If you go through the archives of GreenLiteBites I have about 5 total beef recipes. Five. Compare that to the 80+ I have tagged with chicken/turkey there’s a clear winner in the meat department on my blog and in my home.
I don’t have a beef with beef (omg The Husband is wearing off on me in the pun department) it’s just that I always considered poultry the healthier choice in the meat department.
I can only assume that’s one of the reasons the National Cattlemen’s Beef Association reached out to me. They asked if I’d give beef a chance and sent me a cook book and some great beef resources.
Did you know there are 29 cuts of lean beef that fall between chicken breast and chicken thigh in the “fat department.” Here’s how the top 8 stack up.
Honestly, that surprised me. I always thought of beef being the higher fat and higher calorie choice but I guess I never really looked at how much higher. For some cuts we are talking a whopping 1g difference than white meat chicken. I guess I never took the different cuts into consideration. Namely because I don’t know my round from my shank.
Get it? Round? Shank?
Yea.. I wouldn’t have either if I didn’t have this handy dandy chart they sent me.
In addition to assuming all beef was fatty I also avoided beef out of pure ignorance. Yes, even after watching Alton Browns beef episode.
Sure my grocery store has a butcher but he’s not all fun and friendly like on the show. Nope. I’m all alone in the meat department with no one to ask which cuts are right for which dishes. So I simply avoided them all together.
One beef dish I have always made is stew. Honestly becuase my grocery store carries beef specifically labeled as “stew meat” just like they label certain cuts as “London Broil.” Besides ground those are pretty much the only packages I ever buy.
So I decided to share my beef stew recipe in honor of National Cattlemen’s Beef Association. This is my go to slow cooker idea when I just don’t feel like worrying about what to make for dinner, like yesterday. :)
Here’s what I did.
- 1 lb Bottom Round Roast cut into 1 inch squares
- 2 Russet Potatoes cut into chunks
- 1 large sweet potato cut into larger chunks (it cooks faster so make sure they are bigger or their just fall apart.)
- 5-6 carrots cut into chunks
- 1 onion quartered
- 3 cloves of garlic minced.
- 1 12oz can of light beer
- 2 tbsp of Worcestershire Sauce
- 1 tbsp soy sauce
- 1 tsp Thyme
- 1 tsp Rosemary
- 4 tbsp whole wheat flour
Put the beef, potatoes, carrots, and onion in the crockpot.
In a smaller bowl mix together the garlic, beer, Worcestershire Sauce, soy sauce,
Thyme, Rosemary, and flour.
Pour the beer mixture over the meat and potatoes in the crackpot.
Turn it on low, cover and “forgetaboutit”.
Seriously, forget about it. I took the kids to the park. :)
After 7 hours… viola!
It was a hit. Everyone ate it.
The only complaint I got was from the little guy who told me the sweet potatoes were too soft. I tend to like them that way. They get all mushed in the gravy and compliment the beef perfectly in my opnion. :)
As for nutritional information this feeds us (a family of 3.5) with one plate leftover but I’m going to count it as 4 large servings. That makes 4 plates with 4oz of meat plus the potatoes and carrots. It’s a filling, satisfying and well balanced meal.
So I’m curious… How often do you eat beef? Did you know how lean it could be?
|Servings||Amt per Serving|
|4||1/4 of the recipe|
|450||7g||7g||old: 9||new: 11|
The National Cattlemen’s Beef Association sent me recipe books, materials and a gift card to purchase beef for this post. All opinion expressed with in this post are my own.