3 c. red wine
4 jalapenos, seeded
4 cloves garlic
2 tsp. fresh ginger root, peeled
Pinch whole nutmeg, grated
Pinch turmeric
1/2 tsp. paprika
Pinch cumin, ground
Pinch coriander, ground
1/4 tsp. cinnamon
Pinch cloves, ground
Pinch cardamom, ground

DIRECTIONS: Trim any large chunks of fat off the meat and freeze for rendering out fat for your next pot of soup or whatever else you like. Cut meat into 1½-2″ pieces. In large skillet (I used 15″) heat olive oil and brown sirloin over HI heat on one side. Turn each piece and brown the other side. Add sliced onion and bell pepper, salt and pepper. Lower heat to medium and add prunes, tomatoes and wine. In food processor, process until smooth all remaining ingredients. Add to skillet and stir well. Add a little water if the meat and veggies aren’t pretty much covered with liquid. Cover with lid and simmer for about 45 minutes. Meat should be pretty tender by now, but simmer longer for game, which tends to be tougher meat. Uncover and simmer for about 15 more minutes to thicken sauce up a bit. Most of the sauce will evaporate down to what you see in the picture. If not and meat is done, you will likely want to thicken the sauce a bit with your favorite low-carb thickener. I don’t thicken mine at all.

NUTRITIONAL INFO: Makes 6 servings, each contains:

335 calories
12.2 g fat
9.62 g carbs, 1.85 g fat, 7.77 NET CARBS
34.2 g protein
144 mg sodium
748 mg potassium
76% RDA Vitamin B6, 75% B12, 45% C, 15% E, 23% copper, 37% iron, 86% niacin, 49% phosphorous, 19% riboflavin, 71% selenium, 81% zinc

[Tilly]

Originally Posted by Charski

Do you like spicy stuff? I use stew meat to make my Chili Colorado - I think the recipe is on this board someplace, if you don't find it let me know and I'll repost!

I searched long and hard and did not find it. So if you don't mind reposting or sharing the link? Thanks so much!

[Charski]

Sure Tilly - no problem! Here is my recipe, with my last note from last batch which I did in the pressure cooker.

Char's Chili Colorado

Serves 6 to 8

8 dried chiles, 2 each: California, guajillo, chile negro and pasilla chiles, or combo of what you can find locally
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
2 heaping tablespoons dark cocoa powder
1 tablespoon coffee powder
1 heaping tablespoon almond or peanut butter
Sea salt
2 tablespoons lard or rendered bacon fat
2 1/2 pounds boneless beef chuck or other stew meat, trimmed of excess fat and cut into 3/4-inch cubes
1/3 cup finely chopped onion
5 large cloves garlic, minced
1 12-oz. low carb beer - I like Corona Light
2 1/4 cups chicken, turkey, or beef stock, plus more as needed
2 tablespoons masa harina (corn tortilla flour) (yes, I do use this, it's a very small amount and nothing else gives quite the same flavor/thickening)
1 6 oz can tomato paste
2 squirts DaVinci SF pineapple syrup
1 tablespoon brown Diabetisweet
1 tablespoon apple cider vinegar

Wipe the chiles off with a barely damp paper towel, to knock off any dust/debris. Cut off the tops and shake out the seeds. Put them on a baking sheet and roast at 300* about 5 to 8 minutes - watch them closely or they'll burn. You want them to soften up slightly.

Nuke about 2 cups of the stock til hot but not boiling. Put chiles in a blender container and just cover with the hot stock. Put the lid on and let stand 20 to 30 minutes. Add the cumin, oregano, coffee powder, cocoa powder, nut butter, pepper, and about a tablespoon of salt; puree mixture, adding more water if needed, and scrape down the sides of the jar, until you get a smooth paste about like tomato sauce consistency. Set aside.

Heat a large skillet on medium-high heat and melt 1 tablespoon of the lard. When it begins to barely smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side; turn down the heat if the meat is browning too fast. Transfer to a bowl and repeat with remaining beef. Set aside.

Let the skillet cool slightly, then over medium-low heat, melt the remaining 1 tablespoon of lard, add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the tomato paste and cook a few minutes to mellow it out. Add the beer, and gradually whisk in the masa harina. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the cooked beef plus any juices that have accumulated in the bowl and bring to a simmer over high heat. Add more stock if needed to thin it a bit. Add DaVinci syrup. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

Stir in the brown Diabetisweet and cider vinegar, add more salt if needed; simmer another 10 minutes or so. Now turn off the heat and let the chili stand about 30 minutes. It should absorb about half of the remaining sauce in the skillet. You want a nice thick sauce, but not dry. Stir in some broth or water if the mixture seems too dry. If the mixture seems too wet, allow it to simmer a bit more. Adjust with a bit of additional salt, sweetener, or vinegar, to your taste.

