I recently bought 1/8 cow from Sanford Ranch , a locally owned ranch in Fallon, NV. The Sanford’s delivered 112lbs of delicious beef from pasture raised cows, and I’ve been so happy with the meat thus far. When it comes to my meat, I like to know the animals lived a happy life out in the pasture, not in some factory farm feed yard. Animal welfare is super important to me. The health of myself and my family is important, to0. Pasture raised meat is leaner and healthier when compared to conventional meat. It’s higher in vitamins (B,E,&K) and higher in Omega 3 fatty acids. Animal welfare and health aside, the meat just tastes better. Plain and simple, it’s full of flavor. Read to the bottom of this post for details on a Sanford Ranch beef giveaway!
Since I have 112lbs of beef, it’s a no brainer that we’ll be eating quite a bit of beef over these next few months. I’ve made some delicious meals with Sanford Ranch beef, and today I’m sharing some of those recipes. I’m sharing 4 recipes and you’ll only have to cook the meat two of the nights, because we’ll be making enough beef to carry over for the other two meals. Even better, one of the cooking methods for the beef is the crockpot. Efficient could be my middle name. 🙂 I’m sharing recipes for Chuck Steak French Dips, Cheesy Baked Mac and Cheese with Ground Beef, Hearty Beef Chili, and Corn Chowder (a complete misnomer, because this isn’t a chowder at all. It’s a recipe from my husband’s side of the family, so I don’t dare change the name.)
Chuck Steak French Dips
- 1 package of chuck steaks from Sanford Ranch (contains two chuck steaks – cook both, we’re using this meat for chili, as well)
- 1 onion, sliced
- 1/2 cup water
- salt and pepper to taste
- 4 French rolls
- 8 slices of provolone cheese
- 1 package of Au Jus gravy, prepared as per packet instructions
- granulated garlic, optional
- 2 onions, diced
- 1 green bell pepper, seeds removed and diced
- 2 packages of Sanford Ranch ground beef (about 3 lbs)
- 2 cloves garlic, minced
- 1 16 ounce can of red kidney beans, rinsed and drained
- 1 16 ounce can of pinto beans, rinsed drained
- 1 14.5 ounce can diced tomatoes
- 1 14.5 ounce can tomato sauce
- 1 cup of beer or water
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- The rest of the shredded chuck steak you made for French dips
In a large pot, sauté onion and green peppers for 2 minutes. Add two packages of Sanford Ranch ground beef and add garlic. Cook beef through for about 8 minutes or until done.
***Next remove 2/3 of the meat. Evenly divide *roughly 1 lb each and store in two separate containers or ziplocs. You’ll use 1lb for Corn Chowder and 1 lb for Cheesy Baked Mac and Cheese
To the pot with ground beef, onions, pepper and garlic add kidney beans, pinto beans, diced tomatoes, tomato sauce, beer, chili powder, cumin, pepper, salt and paprika. Stir together. Cover with lid and simmer on low for 20 minutes. Stir in shredded chuck steak meat and simmer uncovered for 10 more minutes.
- 2 cloves of garlic, minced
- 1 lb Sanford Ranch ground beef (cooked from the night you made chili)
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 8 ounce can of tomato sauce
- 1 tbsp worcestershire sauce
- 1 ½ cups of water
- 10 ounces whole wheat or multigrain shell pasta (about 2/3 of the package)
- 1 14 ounce can of corn, drained
In a large pot sauté diced onion until translucent, about 3-5 minutes. Add minced garlic, ground beef, salt and pepper. Add can of tomato sauce, worcestershire sauce, 1 1/2 cups of water and pasta shells. Cover with lid and cook on medium until noodles are tender, about 20 minutes. Stir in corn and serve.
Cheesy Baked Mac and Cheese with Ground Beef
- 1 package rigatoni pasta (shells, wheels, penne, elbows work, too)
- 3 tablespoon of butter
- 3 tablespoons four
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ¼ teaspoon ground mustard
- 1/8 teaspoon nutmeg
- 1 1/2 cups milk
- 1 cup shredded Colby jack cheese
- 1 lb Sanford Ranch ground beef (pre-cooked from the chili night)
- 1/4 panko or regular bread crumbs
- 1/4 cup grated parmesan cheese
Preheat your oven to 375 degrees. In a large pot bring 4 quarts of water to a boil (be sure to lightly salt your water). Cook pasta according to package directions, but drain 1 minute early. We’ll be baking the mac and cheese, so to avoid over cooking the pasta drain the pasta slightly before al dente.
While the pasta is cooking, start on your cheese sauce. In a medium sauce pan over medium heat melt 3 tbsp butter, and 3 tbsp flour. Whisk together to form a roux. Wait until the roux turns slightly golden and add 1 1/2 cups of milk. Add the salt, pepper, ground mustard and nutmeg and continue whisking until thickened. Next whisk in cheese and turn heat to low. Continue whisking until cheese is melted and sauce is thick. Remove from heat. In a large bowl, add 1 lb previously cooked Sanford Ranch ground beef, cooked pasta and cheese sauce. Mix together. Pour into 9×13 baking dish. Sprinkle the top with parmesan cheese and panko. Place dish in the oven at 375 and bake for 15 minutes.
And here’s the best part – Sanford Ranch is giving away 20 lbs of beef with various cuts worth $130 dollars to test these recipes out yourself. To enter – head back to our Facebook page and comment on the status update! It’s that easy! The only stipulation for this giveaway is that the winner must be able to meet in the Reno/Sparks area for delivery!
About Sanford Ranch:
The Sanford family is a fourth generation ranching family. We started out wanting quality beef to feed our family because it is important to us to know where our food was coming from. We like knowing what our cattle have been fed and how they have been raised from start to finish. Now we want to share that with our community. Our cows all all pasture raised, grass and grain finished, with no added hormones or steroids so you can feel good about what you are feeding your family. Visit their website for more details.