Our stew beef is lean trim from sirloin and chuck roasts, sized to make hearty stews. Here is an option tailor-made for slow cookers:
In the morning before you head to work, toss the following into a slow cooker and set on low heat: a package of our grass-fed stew meat, some potatoes, the Holy Trinity (onions, celery, carrots), some liquid (we use wine, beef stock, tomato sauce, or a blend of all three), bay leaves, and other spices to suit your taste. After simmering all day, your dinner will be ready when you are. (We grew up eating this dish poured over cornbread. Heaven in a bowl.) Your diners will think you are a genius, and you'll have the added satisfaction of knowing you made a great meal out of an economy cut of beef! Dining solo? This dish is great left over. Fix enough for several heat-and-serve meals.
100% grass-finished beef. Nothing else.