3/13/12 - did up to the point of simmering it all, then put into pressure cooker set at Low pressure for 36 minutes.

This SOUNDS like a lot of work but it's not that bad and the flavor is really worth it.

[Cindy P]

shiskabobs... marinate the stew meat overnite.. so good... I add in tomatoes and peppers and zucchini.. yummmm

[Tilly]

Yes, that does sound involved but I imagine the taste and smell is heavenly. Thanks for reposting! I will copy, paste, and save. Not familiar with chilies, are they spicey? Guess I could cut back on the number and use what I can find locally.

[Charski]

Tilly, some are spicier than others! That's why I like to use several varieties - they all have their own flavor note/heat.

I'm not usually one for recipes with a lot of ingredients and/or steps but this one is a frequent repeat in this house, and one that DH requests. It does freeze well too.

[greybb1]

Grind some up and make your own hamburger. It's hard to go back to store bought after you've ground your own!

[Idreamofweightloss]

Peace, Love, and Low Carb: Low Carb Crock Pot Beef Stew

Found this online and making it tomorrow.

[Nigel]

You could make it cooked like carne asada or carne guisada, not sure which one is correct and use it in lc wraps.

[cindy lolz]

I use my favorite pot:



to make spicy beef using stew meat, chuck, whatever. Pork sometimes, too. In fact, I just got done making a batch for dinners for the week.

The recipe I somewhat follow is The Pioneer Woman's spicy stewed beef. I love the small ingredient list and the fact that it cooks on low for 3 hours. You just need to stop by and stir it every now and then.

Spicy MEAT

1 Tablespoon Canola Oil
1 Tablespoon Butter
3 pounds Stew Meat Or Diced Chuck Roast
3 de-seeded and chopped Chipotle Peppers In Adobo Sauce
4 cups Low-sodium Beef Broth, More If Needed
5 cloves Minced Garlic
1 Tablespoon Cumin
2 teaspoons Chili Powder


To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.) Shred the meat into tiny pieces. I just use a knife and chop it until it looks shredded. Store in a container until TACO TIME.

We are addicted to this stew meat recipe. I make it almost every week.



Toppings are minimal and simple:

Cheddar, lettuce, spicy salsa, and crema. All put in a Carb Balance tortilla that was crisped up in some oil. It is the perfect dinner! Well, two of them are the perfect dinner.


(Excuse this example made with pork. Also excuse the video game reference, I made that for my husband.)

[buttoni]

Gosh your pic is making me hungry, Cindy. That looks marvelous!

[Tilly]

No kidding, I am going to add that one into my menu plan. Thanks, cindy!

[cindy lolz]

It's so, so good. And too easy.

Oh, darn it. The post can't be edited. I should mention that I add one 4-ounce can of diced green chiles when I add the broth and everything. Why? 'Cause I like 'em.

The Pioneer Woman uses an entire 11-ounce can of chipotles in adobo for her recipe. I just can't hack that. I use 3 teensy little de-seeded peppers and I still think it's very spicy!

ACTUAL BEEF FROM EARLIER:

[Tilly]

Thanks for the warning on the spiciness. Going to look for stew meat today.

[Nigel]

Yes, Cindy those pics look so good. Thanks for posting.

[Eqo]

If you're doing a reasonably clean induction, I would brown off the meat in very hot oil and add chopped chilli and garlic and turn the heat down. Add one chopped bell pepper and some mushrooms and fry with a little added butter. Add water and beef or chicken stock and simmer for two hours or so. Shred the beef into the soup. Add some cheese before serving. Its a bit of a soup but very tasty and very low carb.

[muncheechee]

Cindy that looks so good - can't wait to try it! My dh is a gamer too and playing Diablo 3 every spare moment... lol.

I ended up splitting the large package of meat into 3 batches.
1 - ground and used in chili
2 - crock pot mexican soup
3 - beef marsala

Really appreciate the suggestions!

[cindy lolz]

I made him a Diablo 3 pork taco because some girl on the internets made her boyfriend a Diablo cake and it was all over reddit.

My thought is: Diablo Pork > Diablo Cake.

Edit- My husband beat the game already, so I get to actually see him for a couple of hours each night. Hope the same goes for you!

[Tilly]

Originally Posted by cindy lolz

It's so, so good. And too easy.

Oh, darn it. The post can't be edited. I should mention that I add one 4-ounce can of diced green chiles when I add the broth and everything. Why? 'Cause I like 'em.

The Pioneer Woman uses an entire 11-ounce can of chipotles in adobo for her recipe. I just can't hack that. I use 3 teensy little de-seeded peppers and I still think it's very spicy!

