Sunday Supper has partnered up with The Beef Checkoff to share healthy recipes using beef as part of a healthy meal.
It’s autumn. It’s brisk. Warm up the house by inviting your friends and family over to break bread. Stews and braises are excellent dishes to serve a crowd since the ideal cuts of beef are the more economical cuts. Go ahead and make a little extra because leftovers taste so much better the next day and the day after that. Then freeze the rest and enjoy it later.
The best cuts of beef for stews are the leaner cuts of beef. For example, these are your chuck roast, bottom round roast, and stew meat. These leaner cuts are best for stews because it’s not the fat that makes the beef fork tender after hours on the stove, but it is the collagen or the connective tissues that lends itself to the tender bites of beef. The collagen breaks down over a long cooking period – low and slow.
Lately I’ve been obsessing over Thai curry. I love the tangy flavors from the Kaffir lime and the heat from the chili peppers. When I lived in San Francisco, we lived near a really fantastic Thai restaurant whose signature dish was this unforgettable pumpkin red curry.
I thought I’d add beef to give it a little more depth and heartiness in addition to all the nutritious goodness lean beef has to offer. I’ve substituted butternut squash for pumpkin. Either squash will add a little sweetness and thickness to the sauce. Regarding the curry, I look for a prepared curry paste that doesn’t include sugar as one of the ingredients. I just prefer to add what I need if I need it. And to round out the meal, serve the curry with an herbaceous side of Cilantro Rice with Garlic and Ginger.
- 2½ lb. chuck roast, cut into 2-inch chunks
- Salt and black pepper
- Cooking oil
- ¼ cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (1 lime)
- 14 oz.-can coconut milk
- 1 14-oz.-can of chicken broth
- 1½ - 2 lb. butternut squash, cut into 2-inch chunks
- 3-4 leaves of Thai basil, torn
- Cilantro Rice with Ginger and Garlic, to serve
- In a large bowl, toss the beef with about 1 tsp of Kosher salt and 1 tsp ground black pepper.
- Heat a couple of tablespoons of cooking oil in a Dutch oven or large pot over medium-high heat.
- Brown the beef for about 2 minutes, flip and brown the other sides, about 5 minutes total. Work in batches. Set aside.
- To the pot, add the curry paste, ½ cup of coconut milk, fish sauce, and lime juice. Stir to combine and scrape up the browned bits. Add the rest of the coconut milk and chicken broth.
- Add the beef and the the squash. Lower the heat to medium-low and let simmer, partially covered for about 2 hours or until the beef is fork-tender. During the last 15 minutes, add the basil.
- Serve with a generous serving of Cilantro Rice with Garlic and Ginger.
Follow the Healthy Meals with Beef Pinterest board and check out the recipes below for more beefy inspiration.
Healthy Plates with Beef
- Beef and Green Beans over Orange Rice by Cindy’s Recipes and Writings
- Beef Short Ribs with Polenta and Sautéed Greens by Whole Food | Real Families
- Beer Braised Beef Brisket by Life Tastes Good
- Beef Stifado by Recipe for Perfection
- Classic Pot Roast with Lemon and Rosemary by MealDiva
- Easy Stovetop Marsala Roast Beef by Family Foodie
- Filet Mignon with Cherry Sauce by Peanut Butter and Peppers
- Garlic & Herb Prime Rib with Roasted Potatoes & Beets by Momma’s Meals
- Rosemary Garlic Brisket by That Skinny Chick Can Bake
- Sauerbraten by A Kitchen Hoor’s Adventures
- Shank Cut Osso Buco by Recipes Food and Cooking
- Slow Cooker Beef Stew by Bobbi’s Kozy Kitchen
- Slow Cooker Beef Black Bean Chili by Alida’s Kitchen
- Slow Cooker Caribbean Beef Stew by Food Done Light
- Slow Cooker Italian Beef Soup by Meal Planning Magic
- Slow Cooker Steak Fajitas by Daily Dish Recipes
- Spoon Roast with Mushrooms and Farro by Cooking Chat
- Szegediner Gulasch (German Sauerkraut Beef Goulash) by Magnolia Days
- Thai Red Curry with Beef and Butternut Squash by kimchi MOM
- Vietnamese Style Beef Stew by I’m Not the Nanny
You can learn more about the benefits of lean beef on The Beef Checkoff’s website. And while you’re there, check out my favorite part of the website where they show 3 simple steps on how to cook all cuts of beef.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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