It's almost that time of the year, and with these recipes, you're food will be the hit at the party! For more grass-fed beef information and recipes, visit: www.eathealthybeef.org.

1. 5 Recipes for the Holidays
1 Beef, B2eef, Beef!3
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By: Chisholm Trail Grass-fed Beef

2. Beef Stew
3 tbsp olive oil
1 tbsp butter
2 lbs grass-fed beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle of beer
4 cups beef broth
1 tbsp Worcestershire sauce
2 to 3 Tbsp tomato paste
1 1/2 tsp sugar
1/2 tsp paprika
1/2 tsp kosher salt
Freshly ground pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tbsp all-purpose flour
Fresh parsley, minced
INGREDIENTS
CHISHOLM TRAIL GRASS-FED BEEF
CHISHOLM TRAIL GRASS-FED BEEF

3. Beef Stew
Directions
1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan,
throw in the garlic and onions and cook until softened, about 3 minutes.
2. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt
and some pepper.
3. Then return the beef to the pan, cover and simmer on a low heat until the meat is
very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as
needed.
CHISHOLM TRAIL GRASS-FED BEEF

4. Beef Stew
Directions
4. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are
tender and the liquid is reduced, about 30 minutes.
5. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in
the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until
the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
6. To finish, add the parsley and stir through the stew.
CHISHOLM TRAIL GRASS-FED BEEF

5. Beef Wellington
2 1/2 lbs grass-fed beef tenderloin
4 tbsp butter, softened
2 tbsp butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
Salt and pepper to taste
1 ( 17.5 ounce) package
frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tbsp red wine
INGREDIENTS
CHISHOLM TRAIL GRASS-FED BEEF

6. Beef Wellington
DIRECTIONS
1. Preheat oven to 425°F. Place beef in a small baking
dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes,
or until browned. Remove from pan, and allow to cool completely. Reserve pan
juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and
mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and season with salt and
pepper. Spread pate over beef. Top with onion and mushroom mixture.
CHISHOLM TRAIL GRASS-FED BEEF

7. Beef Wellington
DIRECTIONS
4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all
the edges, making sure the seams are not too thick. Place beef in a 9x13 inch
baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 450°F for 10 minutes, then reduce heat to 425°F for 10 to 15 more
minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock
and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and
serve with beef.
CHISHOLM TRAIL GRASS-FED BEEF

8. Longhorn Chili
1 tbsp cumin seeds
4 bacon slices. chopped
4 lb boneless grass-fed chuck
roast, trimmed and cut into 1/2
inch cubes
1 large onion, chopped
3 1/2 cups beef broth
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder
blend
1 tbsp mole paste
2 tsp salt
2 tsp apple cider vinegar
1 1/2 dried oregano, crumbled
1 to 2 tbsp masa (corn tortilla
mix)
1/4 tsp cayenne pepper
INGREDIENTS
CHISHOLM TRAIL GRASS-FED BEEF

9. Longhorn Chili
DIRECTIONS
1. Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring
often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
2. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted
spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4
batches, sauté beef in drippings in pot until browned, about 5 minutes per batch.
3. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot.
Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to
boil, scraping up browned bits.
CHISHOLM TRAIL GRASS-FED BEEF

10. Longhorn Chili
DIRECTIONS
4. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder,
Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin
seeds.
5. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered
until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if
chili is dry, about 2 1/2 hours.
6. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin.
Season chili with salt, pepper, and cayenne, if desired.
CHISHOLM TRAIL GRASS-FED BEEF

11. Beef Bourguignon
1 tbsp olive oil
8 ounces applewood smoked
bacon, diced
2 1/2 lbs chuck grass-fed beef, cut
into 1-inch cubes
Kosher salt
Freshly grounds black pepper
1 lb carrots, sliced diagonally into
1-inch chunks
2 yellow onions, sliced
2 tsp garlic, chopped
1/2 cup cognac
1 can (2 cups) beef broth
1 tbsp tomato paste
1 tsp fresh thyme leaves (1/2
tsp dried)
4 tbsp unsalted butter
3 tbsp all-purpose flour
1 lb frozen whole onions
1 lb fresh mushrooms, caps
thickly sliced
Country bread or Sour Dough,
toasted or grilled and rubbed
with garlic clove
1/2 cup fresh parsley, chopped
INGREDIENTS
CHISHOLM TRAIL GRASS-FED BEEF

12. Beef Bourguignon
DIRECTIONS
1. Preheat the oven to 250°F.
2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10
minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a
slotted spoon to a large plate.
3. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In
batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on
all sides. Remove the seared cubes to the plate with the bacon and continue searing until
all the beef is browned. Set aside.
4. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in
the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly
browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and
ignite with a match to burn off the alcohol.
CHISHOLM TRAIL GRASS-FED BEEF

13. Beef Bourguignon
DIRECTIONS
5. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus
enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a
simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or
until the meat and vegetables are very tender when pierced with a fork.
6. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the
frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly
browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower
the heat and simmer for 15 minutes. Season to taste.
7. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of
garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
CHISHOLM TRAIL GRASS-FED BEEF

14. Beef Stroganoff
INGREDIENTS
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 lbs chuck grass-feed beef,
cut into 2-inch cubes
Kosher salt and freshly ground
black pepper
6 tbsp extra-virgin olive oil
1 medium onion, chopped
2 tbsp cognac
5 tbsp unsalted butter
1 lb mushrooms, sliced
3 cloves garlic, chopped
2 tbsp sour cream
1 tbsp Dijon mustard
2 tbsp fresh parsley leaves, chopped
1 package wide egg noodles
CHISHOLM TRAIL GRASS-FED BEEF

15. Beef Stroganoff
DIRECTIONS
1. Heat the beef stock with the carrot, three thyme sprigs and bay leaf. Pat the beef dry
and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed
skillet over high heat. Fry the meat in batches, so that it is browned on all sides.
2. Lower the heat to medium and return all the meat to the pot. Add the onions and cook
until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has
burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs,
and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
3. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3
tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and
cook until the mushrooms are browned and cooked through. Remove from heat and set
aside.
CHISHOLM TRAIL GRASS-FED BEEF

16. Beef Stroganoff
DIRECTIONS
4. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream,
mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
5. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the
noodles well, toss with the remaining 2 tablespoons butter, and season with salt and
pepper. Serve the stroganoff over the noodles; garnish with more sour cream and
chopped parsley.
CHISHOLM TRAIL GRASS-FED BEEF

17. Chisholm Trail Grass-fed Beef
FOR MORE GREAT RECIPES, VISIT:
WWW.EATHEALTHYBEEF.ORG.
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