Careme Recipes

Ingredients

• Beef Chuck Stew 1 lb $11.99
• Organic Loose Carrots 3 medium, sliced $1.49
• Celery Bunch 3 stalks, sliced $2.79
• Yellow Onion 1 medium, diced $1.49
• Baby Bella Mushrooms 8 oz, halved or sliced $2.69
• Yellow Potato 3 medium, cut in chunks $1.49
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Thyme, 0.75 OZ 1 tsp leaves $2.99
• Olive oil 1 tbsp pantry
• Tomato paste 1 tbsp pantry
• Beef broth or water 3 cups pantry
• Flour 1 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Pat 1 lb beef chuck stew dry and season with salt and pepper. Toss lightly with 1 tbsp flour.
2. Heat 1 tbsp olive oil in a heavy pot over medium-high. Brown the beef in two batches, 2 to 3 minutes per side; remove to a plate.
3. Add diced onion, sliced carrots, and sliced celery to the pot. Cook 4 minutes until beginning to soften. Stir in minced garlic and 1 tbsp tomato paste; cook 30 seconds.
4. Return beef to the pot. Add 3 cups beef broth or water and 1 tsp thyme. Bring to a boil, then reduce to a steady simmer. Cover and cook 25 minutes.
5. Add the potato chunks and mushrooms. Continue simmering uncovered 15 to 20 minutes, until potatoes are tender and beef is soft enough to cut with a spoon.
6. Taste and adjust salt and pepper. If needed, simmer a few extra minutes to thicken. Serve hot.

Ingredients

• Beef Round Stew 1 lb $9.99
• Organic Green Cabbage 1/2 small head, chopped $1.99
• Organic Loose Carrots 3 medium, sliced $1.49
• Yellow Onion 1 medium, diced $1.49
• Yellow Potato 2 medium, cut in chunks $1.49
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Dill Bunch 1 tbsp chopped $2.49
• Olive oil 1 tbsp pantry
• Tomato paste 1 tbsp pantry
• Beef broth or water 3 cups pantry
• Apple cider vinegar 1 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Season 1 lb beef round stew with salt and pepper.
2. Heat 1 tbsp olive oil in a Dutch oven or soup pot over medium-high heat. Brown the beef well, then remove to a plate.
3. Add diced onion and carrots; cook 4 minutes. Stir in garlic and tomato paste for 30 seconds.
4. Return beef to the pot and add 3 cups broth or water. Bring to a boil, then lower to a simmer. Cover and cook 20 minutes.
5. Add chopped cabbage and potato chunks. Simmer uncovered 15 to 20 minutes until the potatoes are tender and the cabbage is silky.
6. Finish with 1 tsp apple cider vinegar and 1 tbsp chopped dill. Adjust seasoning and serve.

Ingredients

• Beef Chuck Stew 1 lb $11.99
• Organic Shallots 2, sliced $4.99
• Organic Celery Bunch 3 stalks, sliced $3.29
• Organic Loose Carrots 2 medium, sliced $1.49
• 365 Mushroom Baby Bella Slcd 8Oz Cv 8 oz $2.79
• Organic Mushroom Medley, 4 OZ 4 oz $3.49
• Organic Thyme, 0.75 OZ 1 tsp leaves $2.99
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Butter 1 tbsp pantry
• Olive oil 1 tbsp pantry
• Beef broth or water 3 cups pantry
• Flour 1 tbsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Season 1 lb beef chuck stew with salt and pepper, then dust lightly with 1 tbsp flour.
2. Heat 1 tbsp olive oil in a pot over medium-high. Brown the beef in batches; remove.
3. Add 1 tbsp butter, sliced shallots, celery, and carrots. Cook 4 to 5 minutes. Add garlic and thyme, stirring briefly.
4. Add both mushroom packs and cook 3 minutes until they begin to release moisture.
5. Return the beef to the pot and pour in 3 cups broth or water. Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes.
6. Uncover and simmer 10 to 15 minutes more until slightly thickened and the beef is tender. Adjust seasoning and serve.