Baked Ziti

This recipe is a staple in our kitchen that I make at least once a week! I used to use a package of our ground beef for the meat, but recently started mixing it with our ground pork, and it’s been a game changer! Since each package of ground meat is 1.5 lbs., I usually take half of each one, and use the left over uncooked meat for lunches or something over the next couple of days. The mixture of the two types of ground meat seems to be the perfect balance when it comes to the fat content. As for the cheese, I use freshly grated parmesan, but it’s also great with mozzarella! It’s really a matter of preference. Same goes for the spaghetti sauce and the noodles- just use whatever you like! We even use chickpea pasta if we’re looking for more protein, and the texture is still amazing.

Ingredients:

-1.5 lbs. of ground meat (ground beef, ground pork, or a mixture of the two)

-About 1/2 jar of spaghetti sauce of your choice

-Freshly grated parmesan or mozzarella cheese

-8 oz. of pasta noodles

Directions:

1. Preheat oven to 400 degrees.

2. Start cooking your pasta, then in a separate cast iron skillet, brown your meat.

3. When meat is browned, add your spaghetti sauce and stir.

4. When pasts is done, strain and add to your skillet, mixing everything together.

5. Top with your freshly grated cheese, and put your skillet in the oven for 10 minutes.

Shredded Beef Tacos

These tacos are easy and versatile! You can use either a chuck roast, or even beef shank/Osso Buco.

There’s also lots of flexability. You can get as fancy as you’d like, or keep it simple with minimal ingredients. When it comes to cooking, I keep things pretty basic, so here’s all I do for our shredded beef tacos:

Ingredients:

-1 chuck roast (2.5-3 lbs.)

-Olive oil

-Taco seasoning (you can use your favorite or make one of your own!)

Steps:

1. Once your roast has had a couple days to thaw in the fridge, remove it from the packaging and pat dry. coat with some olive oil and your favorite taco seasoning.

2. Sear the outside of your roast in a pan with some olive oil.

3. Remove from pan and place in your crock pot. Add a couple more tablespoons of olive oil or butter, and cook on low heat for 10 hours. You don’t need to add any more liquid with a chuck roast! If you use beef shank or any leaner cut, you can add a little broth to keep it from drying out.

4. When done, shred your beef, pan sear some flour tortillas in some butter, and add your favorite toppings! We use lettuce, avocado, sauted onions and peppers, shredded cheese, and sour cream. But you can make it whatever you want!

   The beauty of this dish is that it’s so easy to prep ahead of time, and entertain large parties. Just leave your beef in the crock pot on warm after it’s shredded, set out your taco fillings, and serve buffet style!

Momma K's Diced Beef Stew

SERVES 6 TO 8

Ingredients:

3 tablespoons olive oil

2.5-3 pounds Riverbend diced beef

Kosher salt to taste

2 medium yellow onions, finely chopped

1 red bell pepper, halved, seeded, and cut into 1⁄2-inch-wide slices

1 Fresno chile, halved, seeded, and cut into 1⁄2-inch-thick half-moons

8 medium garlic cloves, minced

3 tablespoons tomato paste

1 dried bay leaf

2 teaspoons dried red pepper flakes 2 tablespoons chili powder

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground cumin

1 (28-ounce) can peeled whole tomatoes

2 tablespoons apple cider vinegar

1 (15.5-ounce) can black beans, drained and rinsed

5 scallions (green and white parts), thinly sliced

Optional garnishes: 2 cups shredded Monterey Jack or cheddar cheese;

1 large avocado, peeled and sliced; sour cream; tortilla chips; chilled chopped tomatoes seasoned with a little lime juice

Instructions:

Brown the meat: Heat 1 tablespoon of the oil in a large sauté pan set over medium heat. When the oil begins to smoke lightly, add your beef into the pan, and season it with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, 3 to 5 minutes. Transfer the meat to a sheet pan to cool.

Brown the vegetables: In the same sauté pan, heat the remaining 2 tablespoons oil over medium heat. Stir in the onions, bell pepper, Fresno chile, garlic, and a generous pinch of salt. Cook until the vegetables start to brown, 5 to 8 minutes. Stir in the tomato paste and cook for an additional 2 to 3 minutes.

Cook the chili: Place the browned meat and vegetables in the slow cooker. Add the bay leaf, red pepper flakes, chili powder, allspice, cumin, tomatoes, vinegar, and 2 cups of water. Cover, set the cooker on low, and cook for about 8 hours. After a couple of hours, stir and taste for seasoning. About 45 minutes before serving, turn the slow cooker to high and stir in the black beans; cover and cook for 30 minutes.

