I participated in a campaign on behalf of Mom Central Consulting for the Certified Angus Beef® brand. I received product samples to facilitate my review and a promotional item as a thank you for participating.
With the cold weather that’s been hitting the country this winter, I think we’ve ALL been feeling the need for comfort foods. Although here in Arizona we haven’t been hitting below zero temps like most of the country (in fact, for much of the winter we’ve actually had above normal temps), we have had a few cold spells with below normal temps, making this AZ native a big wuss. That’s when I run for my comforting soup and stew recipes (like my Tomato Basil Soup) and we enjoy it while we can; after all, we’ll be at 100+ degrees in no time!
When I was presented with the opportunity to try beef stew using Certified Angus Beef, I was in without a second thought; I had yet to find a beef stew recipe that I really liked. When I heard that it would be featuring two different recipes from the healthy chefs of Recipe Rehab I was even more excited; we’ve been trying to be healthier overall, which includes eating healthier as well. I’ve seen Recipe Rehab-aired Saturdays on CBS- many times and have always loved the show. If you’re unfamiliar with the cooking show Recipe Rehab, here’s the gist of it: Celebrity chefs face off to “rehab” a family’s favorite high-calorie dish, resulting in healthier but still flavorful versions of classic recipes. The family then makes each rehabbed recipe and chooses their favorite. It’s fun not only to see the fantastic healthier spins the chefs come up with, but also to watch the families work together to create the tasty recipes.
When our Recipe Rehab kits arrived I was anxious to get started.
After looking over the recipes I knew the stews would be good, especially since they called for delicious Certified Angus Beef! When you see the Certified Angus Beef brand logo, beef has met 10 standards for premium quality, including abundant marbling that makes the meat juicy and full of flavor! The brand is a cut above USDA Prime, Choice and Select grades. The brand supports local farmers and ranchers across the country, with a tradition of excellence spanning more than 35 years.
Since the recipes said they fed 6-8 people and I knew we needed to taste them both at the same time to be able to accurately choose our favorite, I opted to make the two recipes-Beef Stew with Barley and Hearty Beef Stew– for company; We invited my mom and three of our church friends over to help us decide which was best!
My husband and I tag-teamed the cooking, though the kids pitched in here and there in between playing. Everything smelled so good as it cooked, so you can imagine how anxious we were to get to eating it.
After careful consideration, the decision was unanimous: while we all really, really liked both recipes, our favorite was the Hearty Beef Stew. The Certified Angus Beef in both was absolutely fabulous; it was so tender and melted in our mouths. We loved the addition of barley in the Beef Stew with Barley.
However, the chunky texture of vegetables in the Hearty Beef Stew (including the bed of cauliflower it was served over), and the added flavor of the sour cream and sea salt on top made our decision easy. The Hearty Beef Stew was our family favorite!
- 2 1/2 pounds Certified Angus Beef ® sirloin tip, trimmed of excess fat, cut in 3/4 – 1-in. cubes, and patted dry on paper towels
- 1/3 cup all purpose flour
- 5 cups no-salt-added beef broth
- Canola oil spray
- 1 pound yellow onions, diced in 3/4-in. pieces
- 1 pound baby carrots
- 6 ounces fresh shiitake mushrooms, stems removed and quartered
- 1 cup dry white wine (sauvignon blanc or pinot grigio)
- 6 celery stalks, cut into 3/4-in. pieces
- 6 cloves garlic, minced
- 3 ounces tomato paste
- 2 teaspoons fresh thyme leaves, minced (or 1 tsp. dried)
- 2 bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon fresh lemon juice
- 1 pound cauliflower, cut into florets
- 8 ounces fat free sour cream
- 8 pinchs fleur de sel (sea salt)
- In 2-quart mixing bowl, whisk flour and beef broth together until any lumps are gone.
- Spray pot or Dutch oven (6-quart) with oil and place on medium-high heat. When pot is heated, brown beef in three batches, adding more spray for each batch. Do not overcrowd pot; its bottom should be visible.
- Spray nonstick sauté pan with oil and heat on medium high. Add onions and cook, stirring occasionally, until brown and soft. Remove from pan and reserve; repeat with carrots, cooking until browned.
- Once beef is browned, add mushrooms to Dutch oven and cook for 1 minute. Add wine; cook until reduced by half, about 3 minutes.
- Return browned beef to Dutch oven; add caramelized onions and carrots, as well as celery, garlic, tomato paste, thyme leaves, bay leaves and ground pepper. Stir in flour and beef stock mixture.
- Bring pot to a simmer, then reduce to low heat and cook for 45 minutes, or up to 2 hours if time permits. (The longer the stew simmers, the more tender the beef will become.) While stew is simmering, occasionally check it and skim any excess fat from the top.
- Bring 4 quarts water to a simmer in large pot. Place cauliflower florets in simmering water and cook 8 minutes or until tender. Drain and keep cauliflower warm.
- Remove stew from heat and stir in lemon juice. Divide cauliflower equally among 8 bowls, then ladle stew over cauliflower. Garnish each bowl with a dollop of sour cream and sprinkle with small pinch of fleur de sel.
Curious to see which recipe the Recipe Rehab family chose? I know I am! Be sure watch award-winning Recipe Rehab on CBS Saturday morning, February 15, for the official winner! Check your local listings for air-time.