Tag Archives: beef

Beef Stew

Don’t let the cold weather get you down. Warm up with this incredibly cozy and hearty beef stew! In our opinion, this pairs perfectly with fresh french bread from the bakery!

Ingredients:

2-4 tbs. oil

3 lb. chuck roast, cubed

1 tsp. salt

1/2 tsp. pepper

1 onion, chopped

4 carrots, cut into thick slices

4 yukon potatoes, chopped

4 cups beef broth

1/4 cup tomato paste

1 bay leaf

1 tsp. thyme

4 cloves garlic, minced

2 tbs. butter

2 tbs. flour

Instructions:

Heat a large pot over medium high and add oil. Add cubed beef and brown on all sides. Once browned, remove from pot.

Melt butter in pot and add onion, carrots, and potatoes into the same pot. Let soften for 10-15 minutes. Add garlic and cook for 1 minute. Once softened, season with salt and pepper. Add flour and tomato paste and stir for 5 minutes to cook out the flour taste and brown the tomato paste. Add beef broth slowly.

Once all of the beef broth is added, add bay leaf and thyme and simmer for 2-2 1/2 hours. Serve and enjoy!

Cook the Perfect Steak

CAB_BeefRibeyeSteakGrilled_150ppi

How to cook the perfect steak

Have you ever wondered how the experts make their experts make their steaks taste so good?

A big part of it is choosing the right cuts and the right quality. Certified Angus Beef ® always has lots of delicious marbling, which provides flavor, tenderness and juiciness so you know you are getting the very best at Macey’s with Certified Angus Beef®.

As far as cooking goes, there are a few simple secrets that will help make you the king (or queen!) of the grill!

Follow these easy steps to sizzling success:

S – Start with a hot grill (500-550˚F. is ideal). Searing beef helps lock in its delicious juices.

T – Turn steaks gently with tongs or a spatula; never pierce them with a fork.

E – Ensure juiciness by flipping steaks only once.

A – Assess doneness with an instant-read thermometer.

K – Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.

S – Set steaks aside to rest a few minutes before serving, to keep the juices inside.

That’s it – six easy steps to steak perfection!

Certified Angus Beef®


At our stores we offer the best selection of protein in Utah. One of the protein options we carry is Certified Angus Beef ®.

Certified Angus Beef ® started off very simply. In the 1970s, a group of farmers got together with a common goal in mind – they wanted to produce beef that was better. Beef that was juicier, extremely tender, and always packed with flavor. The Certified Angus Beef we have today is the result. Beef that comes from an obsession with flavor and juiciness. Beef that has set the standard. Certified Angus Beef has been the leader in premium beef since 1978, and continues to be known for its great quality, marbling and tenderness.

THE #BESTANGUSBEEF.  EVER.

Angus is a breed, not a brand, and there’s only one Certified Angus Beef ® brand. To earn the logo, the very best of all Angus beef must meet 10 exacting standards, making it more selective than USDA Choice and Prime.

The brand’s standards were established when a group of farmers got together in the 1970s and said collectively, “We can do better. We can produce beef that’s extremely tender, juicier and always packed with flavor.” The brand’s standards have become the true mark of quality.

Learn more about Certified Angus Beef ® and their dedication to the the best quality beef here >>

Seven Steaks of Summer

Certified Angus Beef’s Seven Steaks of Summer

Summer is here—there’s no better time to celebrate grilling a delicious Certified Angus Beef steak on the barbecue!

For each purchase of Select 7 steaks of Summer packages get one entry to win groceries for a year. The promotion runs for 7 weeks with a different type of  steak each week:

Week 1- 7/22 – 7/28 Top Sirloin

Week 2 – 7/29 – 8/4 Boneless Ribeye

Week 3 – 8/5 – 8/11 Petite Sirloin

Week 4 – 8/12 – 8/18 T-Bone

Week 5- 8/19 – 8/25 New York Strip

Week 6 – 8/26 – 9/1 Bone-in Ribeye

Week 7- 9/2 – 9/8 Petite Sirloin

Use your rewards phone number during checkout to be entered!

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein

Irish Stout Beef Stew

Celebrate St. Patrick’s Day with this delicious Irish Stout Beef Stew! This is the perfect way to enjoy St. Patty’s Day by treating your friends and family to this tasty dish.

Watch the video recipe here, and check out our weekly ad here.

Prep: 20 minutes • Cook: 2 hours • Serves: 10

Ingredients

  • 3            tablespoons olive oil
  • 2½        pounds boneless chuck roast, cut into 1-inch pieces
  • 2            teaspoons kosher salt
  • ½           teaspoon ground black pepper
  • 1            medium yellow cooking onion, halved and thinly sliced
  • 2            garlic cloves, minced
  • ¼           cup all-purpose flour
  • 2            bottles (11.2 ounces each) Irish draught stout
  • 6            medium red potatoes, cut into 1-inch pieces (about 1 pound)
  • 3            thyme sprigs
  • 2            medium carrots, chopped
  • 3            cups less-sodium beef broth
  • 2            cups thinly sliced green cabbage
  • Chopped fresh parsley for garnish

Recipe

  1. In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
  2. In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.
  3. Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Nutrition

Approximate nutritional values per serving (1 cup): 397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol, 592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein