Wine Braised Beef

3 lbs. DV Farm sirloin steak
1 clove garlic
2 cans golden mushroom soup
dried thyme to taste
3/4 cup red wine
fresh ground pepper to taste
1 pkg dried onion soup mix

In a bowl, mix together mushroom soup, red wine, package of onion soup mix, chopped clove of garlic, thyme and pepper. Take the steak and cut it into 1/2-inch strips and place in a large casserole dish. Pour the sauce mixture over the top and mix well. Cover and bake in a 275° oven for 2 hours. Serve with rice or egg noodles.

Crockpot Beef Stew

3 carrots, cut up
1 bay leaf
3 potatoes, cut up
1 tsp salt
2 lbs. DV Farm stew meat
1/2 tsp pepper
1 cup water or beef stock
1 tsp paprika
1 tsp Worcestershire sauce
3 onions, quartered
1 garlic clove
1 stalk celery with tops, cut up

Cut the vegetables into bite-size pieces. Add all ingredients to the crock pot. Stir just enough to mix the spices. Cover and set to Low for 10-12 hours or High for 5-6 hours.

Another great recipe from Kay Castner, Kaehler’s Mill Farm.

Baked Ziti with Peppers

1/2 to 1 lb. DV Farm ground beef
3 cups green, red and/or yellow bell pepper strips
1 cup sliced onion
1 jar (26 oz) spaghetti sauce
1/4 cup Parmesan cheese (divided)
1 tsp oregano
2 cups shredded mozzarella cheese
3 cups cooked ziti or mostaccioli

Heat oven to 375°. In large saucepan brown ground beef with peppers and onions until meat is browned and peppers begin to soften; drain. Return pepper mixture to saucepan; stir in pasta sauce, 2 tbsp Parmesan cheese, oregano, 1 cup mozzarella and cooked pasta. Spoon into a 9 x 13" baking dish. Sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.

Can be made ahead and refrigerated. Bake a little longer until heated through.

Beef Cube Marinade

2 tbsp vinegar
1-1/2 tsp ground ginger
1 clove garlic, minced
2 tbsp brown sugar
1/2 cup soy sauce
3/4 cup vegetable oil
2-3 pounds cubed DV Farm sirloin or round steak

In a small bowl, combine vinegar, ginger, garlic, brown sugar, soy sauce and 3/4 cup oil. Blend well. Pour marinade over beef cubes in a large container. Stir to coat beef cubes. Cover and marinate in refrigerator for 3-4 hours or longer. One half hour before preparing, thoroughly drain and dry beef cubes.

We are big fans of fondue, and this has become our New Year’s Eve specialty. This marinade recipe is excellent. I’m sure it could be used to shish kabob instead of fondue also.

Mostaccioli

1/2 lb. DV Farm ground beef
1 tbsp sherry
1/2 lb DVF ground pork sausage OR use all beef
1/2 tsp black pepper
1 onion chopped
1 cup diced mushrooms
1 can (6-oz) tomato paste
3 slices DVF chopped bacon
1 qt tomatoes
1 tsp salt
1 bay leaf
1/2 tsp basil
1 pkg mostaccioli
grated parmesan cheese, if desired

Cook bacon slightly. Add meat, onion and mushrooms; stir until brown. Add tomatoes, bay leaf and basil. Season to taste with salt and pepper; simmer for one hour. If sauce becomes too thick, add water. Add tomato paste and sherry and simmer another 15 minutes. Pour sauce over cooked mostaccioli and top with cheese, if desired.

The sauce is better if made a day ahead of time and reheated. Add extra sherry and water when reheating.

Sirloin Roast/Steak Kabobs

1-1/2 to 2 pounds DV Farm sirloin roast or steak, cut into bite-sized pieces
Metal or wooden skewers (soak wooden skewers in water for at least 30 minutes before use)
3 large bell peppers, cored and cut into bite-sized pieces (we used red, yellow and orange peppers)
1 large red onion, peeled and sliced into bite-sized pieces
salt and freshly-cracked black pepper
toasted sesame seeds

Sauce/marinade ingredients:
1/2 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil (we used olive oil instead)
4 cloves garlic, peeled and minced (or pressed)

Directions:

To make the marinade:
Whisk all ingredients together until combined. Set aside half of the sauce to be used to brush the kabobs.

To make the beef kabobs:
Combine the meat with HALF the marinade in a large Ziploc bag or bowl, and toss until the meat is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.

Once you're ready to cook the skewers, heat grill to medium-low heat.

