Three Quarters Available: Roasts, Stew Meat, and Burger for Winter Meals

Fall is officially here bringing with it the crunch of leaves, the harvest of Fall vegetables and the cravings for hot soups, hearty pastas, and other stout dinners.  It is the time of year when you want stick-to-your-bones and warm-to-the-toes kind of food.  Don’t get me wrong, I love our steaks.  But when the leaves start to turn,  you can’t beat the dinners you can make with roasts, soup bones, and hearty stew meat.

November is coming quickly and we only have three remaining quarters available for purchase.  In our quarters, you receive steaks, roasts, hamburger, soup bones, chipped steak and more for only $4.45 per lb (hanging weight).  Get ready for your Fall and Winter meals by stocking up on our delicious, flavorful grass fed beef.  If you are interested, I will need your order form by mid-October.  Contact me, Deanne Boyer, at 484-225-9151 or willowrunfarm@gmail.com.  I look forward to hearing from you.

Here is a recipe for a beef barley stew that I made in the crock pot the other day.  It was oh so satisfying.

Beef Barley Soup

Yield: Serves 8

Ingredients

  • 2 pounds stew meat
  • salt and pepper
  • 2 tablespoons oil
  • 1 cup water
  • 8 cups beef broth
  • 3 stalks celery (about 2 cups), chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 cup sweet corn
  • 1 large potato, shredded, about 2 cups
  • 3-4 large carrots, peeled and shredded, about 2 cups
  • 1 cup barley, rinsed

Instructions

    1. Chop the onion, celery, carrots and garlic and put them in the slow cooker with some olive oil to start cooking.  Let them sizzle while you prepare the meat.
    2. Generously salt and pepper the beef. In a skillet on the stove, heat the oil over medium-high heat.
    3. When it is very hot, add the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
    4. When all the meat is browned, use a cup of water to clean the browned bits from the pan and add the meat and water to the crock pot.
    5. Add the shredded potato, corn and broth to the crock pot.  I left my crock pot lid off, so that the liquid would cook down and make a thicker heartier soup.  If you like more broth, you may want to add liquid to your taste.
    6. Set the crock pot to cook for 6 hours on low.
    7. Add 1 cup of barley an hour before serving or until barley is tender.

Enjoy a hearty meal with some homemade bread and fall greens as a side!

 

 

 

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