Beef & Green Olive Stew
Layers of delicious flavor from our home grown beef, onions, tomatoes and olives make this a savory stew, one you will enjoy !
Items that work well with this recipe
-
$22.00 — available on subscriptionChuck blade steak is a cut of beef that comes from the shoulder area of the cow, known for its rich flavor and tenderness when cooked properly. It is often used for grilling or slow cooking and is considered an economical choice compared to more expensive cuts.
-
$22.00 — available on subscriptionBottom Round Rump Roast is a lean cut of beef from the rear end of the cow, specifically from the round primal section. It is best suited for slow cooking methods like roasting or braising to enhance its tenderness and flavor.
-
$22.00 — available on subscriptionBeef bottom round steak is a lean and tough cut from the rear of the cow, making it best suited for marinating and cooking methods that tenderize the meat, such as grilling or slow cooking. It is often sliced thinly against the grain for serving, and is commonly used in dishes like tacos and stir-fry.
-
$22.00 — available on subscriptionChuck Eye Roast is a flavorful cut of beef from the shoulder area of the cow, known for its tenderness and rich taste. It is often used for slow cooking methods like braising or roasting to enhance its natural flavors and achieve a tender texture.
-
$22.00 — available on subscriptionChuck tender steak is a lean cut from the shoulder of the cow, known for its rich beefy flavor but is one of the tougher cuts. It is best cooked using slow methods like braising or marinating to tenderize it before grilling or pan-searing.
-
$20.00 — available on subscriptionCube steak, also known as cubed steak or minute steak, is a cut of beef typically from the top round or top sirloin that has been tenderized by pounding. It has a distinctive textured surface with small indentations, making it ideal for quick cooking methods like pan-frying or sautéing, and is often used in dishes like chicken-fried steak.
-
$22.00 — available on subscriptionExtremely tender with a good amount of marbling and beef flavor. Season generously and roast for best results.
-
$20.00 — available on subscriptionBeef shank cross cut is a thick, round slice of meat taken from the leg of the cow, featuring a bone in the center. This cut is ideal for slow cooking methods like braising or stewing, as it becomes tender and flavorful when cooked for an extended period, allowing the collagen to break down and enrich the dish.
-
$32.00 — available on subscriptionBeef shoulder clod heart, also known as clod heart, is a lean cut from the shoulder area that is flavorful and best suited for slow cooking methods like braising or smoking. It can be cooked whole or cut into steaks, and removing connective tissue can enhance its tenderness.
-
$22.00 — available on subscriptionBeef shoulder roast, also known as shoulder clod, is a flavorful and economical cut of meat that comes from the upper foreleg of the cow. It is best suited for slow-cooking methods like braising or pot roasting, which help break down its connective tissues, resulting in tender and juicy meat.
-
$22.00 — available on subscriptionShoulder steak, also known as chuck steak, comes from the front shoulder of the cow and is known for its rich, beefy flavor. It is a budget-friendly cut that can be tough if not cooked properly, often benefiting from marinating or slow cooking methods to enhance tenderness.