Here are some fantastic recipes you and your family will enjoy
Texas Straw Hats
1 cup chopped onions
1/2 green pepper, chopped
1/2 cup celery, chopped in olive oil
1 lb. grassfed ground beef, breaking up until it loses red color, cooked through
1 eight ounce can tomato paste
1/4 cup ketchup
1 cup water
1 tbsp. chili powder
1/4 tsp. thyme
salt, pepper, dash of Tabasco and Worchestershire sauce to taste. Simmer for one hour.
Arrange a small pile of corn chips on each plate and place beef mixture on top. Serve with a fresh green salad and sourdough bread.
2 pounds of grassfed top round, trimmed of all fat and connective tissue
salt and pepper to taste
2 large, yellow onions, sliced
6 garlic cloves, sliced
3 carrots, scraped and cut into 1 inch lengths
3 celery ribs, cut into 1 inch lengths
1 cup of thickly sliced mushrooms
2 cups of shelled fresh or frozen peas
about 5 cups of plain or spicy tomato juice
Preheat oven to 350 degrees F. Quickly rinse beef under running, cold water and pat dry with a paper towel. Cut into 1 inch cubes and season to taste with salt and pepper. Transfer to a Dutch oven or other heavy, ovenproof casserole. (Crockpots also work fine).
Add the onions, garlic, potatoes, carrots, celery, mushrooms and peas. Shake tomato juice well and then pour enough to cover the ingredients by about 1/2 inch. Cover tightly and place in oven above baking sheet or large piece of aluminum foil set on lower rack to catch any juice overflow. (If using a Crockpot, set on low). Cook until meat is tender, about 4-6 hours. Serves 8.