Approximate values for an 85-gram cooked serving of grass-fed diced chuck steak.

• Calories: around 200-250 kcal
• Protein: approximately 20-25 grams
• Fat: roughly 12-15 grams (including both saturated and unsaturated fats)
• Iron: around 2 milligrams
• Zinc: approximately 4-5 milligrams
• Vitamin B12: around 2 micrograms
• Other vitamins and minerals, such as vitamin B6, niacin, phosphorus, and selenium.

Beef Bourguignon Pot Pie

Ingredients

• 500g grass-fed diced chuck steak
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup red wine (such as Burgundy or Pinot Noir)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Pastry dough (store-bought or homemade)

Instructions

• In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the grass-fed diced chuck steak and brown it on all sides. Remove the beef from the pot and set it aside.
• In the same pot, sauté the chopped onion, carrots, and celery until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute.
• Sprinkle the flour over the vegetables and stir to coat them. Cook for a minute or two to cook off the raw flour taste.
• Pour in the red wine and use a wooden spoon to scrape any browned bits from the bottom of the pot.
• Add the beef broth, tomato paste, bay leaf, dried thyme, salt, and pepper. Stir well to combine.
• Return the browned grass-fed diced chuck steak to the pot. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 160°C.
• Cook the beef bourguignon in the oven for about 2 to 2.5 hours or until the meat is tender and the flavors have melded together.
• Remove the bay leaf from the pot. If the liquid is too thin, you can simmer the beef bourguignon on the stovetop for a few minutes to reduce and thicken it.
• Roll out the pastry dough and use it to top the pot, creating a pie crust. Cut a few slits in the pastry to allow steam to escape.
• Return the pot to the oven and bake for an additional 20-25 minutes or until the pastry is golden brown and cooked through.
• Let the beef bourguignon pot pie cool slightly before serving.
  

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Barbacoa pulled Beef

Ingredients

• 1kg grass-fed diced chuck steak
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can chipotle peppers in adobo sauce
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground cloves
• Salt and pepper to taste
• Corn tortillas or flour tortillas
• Toppings: chopped coriander, diced onions, lime wedges, and your favourite salsa

Instructions

• In a blender or food processor, combine the chopped onion, minced garlic, chipotle peppers in adobo sauce, beef broth, apple cider vinegar, ground cumin, dried oregano, ground cloves, salt, and pepper. Blend until you have a smooth marinade.
• Place the grass-fed diced chuck steak in a large bowl or a resealable plastic bag. Pour the marinade over the beef, making sure it's well-coated. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
• Preheat your oven to 160°C.
• Transfer the marinated beef and the marinade to an oven-safe pot or Dutch oven.
• Cover the pot and place it in the preheated oven. Slow cook the beef for about 3-4 hours or until the meat becomes tender and easily pulls apart with a fork.
• Once the beef is cooked, use two forks to shred it into bite-sized pieces. Mix the shredded beef with the cooking juices to keep it moist and flavorful.
• Serve the pulled Mexican barbacoa beef in warm tortillas with your favorite toppings such as chopped cilantro, diced onions, lime wedges, and salsa.

Enjoy these delicious and flavorful recipes using Highlands Natural grass-fed diced chuck steak!