Beef Shanks

From Superior Seasons

<p>Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks&#8212;horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe&#8212;served at the Wise Traditions 2005 banquet dinner&#8212;there’s no need to use pre-made beef stock. What’s more, beef shanks are very economical. A sauce with wonderful structure, flavor and sheen, easily rivaling that of a great veal demi-glace, is obtained through this recipe and the formula is quite simple: a slight acidity to the stock and three to four hours of very slow simmering. Be sure you have the right stockpot&#8212;thick-bottomed stainless steel or enamel is best&#8212;and be ready to enjoy one of the most satisfying entries imaginable. Prep time: 2 hours Cook time: 6 hours</p>
Source: Weston A. Price Foundation
Servings: 8 servings
Ingredient keywords: beef, lard, carrot, onion, pepper, bay, water, tomato, vinegar, thyme, garlic, salt
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Beef Short Ribs Vindaloo

From Statesboro Market2Go

<p>A spicy and flavorful rib recipe that&#8217;s made using a pressure cooker! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: www.tasteofhome.com (modified slightly)
Servings: 4
Ingredient keywords: cumin, coriander, butter, onion, garlic, ginger, cloves, cinnamon, cayenne, vinegar, bay, ribs, broth, peas, rice, yogurt, cilantro
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Beef Stew w/Rutabaga

From Heirloom Living Market Lilburn

<p>I needed to use this rutabaga that I bought at the market and didn&#8217;t know what to do with it. What does a rutabaga taste like and how do I prepare it? Of course I checked out the internet and found that it is a cross between a turnip and a cabbage. Most of the recipes are interchangeable w/potatoes. So, I&#8217;m thinking beef stew surrounding a bed of mashed rutabaga. The rutabaga does not mash as smoothly as potatoes and is a bit lumpy and fibrous from the cabbage w/a mild turnipy taste. I&#8217;ve never eaten turnips except for the greens until recently. I&#8217;m still getting used to them, but I will not be put off! So, this is my take on Beef Stew w/Rutabaga. Great recipe for getting to know the rutabaga.</p>
Source: Kathy Barnes
Servings: 4
Ingredient keywords: Stew, Rutabaga
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Beef Stroganoff

From Shoestring Acres

<p>This is a great way to use various in-season mushrooms of any type. This is a family tradition that does well with your personal variations (mine are labeled &#8220;optional&#8221;). Most tender prepared in a crock pot, but can do on the stove with a nice cut of meat. Follow instructions well so veggies don&#8217;t become too soft.</p>
Source: Mrs. Elizabeth Axe
Servings: 4-6
Ingredient keywords: beef, mushrooms, onion, pepper, garlic, broth, ketchup, mustard, sour, salt, pasta, salad, cayenne, flour
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Beef Stroganoff

From Russellville Community Market

<p>This is a variation of my family&#8217;s favorite dinner when we were growing up. I have substituted yogurt for sour cream and fresh mushrooms for canned.</p>
Source: McNeary family
Servings: 4-6
Ingredient keywords: beef, mushrooms
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Beef Stroganoff Soup

From Statesboro Market2Go

<p>Rich &amp; meaty with fresh mushrooms, garlic, and parsley! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thecookierookie.com
Servings: 6
Ingredient keywords: butter, oil, beef, mushroom, onion, garlic, flour, parsley
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Beef Stuffed Zucchini

From Stones River Market

<p>Very large zucchini don&#8217;t look very appetizing, but they can be delicious if stuffed with meat and veggies.</p>
Source: Kathy Ferris
Servings: about 6
Ingredient keywords: beef, onion, pepper, pepper, pepper, zuccini, eggplant, onion, parsley
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Beef Taco Soup

From Miami County Locally Grown

<p>The taste of tacos, that is present in a soup. Great for supper, parties, or an easy crockpot meal.</p>
Source: Stephanie & Josh Buehler
Servings: 6-10 servings
Ingredient keywords: beef, taco, ranch
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Beef Tenderloin

From GreenFamilyFarm

<p>Pan seared and broiled to perfection, with a variety of herbs.</p>
Source: our farm manager
Servings: 3-6 people
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Beef with Chick Peas

From Superior Seasons

<p>My husband (who is not normally a cook) made this for my first meal at home after our first child was born.</p> <p>Beef and Chick Peas<br /> 2 lbs ground beef <br /> 1 chopped onion<br /> 4 cloves garlic, minced<br /> 1 can chick peas, drained<br /> ¼ cup red wine<br /> 1/3 cup tomato paste (1/2 can)<br /> ¼ cup water<br /> ½ tsp ground allspice<br /> 2 tsp dried mint, crushed<br /> S&amp;P<br /> Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. <br /> Serve with rice and some sliced cucumbers or other crispy vegetable.</p> <p>6 Servings</p>
Source: Modifications made to a recipe from New Crockery Cooker (Crock Pot) Cook Book
Servings: 6
Ingredient keywords: Ground, Garbanzos
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