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Grass Fed Blog from Indian Creek Angus

Grass-fed beef recipes

beef stew

Here are a few grass-fed beef recipes that we have tested in our kitchen at Indian Creek Angus. Add any of your favorites to the blog.


Indian Creek Angus Grass-fed Beef Stew

2 pounds grass-fed boneless stew beef

2 TBSP olive oil

1 onion chopped

1 green pepper chopped

1 clove garlic chopped

2 cups water or broth

½ tsp allspice

1 tsp salt

½ tsp black pepper

1 tsp paprika

2 TBSP blackberry moonshine or equivalent such as sherry

2 TBSP Worcestershire Sauce

3 TBSP ketchup

Hot sauce to taste

2 tsp brown sugar

½ cup green beans or peas

3-4 potatoes diced in one inch squares

2-3 carrots chopped thinly

1 TBSP cornstarch

Thaw the stew beef in the refrigerator overnight and then let it sit at room temperature until ready to cook.

Place 2 tablespoons olive oil in a cast iron cooking pot and heat to medium high temperature. Add onion, pepper, and garlic and stir. Cook until onion is translucent. Add stew beef and brown on medium high heat. Add 2 cups of water, allspice, salt, pepper, paprika, moonshine, Worcestershire sauce, ketchup, hot sauce, and brown sugar and stir well. Bring to boil. Reduce heat to a simmer and let cook for 3-4 hours.  Check meat for tenderness. Add beans or peas, potatoes, and carrots and cook just at the boil for 1-1/2 more hours. Be careful not to burn the bottom. When meat and vegetables are completely cooked, add several tablespoons of the broth to the cornstarch and make a paste. Thin the paste with broth until it can be poured and mixed into the stew. Bring the stew to boil again to thicken.

Serve with crusty French bread and a green salad.

 This recipe makes use of the “high-low” method of cooking grass-fed beef discussed in Stanley A. Fishman’s Tender Grassfed Meat. Because grass-fed beef has less fat than grain-finished beef, it is best to brown the meat on a medium high heat rather than high heat. Then lower the temperature for the remainder of the cooking. And for really tender beef stew or roast beef, we cook it at 200 degrees in the oven overnight.


Indian Creek Angus Overnight Grass-fed Pot Roast

 2-3 lb chuck roast (bone in)

2 TBSP olive oil



2 TBSP Worcestershire sauce

1 TBSP soy sauce

1 TBSP brown sugar

1 onion, chopped

2 cups of water

 Allow chuck roast to thaw in the refrigerator overnight. Then 2 hours before cooking, take out of refrigerator and allow roast to reach room temperature.

Preheat oven to 200 degrees. Put olive oil in a cast iron pot, and heat on medium heat on the stove. Salt and pepper the roast, and coat both sides with Worcestershire sauce. Brown each side of the roast for about 5 minutes. Add the soy sauce, brown sugar chopped onion and 2 cups of water.  Place in oven for 8-9 hours (we do it overnight).  Meat should fall off the bone. Serve with vegetables and potatoes or pasta. Reserve any leftover broth for cooking vegetables or stews.

Indian Creek Angus Grass-fed Meatloaf

(With thanks to Linda Corbin)

 2 bell peppers—preferably red and green (chopped)

1 onion (chopped)

2 clove garlic (minced

2 carrots (sliced thinly with potato peeler or shredded with cheese grater)

2 TBSP butter

3 lbs of ground beef (at room temperature)

3 eggs

1 package Knorr vegetable soup mix

2 TBSP parsley

¼ cup Worcestershire sauce

1 cup ketchup

1 cup Panko bread crumbs

1 tsp salt

½ tsp black pepper

 Saute the peppers, onion, garlic, and carrots in butter until onions are translucent. Let cool slightly.

Place all remaining ingredients in a large bowl and add the vegetables.  Mix well with your hands. Divide the mixture in half and fill two loaf pans with it.

Bake at 375 degrees for one hour. Then add topping and bake for fifteen minutes. (Total cook time 1 and a quarter hours).


1-½ cups ketchup

½ cup brown sugar

¼ cup Worcestershire sauce

Place the three topping ingredients in a pan on the stove at medium heat and stir well. Cook until slightly thickened. Spread across the meatloaves and bake for the last 15 minutes.

Serve with mashed potatoes and peas. Freezes well.

Indian Creek Angus Grass-fed Ropa Vieja (Old Rags)

(Cuban-style pulled beef)

 1-2 lbs boneless stew beef

1 TBPS olive oil

1 clove garlic

1 onion

1 bell pepper

1 cup water

1 cup Mojo Sauce (available in Cuban or Hispanic grocery stores)



Thaw stew beef in refrigerator until 2 hours before cooking; then let beef reach room temperature. Brown the beef in the olive oil in a cast iron pot. Add one clove garlic cut in half, one onion cut in half, and one bell pepper in slices. Add water, Mojo sauce, salt and pepper. Cook for 2-3 hours until beef is tender and will shred with your fingers. Allow to cool, then shred the beef, and set aside the broth.


2 TBSP olive oil

2 clove garlic, chopped

1 onion, chopped

1 bell pepper, chopped

1 cup tomato sauce

½ cup orange juice

1 TBSP vinegar

½-1 cup reserved broth

½ cup Mojo sauce



 Heat oil and sauté the garlic, onion, and bell pepper.  Add all remaining ingredients and simmer for 15 minutes. Season to taste (you may want to add soul seasoning or Cajun spices for more zest). Add shredded meat and stir well. Add additional broth if necessary. Serve over white rice with a side of black beans.

This beef is especially good the second day.

1 Comment
  • Beefeater333

    Yummy! Grass fed beef is the way to go with so many health benefits! Omega -6 EFA and doesn’t have harmful steroids. Beef is so rich in iron. I have founds some delicious and healthy beef… Even though I work with them I have to say if you are looking for healthy grass fed beef – Look no further =CONCATENATE(““,E55,”“) You will be happy you did!