Thread the skewers alternately with the marinated steak, peppers and onions (we added whole shrooms and cherry tomatoes also). Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 3-4 minutes per side (for medium to medium-rare), turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest under foil for 5 minutes.

Super Sloppy Joes

2 lbs. DV Farm ground beef
1/2 cup chopped onion
2 celery ribs with leaves, chopped
1/4 cup chopped green pepper
1-2/3 cups canned crushed tomatoes
1/4 cup ketchup
2 tbsp brown sugar
1 tbsp vinegar
1 tbsp Worcestershire sauce
1 tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
8-10 hamburger buns

In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered, for 35-40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun.

Honey-Garlic Glazed Meatballs

2 lbs. DV Farm ground beef
2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 t. salt
1 T. butter or margarine
4 garlic cloves, minced
3/4 cup ketchup
1/2 cup honey
3 T. soy sauce

In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-inch balls. Please in two greased 15 x 10 inch baking pans. Bake uncovered at 400 degrees for 10-12 minutes or until meat is no longer pink.

Meanwhile, in a large saucepan, sauté garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Yield: About 5-1/2 dozen.

Absolutely the BEST meatball recipe we've ever tried!

Beef Tenderloin - Sous Vide

2 DV Farm beef tenderloin 8-ounce medallions
Salt and pepper to taste

Prepare your pot with sous vide machine to 130 degrees.

Salt and pepper the steaks. Seal them in a Ziploc, removing air.

Place the bagged steaks in the 130-degree water for 2 hours.

When cooking time is done, sear them on the stovetop, using your

favorite oil, for 30 seconds per side.

Delicious medium-rare steaks. Talk about the easiest and tastiest dinner ever!!!

Oniony Braised Short Ribs

3 lbs. DV Farm beef short ribs
2-1/2 cups water
1 envelope dry onion soup mix
1/4 cup ketchup
2 T. firmly packed brown sugar
2 T. sherry (optional)
1/2 t. ground ginger

In a slow cooker, arrange short ribs. Combine water with onion soup mix, ketchup, brown
sugar, sherry, if desired, and ginger; pour over ribs.

Cook, covered on low for 8 hours.

We love it served with brown rice and the greasy juice poured over. I typically use 5-6
lbs. short ribs at a time with this same amount of sauce mix, so you certainly can
decease the amount of sauce ingredients for just one pack of short ribs.

Burgundy Galloway Swiss Steak

2 lbs. DV Farm Swiss steak
4 carrots, sliced
1 c. celery, chopped
2 medium onions, sliced
3 T. tapioca
1 c. burgundy wine
1 c. mushrooms, whole or cut in half
1/2 T. sugar
1 T. salt
2 c. tomatoes

Unfold the Swiss steak and keep one layer on top of the other, place in bottom of 9x13 baking pan. Add the vegetables (carrots, celery, onions, mushrooms and tomatoes) on top and alongside. Mix together the wine (we used a cabernet instead), sugar, tapioca and salt; pour over the meat and veggies. Mix, cover with foil, and bake at 325 degrees for 3-1/2 hours.

Fajitas

Approx. 1-1/2 to 2 lb. DV Farm sirloin steak
1/4 cup oil
1/4 cup red wine vinegar
1 t. sugar
1 T. chopped fresh or 1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
12 ten-inch tortillas
2 T. oil
2 large onions, sliced
2 medium red or green bell peppers, cut into 1/4-inch strips

Picante sauce or salsa, shredded cheddar or Monterey jack cheese, guacamole and sour cream, if desired.

Prick beef with fork in several places. Mix 1/4 cup oil with the vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper in a baking dish. Place beef in dish, turning once to coat both sides. Cover and refrigerate at least 8 hours, turning beef occasionally.

Heat oven to broil. Remove beef from marinade; reserve marinade. Broil beef with top about 5-6 inches from heat about 4-6 minutes or until light brown; turn. Brush beef with marinade; broil another 4-6 minutes or until medium pink inside. While beef broils, heat 2 tablespoons oil over medium-high heat. Sauté onions and bell peppers in oil 6-8 minutes or until crisp-tender. Remove beef from oven, cover with foil for at least 5 minutes. Cut beef diagonally into thin strips.

Warm tortilla shells in oven wrapped in foil or microwave wrapped in a towel. To assemble each serving, place beef, onion mixture, picante/salsa, cheese, guacamole and sour cream in center of tortilla. Fold 1 end up about 1 inch over beef mixture; fold right and left sides over folded end.

Minestrone Soup

8 cups water
1/4 cup dried split peas
1/2 cup dried kidney beans
4 beef bouillon cubes
1 t. dried basil
1 t. dried oregano
1 t. dried parsley
1-1/2 t. salt
1/2 t. ground pepper

2 ribs celery, chopped
2 carrots, peeled and chopped
1/2 cup chopped onion
One 28-ounce can diced tomatoes
1 pound DV Farm ground beef (can also use pork Italian sausage or brat bulk)
1 cup elbow macaroni

Place the water into a large stockpot. Add the next 8 ingredients; simmer for 1-1/2 hours. In a medium skillet, brown the meat, breaking it into small pieces. Add the vegetables to the skillet and sauté for 3-5 minutes. Add the meat, vegetables and tomatoes to the simmering soup. Bring the soup to a boil, then add the elbow macaroni. Reduce heat and simmer for 30 minutes.

Beef Recipes

Succulent Rolled Rump Roast

DV Farm rolled rump roast

2 T. butter, softened

1 t. ground black pepper

1/2 t. herbes de Provence

kosher or sea salt

Place rump roast on a plate and bring to room temperature, at least 2 hours. Preheat oven to 500 degrees F.

Combine butter, pepper and herbes de Provence in a bowl. Mix until well blended. Spread butter mixture evenly over entire roast. Season generously with salt.

Bake the rolled rump roast in the preheated oven for 15 minutes. Turn the oven off and, leaving the roast in the oven with the door closed--NO PEEKING!--let the roast sit in the oven for 1-1/2 to 1-3/4 hours. Remove from oven, slice and serve with juices spooned over the top.

Farmer Brandon exclaimed this was the best rolled rump roast we have ever made. WOW - it was super simple too! The picture shown was taken before we spooned the juices over the top. It was so tender and flavorful!

Gremolata Rubbed Roast Beef & Roasted Potatoes

For the potatoes—

1-1/2 lbs. russet potatoes, peeled and cut into large chunks

For the gremolata—

3/4 cup chopped fresh parsley

1/4 cup fresh thyme leaves

1 whole head garlic

3 T. olive oil

1 T. kosher salt

For the beef—

2 DV Farm roasts (2-3 lbs. each), seasoned with salt (we've had excellent success with sirloin tip roasts)

Preheat oven to 400 degrees with rack on bottom. Parboil potatoes in salted water for 15-20 minutes. Drain, reserving the water for gravy. Combine all gremolata ingredients in a large resealable plastic bag. With the flat side of a meat mallet (or similar tool), crush the garlic cloves with the herbs. Sear seasoned roasts in oil in a large roasting pan until brown. Remove roasts; top with gremolata. Arrange potatoes on one side of the roasting pan and place the meat on the other side. Roast meat and potatoes for 45 minutes, uncovered. Cook until the meat reaches desired doneness, 130-135 degrees for medium.

Scrape gremolata off of the roasts into the roasting pan. Remove meat and potatoes; allow roasts to rest for 15 minutes before carving.

Prepare gravy as follows:

SAUTÉ:

1 cup yellow onion, diced

1 T. tomato paste

2 bay leaves

DEGLAZE WITH:

1/4 cup dry red wine

SPRINKLE IN:

3 T. all-purpose flour

GRADUALLY WISK IN; SIMMER:

2 cups reserved potato water

14 oz. beef broth

FINISH WITH; STRAIN:

2 T. butter

1 T. balsamic vinegar

Salt and pepper to taste

Meat juices from the roasts

Sauté onion, tomato paste and bay leaves over medium heat with the gremolata from the beef in the roasting pan. Cook until onions soften. Deglaze with wine, scraping the pan. Simmer to evaporate liquid. Sprinkle flour over the onion mixture—it will be pasty. Gradually whisk in reserved potato water and beef broth. Whisk constantly to prevent lumps. Simmer until slightly thick, about 5 minutes. Finish gravy with butter, vinegar, seasonings and any juices that have accumulated as the roasts have rested. Strain, then serve with sliced beef and roasted potatoes.

This is a little bit more work but well worth the effort! It may seem like a lot of gravy, but you'll be thankful you have it when serving the leftover roast beef the next day.

Swiss Steak/Round Steak Dinner

DV Farm Swiss steak or round steak (these are actually the same cuts of meat; the Swiss steak has simply already been tenderized by the butcher).

Pound round steak to very flat. This step is not necessary for the Swiss steak. Cut into individual serving size pieces. Dip each piece in beaten egg and milk mixture. Roll in fine cracker crumbs. Brown very slowly in olive oil. Cover and cook on LOW for 1 hour. Serve.

Super simple, tender and delicious!