Lunch Recipe: Cast Iron Skillet American Wagyu Beef Stew
This skillet recipe is perfect for when you really want some nourishing, comforting stew but don’t want to wait around for it to be done. Instead of using stew meat, which typically requires slow cooking of some kind, I used our pasture raised American Wagyu top sirloin steak. Make sure to use a large skillet, small or medium ones won’t be able to handle this stew recipe. Feel free to substitute red wine for a portion of the bison broth if you have some on hand. This would also be delicious made with a bison top sirloin steak. Serve with some good crusty bread on the side for the ultimate cozy snow day meal. I think a splash of balsamic vinegar would be delicious in place of the apple cider vinegar, if desired. Perfect for lunch since it doesn’t take as long to cook as your typical beef stew!
Also Read: American Wagyu Brisket Cantonese Style Stew With Rice
Pasture Raised American Wagyu Beef
Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. Many people prefer American Wagyu to Japanese Wagyu because the meat doesn’t have such a high fat content. Purebred Wagyu beef can be extremely rich and hard to eat more than a few bites of. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.
Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef
- 1 ½ pounds American Wagyu sirloin steak, sliced into bite sized pieces
- 2 large carrots, peeled and sliced on the diagonal into large chunks
- 1 ¼ cups fingerling potatoes, halved
- 2 cups bison bone broth
- Splash apple cider vinegar
- 2 large cloves of garlic, finely minced
- 3 tablespoons flour
- Sea salt & freshly ground black pepper
- Ghee or bison tallow for cooking
- Chopped fresh parsley
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- Preheat the oven to 425 degrees Fahrenheit.
- Arrange the chopped carrots and fingerling potatoes in a single layer on a baking sheet. Place a few small dollops of ghee scattered across the vegetables. Season with sea salt and freshly ground black pepper, then combine with your hands until they’re evenly coated.
- Roast in the preheated oven until softened, approximately 20 minutes. Set aside.
- Heat two tablespoons of ghee in a large cast iron skillet over medium high heat. Arrange the pieces of sirloin steak in the skillet, working in batches if necessary to keep them in a single layer so they can sear properly. Season with sea salt & freshly ground black pepper on all sides. Brown the steak and set aside on a plate.
- Add another tablespoon of ghee into the skillet. Add the flour in and whisk to combine. Use a wooden spoon to scrape any browned flavorful bits from the bottom of the skillet and stir to incorporate.
- Add the finely minced garlic to the skillet. Cook for about a minute, whisking constantly.
- Add in the bison bone broth half a cup at a time, whisking to fully incorporate after each addition.
- Bring the stew to a gentle boil. Add in the seared sirloin steak, potatoes and carrots.
- Continue to cook, stirring occasionally until the stew thickens.
- Season to taste with sea salt and freshly ground black pepper. Add chopped fresh parsley as desired. Serve and enjoy!
Our Friendly & Knowledgeable Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
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Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.