Beef, Shiitake & Sweet Potato Pot Pies
- 1 pound Certified Angus Beef® leftover roast, cut into 1/2-inch cubes
- 2 1/2 cups beef stock
- 1 ounce dried shiitake mushrooms (18-20), cut in 1/4-inch slices
- 6 tablespoons butter
- 1 onion, small dice
- 1 sweet potato, small dice
- 2/3 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1/3 cup flour
- 2 tablespoons sour cream
- 1/4 cup plus 2 tablespoons grated parmesan
- 2 teaspoons coarsely cracked black pepper
- 2 teaspoons kosher salt
- 1 tablespoon minced fresh sage
- 1 teaspoon minced fresh rosemary
- 6 (8-ounce) ramekins
- Bring beef broth and shiitake mushrooms to a boil in a small saucepan. Turn off heat, cover and set aside to steep.
- Preheat oven to 375°F. Unfold puff pastry and roll out to about 10×15-inches. Cut six 5-inch circles, lay on a cookie sheet and refrigerate
- Melt 3 tablespoons butter in a large saucepan and simmer onions and sweet potato for 3-4 minutes. Stir in beef and peas. Remove from heat and transfer mixture to a mixing bowl and set aside.
- Place saucepan back on stove over medium heat. Melt remaining butter, add flour and whisk for 2 minutes. In half cup increments, whisk in stock with mushrooms. Simmer for two minutes while continually whisking. Stir in sour cream, 1/4 cup parmesan, pepper, sage and rosemary.
- Combine reserved beef mixture with sauce and divide among ramekins. Top with pastry circles, pressing firmly on sides. Cut five vent slits on each and top with remaining parmesan. Place pot pies on cookie sheet and bake until golden, 20-25 minutes.
Start fall off right with this classic beef stew from our friends at Certified Angus Beef.
- 3 pounds Certified Angus Beef® chuck roast, cut into 1-inch pieces
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable or canola oil
- 2 large onions, diced
- 3 large carrots, diagonally cut in 1-inch pieces
- 3 garlic cloves, chopped
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 2 cups red wine
- 2 cups beef stock
- 3 bay leaves
- 2 sprigs fresh thyme
- 3 pounds Yukon potatoes, peeled and cut in 1/2-inch cubes
- 1 tablespoon minced fresh rosemary
- 2 tablespoons minced fresh flat-leaf Italian parsley
- Remove top rack from oven and preheat to 325°F.
- Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
- Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
- Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.
Associated Food Stores and Associated Retail Operations were recognized for their leadership in product quality, marketing, and sales efforts with Certified Angus Beef ® during the 2017 Certified Angus Beef ® Annual Conference last week.
“We truly value our relationship with Certified Angus Beef ® and appreciate their support in helping us reach these milestones with the brand. CAB is a real differentiator for us and gives a strong quality advantage in our markets. Our retailers have embraced it as their own and have been rewarded with increased sales and a quality image that will only continue to grow. Our guests have also warmly received it and really appreciate the consistent, high-quality eating experience it provides. When it comes to beef, nobody does it better,” said Marty Berlin, director of meat for Associated Food Stores.
Associated Retail Operations, which includes Macey’s, Lin’s, Dan’s, Dick’s Market, and Fresh Market, was named the Rookie of the Year. The award is given to one retailer who is new to Certified Angus Beef ® and excels in marketing efforts and sales. Part of the stores’ marketing plan included social media giveaways of various Certified Angus Beef ® products, in-store events, and other offers. Only one store each year is awarded the Rookie of the Year award.
Associated Food Stores was recognized for sales efforts as a Top Three Sales Volume Retail Distributor. The award is based on the total pounds of Certified Angus Beef ® products sold from June 2016-May 2017. Associated Food Stores supplied Certified Angus Beef ® products to retailers across eight intermountain West states including Utah, Idaho, Montana, Nevada, Colorado, Wyoming, and Oregon.
The stores and wholesaler began offering Certified Angus Beef ® last May in an effort to bring fresh, high-quality, locally sourced beef products to shoppers. To learn more about our Certified Angus Beef ® offerings, visit one of our many locations.
- 2 pounds Certified Angus Beef® ground beef (80/20)
- 1 large onion, finely diced (2 cups)
- 2 tablespoons butter
- 1/4 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ancho chili powder
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly cracked pepper
- 8 ounces thick cut bacon, hand diced 1/8-inch
- 4 ounces grated cheddar
- 6 onion burger buns
- Sauté onion in butter one to two minutes on medium-high heat until transparent. Transfer to a mixing bowl. Add barbecue sauce, Worcestershire, ancho, salt and pepper. Allow to cool to room temperature.
- By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over medium heat until internal temperature is 160°F.
Suggested toppings – Grilled red onion, more bacon, barbeque sauce, potato chips