Beef Stew with Cheddar Green Onion Dumplings

Ingredients

For Stew

2 lbs stewing beef

Salt

Pepper

3 tablespoons cooking oil

1 onion, diced

2 stalks celery, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 cup red wine (or an additional cup of broth)

4 cups beef broth

3 large carrots, diced

2 potatoes, cubed

2 tablespoons tomato paste

2 teaspoons Worcestershire sauce

1 bay leaf

2 tablespoons flour

For Dumplings

1 ¾ cups flour

1 tablespoon baking powder

½ teaspoon salt

2 green onions, diced

1 cup shredded cheddar cheese

¾ cup milk

Instructions

1. Season the cubes of stewing beef with salt and pepper. Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Brown the beef in batches until all sides are nicely seared. Remove the browned beef from the pot and set aside for later use.

2. In the same pot, add the remaining oil. Next add onion and celery, and cook for 5 minutes or so, until soft. Add garlic and thyme and cook for 1 additional minute. Finally, add tomato paste and cook for another minute, stirring frequently.

3. Pour red wine into the pot and scrape up any browned bits on the bottom. Return the beef to the pot followed by the beef broth, Worcestershire sauce, bay leaf, carrots, and potatoes.

4. Transfer entire contents of the pot to a slow cooker, and cook on low for 7 – 8 hours or high for 4 – 5 hours.

5. After the slow cooking time has completed, return the stew back to the original pot and place over medium heat. Whisk together the flour with some water until a thickened liquid has formed, then stir that into the contents of the pot.

6. Now, prepare to add the dumplings!

7. To make the dumpling batter, whisk together flour, baking powder, salt, and herbs in a bowl. Stir in milk and melted butter, followed by shredded cheese and diced green onion. Mix until just combined.

8. Drop spoonfuls of dumpling batter over the simmering stew. Cover and cook without lifting the lid for 15-20 minutes, until dumplings are puffed up and cooked through. If you’d like to add more colour, and if your pot is oven-safe, place under the broiler for 2 – 3 minutes.

9. Remove bay leaf and serve the stew in bowls topped with a dumpling.

10. Recipe modified from eatwithtenderness.com by Alex Chesney, RD

Farmer Rob's Favourite Steak Marinade

If you’re ever chatting with Rob about our Black Angus Beef, he’s almost certainly mentioned this marinade. He swears by it, and wants everyone to experience the deliciousness along with him.

Marinades work best with tougher cuts of meat, and for steaks that will be cooked on the grill.

Check it out and let us know what you think!

Steak Frites with Asparagus & Halloumi

Ingredients

2 Thames River Melons Black Angus steaks (rib or striploin)

1 block halloumi, sliced into rectangles

1 bunch Thames River Melons asparagus, washed and trimmed

1 bag frozen fries (or make your own!)

Salt

Pepper

Neutral cooking oil

Neutral cooking oil spray

Seasonings (We used Kinders Buttery Garlic Rub, from Costco)

2 tablespoons butter

Instructions

Cook Steaks

1. Thaw steaks in the fridge overnight.

2. Remove from packaging and thoroughly pat dry using paper towel. Once steaks are dry, let them sit out for 15 minutes, to come to room temperature. Thoroughly salt both sides of the steaks.

3. Heat a large stainless-steel skillet over medium-high heat.

4. When pan is very hot, pour in 1 tablespoon oil and swirl to coat pan.

5. Cook steak 6 - 8 minutes, until a brown crust forms. Flip, and cook for another 6 - 8 minutes.

6. Continue cooking until an instant-read thermometer inserted into thickest part registers 125°F (51°C).

7. Transfer steak to a cutting board.

Prepare Asparagus & Fries

1. Next, prepare the asparagus and fries for the oven.

2. Preheat oven to 400°F

3. For the asparagus, spread out evenly on a baking sheet lined with parchment paper.

4. Drizzle with cooking oil and season with salt and pepper, along with any other seasonings you’d like.

5. Transfer the prepared pan of asparagus to the oven and roast for approximately 15 minutes.

6. Spread the fries out on a baking sheet lined with parchment paper and generously spray with cooking oil.

7. When 10 minutes remains on the asparagus timer, add the pan of fries to the oven as well.

Cook Halloumi

1. While the asparagus and fries bake, cook your halloumi. Add 1 tablespoon of cooking oil to a large pan and place over medium-high heat.

2. Add your slices of halloumi and cook until golden brown. Flip and repeat.

3. By now, your asparagus, fries, and halloumi should all be ready. Turn off the oven and leave the asparagus & fries. Transfer the halloumi to an oven safe plate lined with paper towel and place them in the oven as well, to stay warm.

Cook Steaks – Part 2

1. Add 2 tablespoons of butter to the pan you originally cooked your steak in, and turn the heat to medium-high.

2. Slice your steaks into bite-sized pieces, working against the grain.

3. Once butter is melted, add steak bites to the pan. Season with your preferred selection of herbs and spices (again, we used that garlic-butter mixture from Costco!).

4. Cook until your desired level of doneness is achieved. The temperature listed earlier in the recipe (125°F/51°C) is rare.

Assemble Plates

1. Layer shallow bowls with a scoop of fries and top with halloumi, steak, and asparagus. Serve with a salad of your choice and enjoy!

Pulled Beef

For tacos, nachos, quesadillas, pulled beef sandwiches, and more!

Ingredients

1 (2 ½  – 3 pound) Blade Roast or Blade Steaks

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of red pepper flakes

(Or, instead of the above spices use 2 x 1 ounce taco seasoning packets)

1 cup Thames River Melons salsa

1/2 cup low sodium beef broth

Instructions

1. Trim any large exterior fat, then place the roast in the slow cooker and rub the seasoning mix over all sides of the meat. Top with the salsa and beef stock.

2. Cook on low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.

3. Use tongs to transfer the beef to a cutting board. Discard any remaining bones and most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.

4. Keep in the slow cooker on warm until ready to enjoy.

5. Use to top nachos (that’s what I did!) or in tacos, quesadillas, or sandwiches.

Kale, White Bean, and Beef Stew

Ingredients

1 rib steak, fat trimmed off and cubed

1 tablespoon each cooking oil and butter

½ onion, diced

2 cloves garlic, minced

1 carrot, peeled and diced

1 bell pepper, diced

1 cup mushrooms, washed and sliced

1 teaspoon dried thyme

½ teaspoon red pepper flakes

6 cups beef broth

½ sweet potato, washed, peeled, and diced

1 can white beans, drained and rinsed

½ cup orzo

1 bunch kale, washed and chopped (~2 cups)

Ingredients

1. Add cooking oil and butter to a large pot and place on the stove over medium heat.

2. Add cubed rib steak and thoroughly brown on all sides.

3. Once browned, remove steak from the pot and place in a bowl. Set aside for later use.

4. Transfer onion, garlic, carrot, bell pepper, and mushrooms to the pot and cook until softened and browned.

5. Once vegetables are cooked, add thyme and red pepper flakes and stir until thoroughly coated.

6. Add beef broth, beans, sweet potato, and orzo then bring pot to a boil.

7. Reduce heat and simmer for 20 minutes, until sweet potato and orzo are fully cooked.

8. Add kale and cook until softened and wilted.

9. Serve with crusty bread and slices of your favourite cheese for the perfect cold-weather meal.

Recipe developed and photographed by Alex Chesney, RD