I made this last night. Bought whatever stew beef they had at Costco, so more like 5 pounds of stew beef! Then browned and upped the spices but then put it into the crockpot (10p.m. to sleepy to keep watch over it). Turned it off this morning and let it sit to cool while attending my daughter's graduation. Just now shredded it and tasted. Pretty darn good! I split it into two packages to freeze. So now I have meals for, well.... a pretty long time. Thanks!

[cindy lolz]

Yayyy! I'm craving another batch already.

I would use our crock pot sometimes to make a similar shredded meat recipe. It's a lot milder in the crock pot, of course, because of all the moisture it keeps.

[Tilly]

Originally Posted by cindy lolz

Yayyy! I'm craving another batch already.

I would use our crock pot sometimes to make a similar shredded meat recipe. It's a lot milder in the crock pot, of course, because of all the moisture it keeps.

That's interesting about the spiceness. I cut back on the peppers a little because my daughter does not like too much. And when I tasted it, it was hardly spicy at all. I was not expecting that, but now that you mentioned about the crockpot and all the moisture reducing the spiciness, I will adjust accordingly next time. Thanks! Learn new stuff here all the time.

[Idreamofweightloss]

Originally Posted by Idreamofweightloss

Peace, Love, and Low Carb: Low Carb Crock Pot Beef Stew

Found this online and making it tomorrow.

Just wanted to give a personal review on this. Its great! I would just not use as much salt next time. It called for 3 tsps. And that was way to much.

[Tilly]

Originally Posted by Idreamofweightloss

Just wanted to give a personal review on this. Its great! I would just not use as much salt next time. It called for 3 tsps. And that was way to much.

I don't add it to anything I cook, but especially with bacon, worchestershire sauce, and beef broth, all salty items. I order low sodium worchestershire off the internet and use no sodium beef (powdered) broth.

[Strawberry]

I think this recipe for beef soup by KevinPA is really good.
Comfort Crockpot Vegetable Beef Soup

[Ginaaaaaa]

These are two of my favorite beef recipes. Both can be made with stew beef., just adjust cooking time.

Beef Machaca


Barbeque Beef Recipe

INGREDIENTS:

1 1/2 pound boneless chuck steak, 1 1/2" thick 4 ounces
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 tablespoon brown sugar (sugar sub)
1 teaspoon paprika
2 tablespoons Worcestershire sauce
1/2 cup catsup (ketchup) (reduced sugar ketchup)
1 teaspoon salt
1 teaspoon dry or prepared mustard
1/4 teaspoon freshly ground black pepper

PREPARATION:
Cut the beef on a diagonal, across the grain into slices 1-inch wide. Place these in the crockpot.

In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on LOW for 3 to 5 hours.

[dreeza]

In case I'm not the only one who can't eat spicy food, here's a recipe I was given many many years ago.

In a skillet with oil saute green peppers, onions, celery and any other veggies you like.( I like lots of onion) Add whatever spices you like. I use garlic
Remove from pan.
Brown 1and 1/2 lbs. beef stew pieces. Remove
Put one can beef consomme and one can tomato paste in pan and mix. Add meat and top with veg. Cover and simmer 1 to 1and1/2 hours. I serve over Dreamfields for me and noodles for others. Yum

[Tilly]

Originally Posted by cindy lolz

I use my favorite pot:



to make spicy beef using stew meat, chuck, whatever. Pork sometimes, too. In fact, I just got done making a batch for dinners for the week.

The recipe I somewhat follow is The Pioneer Woman's spicy stewed beef. I love the small ingredient list and the fact that it cooks on low for 3 hours. You just need to stop by and stir it every now and then.

Spicy MEAT

1 Tablespoon Canola Oil
1 Tablespoon Butter
3 pounds Stew Meat Or Diced Chuck Roast
3 de-seeded and chopped Chipotle Peppers In Adobo Sauce
4 cups Low-sodium Beef Broth, More If Needed
5 cloves Minced Garlic
1 Tablespoon Cumin
2 teaspoons Chili Powder


To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.) Shred the meat into tiny pieces. I just use a knife and chop it until it looks shredded. Store in a container until TACO TIME.

We are addicted to this stew meat recipe. I make it almost every week.



Toppings are minimal and simple:

Cheddar, lettuce, spicy salsa, and crema. All put in a Carb Balance tortilla that was crisped up in some oil. It is the perfect dinner! Well, two of them are the perfect dinner.

Made this about a week ago. Bought a package of stew meat from Costco. Got it home and thought, oh my goodness, this is huge! But made it, divided it up and froze the packages. Just had it last night. Boy, this is good. I am already to go back to Costco and buy some more stew meat, even though I have one more meals worth in the freezer. I did the whole thing in the crock pot. Thanks, Cindy!!!!!!!!!!!!!!

[Kadybay]

2nd the shishkabob idea...we thread ours on rosemary stalks and grill. The flavor is amazing!