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Stew Beef Recipes


  • 1 lb stew beef (dry well)

  • 2 Tbsp melted Ghee

  • Redmonds mineral salt

  • Organic Italian seasoning

  • White pepper (can use black pepper)


Place all in bowl and mix well until distributed. Get your cast iron pan super hot. Add 2 Tbsp Kerry Gold butter (or raw butter from Cypress Farms). Toss the meat in the pan and sear for about 30-45 seconds each side. Then turn down the heat to medium. Don’t overcook! If it is too red on the inside, cook another 30-45 seconds or to your desired doneness. Medium rare is about 125-130° F.

Steak Bites

By: Kim Sadler


Ansley measures with her heart

  • 1 lb stew beef

  • Worcestershire sauce

  • Salt and pepper


Season meat. Then cover with Worcestershire. Let sit for a few minutes. Take out and place in a 400° air fryer for 8-10 minutes being sure to turn meat every 2 or 3 minutes or to your desired doneness. Mix melted butter and minced garlic for dipping or pour over chunks. Also Yum Yum sauce is great for dipping. These go good on a salad.

Air Fryer Stew Beef Chunks

By: Ansley Holden


  • 1 lb stew beef

  • Salt and pepper and your choice of seasonings

  • Olive oil


Season meat and toss with a little olive oil. Put in air fryer and cook. I like medium rare. Eat immediately. 

Variation - Air Fryer Stew Beef Chunks

By: Bobby Holden


  • 1 lb stew beef

  • 2 cups beef broth

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 1 bay leaf 

  • 3 medium potatoes, peeled and cut into 1 inch chunks

  • 2 medium onions, cut into wedges

  • 1 1/2 cups sliced carrots

  • 1/2 tsp dried thyme, crushed

  • 1/2 tsp dried basil, crushed 

  • 1/2 cup beer or water, plus 2 tsp all-purpose flour

  • 1/3 cup sour cream 

  • 2 tsp snipped fresh mint


In a large saucepan or Dutch oven, brown stew beef in small batches in 1 tablespoon of oil. Once all are browned, add broth, salt, pepper, and bay leaf. Bring to a boil; then reduce heat. Cover and simmer for 1 hour or more or until stew is tender and breaks apart. Skim off extra fat. Add potatoes, onions, carrots, thyme and basil. Cover pan and simmer for 30 minutes or until vegetables are tender. Discard bay leaf.

In a small bowl, stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with the cream mixture. Makes 4 servings.

Hearty Stew with Mint Sour Cream

By: Lisa Foust Prater, Successful Farming Magazine

Adapted by: Grady Ranch 

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  • 2 pounds stew beef (cut into bite size pieces)

  • 1 (1 oz) envelope dry onion soup mix

  • 1 (10 ¾ oz) can of cream of mushroom soup

  • 1 ½ soup cans of water

  • ¼ tsp of apple cider vinegar

  • ½ tsp pepper


Brown stew in medium high skillet. Set aside. In same skillet with temperature on low, mix remaining ingredients and heat until warm. 


Slice 1 medium onion and put in the bottom of the crock pot. Put stew meat on top of onions. Pour soup mixture over meat. Turn crock pot on high, cook 1 hour. Then turn pot on low and cook 6 hours or until meat is tender. Serve over noodles or rice. Additional salt may be needed (I suggest waiting and tasting to see after beef is done; mushroom soup and dry soup have adequate salt).

Easy Crock Pot Beef Stew

Sample made by Renee


  • ¼ cup all-purpose flour

  • ¼ tsp freshly ground pepper

  • 2 lbs beef stew (Grady Ranch)

  • 5 tsp vegetable oil

  • 2 Tbsp white wine vinegar

  • ½ cup red wine

  • 3 ½ cups beef broth (made from Grady Ranch neck bones simmered 14 hours) or low sodium canned beef broth

  • 2 bay leaves

  • 1 medium onion chopped

  • 1 ½ lbs carrots, peeled and cut into ¼ inch rounds

  • 1 ½ lbs potatoes (small red, purple, white) cut into ¾ inch rounds

  • 2 teaspoons salt


Combine the flour and pepper in a bowl, add beef and toss to coat well. Heat 3 teaspoons of oil in large pot. Add a few pieces of beef at a time; don’t overcrowd. Cook turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil if needed between batches.

Remove the beef from the pot and add vinegar and wine. Cook over medium-high heat, scraping the pan with wooden spoon to loosen any browned bits. Add beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time until beef is tender, about 1 ½ hours. Add the onions and carrots, simmer covered, about 10 minutes. Add potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if stew becomes dry. Season with salt and pepper to taste. Serve.


Original recipe by Molly O’Neill and adapted by Liza Sullivan, Grady Ranch customer

Old-Fashioned Beef Stew

By: Liza Sullivan, customer


  • 1 lb Stew Beef

  • 1 lb Neck/Soup Bone

  • 1 (16 oz) package frozen mixed vegetables

  • 1 small can tomato juice

  • 1 large onion, chopped

  • 1 tsp salt

  • 1 tsp garlic

  • 1 tsp Worcestershire sauce

  • 6 cups beef broth

  • pepper to taste

  • 1/8 tsp red pepper flakes

  • 1 (14.5 oz) can tomatoes

  • 4 cups water


In a large Dutch oven boiler, add broth, water, onion, stew, neck bone, salt, garlic, and pepper and cook for 2 hours. Add tomatoes, tomato juice, Worcestershire, and pepper flakes. Cook 30 minutes. Add mixed vegetables and cook an additional 30 minutes or until vegetables are done. We cook on medium to low heat on the stovetop. Adjust the seasonings to your taste, as well as add more water or broth to make it more or less soupy. If the meat is not tender enough, continue to cook to the desired tenderness. We cut the meat into smaller bits. 

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Easy Vegetable Stew Beef Soup

Stew Beef


  • 2-3 lbs stew beef

  • 2 (14.5 oz) cans diced tomatoes

  • 3 potatoes, quartered

  • 3 tsp soy sauce

  • 4 stalks of celery, chopped

  • 4 tsp cornstarch

  • 3 small onions, quartered

  • 1 can water

  • ½ - 1 lb carrots

  • salt and pepper to taste


Place uncooked meat, potatoes, celery, onions, and carrots in a Dutch oven. Mix tomatoes and all other ingredients. Pour this over meat and vegetables. Cover and cook in a 350° F degree oven 2 ½ hours. May stir once during cooking.

No Peek Stew Beef Casserole


  • 2 lbs stew beef

  • 1 (1 oz) envelope dry onion soup mix

  • 1 can sliced mushrooms, drained

  • 1 (10 ¾ oz) can of cream of mushroom soup, undiluted


Mix all ingredients in a 2 quart baking dish and cover tightly. Bake in a 300° F degree oven 3 hours or to your desired tenderness. DO NOT PEEK!! Serve over noodles or rice. 

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