Serve: Allow the chili to rest for about 15 minutes before serving. Then stir in the scallions, taste for seasoning, and serve in a bowl with your choice of (or all of) the garnishes.

Cow Punch Chili

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 1 medium red bell pepper, diced

• 1 small green bell pepper, diced

• Kosher salt and freshly ground black pepper

• 1.5 lbs. Riverbend dry-aged ground beef

• 1/4 cup Savory Barbacoa rub (can use chili powder and paprika instead)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne

• 2 (15 ounce) cans pinto beans, rinsed and drained

• 1 (28 ounce) can crushed tomatoes

• 1 cup water

For toppings

• Shredded Monterey Jack or cheddar cheese

• Sour cream

• 1/2 cup chopped green or red onions

• Skillet Cornbread

Instructions

In a large pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown. Increase the heat to medium-high, add the beef, and cook, stirring, until it is browned, with no pink showing.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. Taste and season with more salt and pepper if necessary

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions. I love to serve this chili (and any kind of soup, really), with a side of cornbread. But if you don’t have any, it’s still a delicious dish by itself!

Mississippi Pot Roast

Ingredients

• Approximately 3 pounds of Riverbend dry-aged chuck roast

• 1 tablespoon olive oil

• Salt and pepper

• 1 packet ranch seasoning mix

• 1 packet au jus mix

• ½ cup salted butter

• 5-8 pepperoncini peppers

• ¼ cup juice from pepperoncini jar

Instructions

• Heat a large skillet with olive oil over medium-high heat.

• Season roast with salt and pepper.

• Quickly sear each side of the roast in the hot skillet. (You can skip this step to save time, if necessary) Transfer roast to slow cooker.

• Add all remaining ingredients to the slow cooker. Cover and cook on low for 8-10 hours.

• Once tender, remove roast from crock and shred into large pieces using 2 forks.

• Return to gravy. Serve warm and enjoy.

  Notes:

  This recipe is a big hit here! Not only is a chuck roast my favorite, hands down, but this recipe is also so easy and simple. Especially with easy sides like cornbread and a simple vegetable!

• Don’t add any additional liquid. It will make enough on its own as it cooks.

• To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.

• Storage: Store covered in the refrigerator for 3-5 days.

Sirloin Tip Kabobs and Corn Salad

Ingredients:

• 1 1/2 lbs. sirloin tip steak or stew beef

Produce

• 1 Bell pepper, medium

• 2 tbsp Cilantro, Fresh

• 2 cups Corn, fresh kernels

• 2/3 cup Grape tomatoes

• 1 tsp Lime, zest

• 1 Lime, wedges

• 1 tsp Oregano

• 1/2 cup Red onion

Condiments

• 1/4 cup Lime juice

Pasta & Grains

• 2/3 cup Orzo pasta, dried

Baking & Spices

• 4 tsp Chili powder

• 2 tsp Garlic salt

Oils & Vinegars

• 2 tbsp Olive oil

Nuts & Seeds

• 1 tsp Cumin, ground

Directions

• Step 1

  Combine chili powder, garlic salt, cumin, and oregano. Add your beef, a few pieces at a time; mix to coat. Thread meat onto skewers, leaving a 1/4 inch between each piece.

• Step 2

  Cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.

• Step 3

  Meanwhile, grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

  *If you prefer, you can cook your sirloin tips in a cast iron skillet on the stove!

• Step 4

  For dressing: In a screw-top jar combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat. To serve, arrange Corn and Orzo Salad on a large platter. Top with your beef tips.

This recipe has lots of flexibility! The important part is the ingredients that give it such a great flavor. As far as how you cook your beef, and your corn, you have options! I prefer to grill the corn on the cob, and then shave it off and pour it over the cooked rice. If you’re tight on grill space, you can use the grill for the corn, and cook your beef on the stove in a cast iron pan! Whatever you choose to do, this recipe is delicious, refreshing, and full of flavor and color!

Beef & Stout Skillet Pie

INGREDIENTS

1 tbsp. olive oil

1.5 lbs. Ground Beef

4 oz. small shiitake mushrooms

kosher salt

Pepper

2 tbsp. tomato paste

1/2 c. frozen pearl onions

1 tbsp. fresh thyme leaves

3 tbsp. all-purpose flour

8 oz. stout (we used Guinness)

2 c. frozen butternut squash pieces

1 c. frozen peas

1 refrigerated rolled pie crust

1 large egg

DIRECTIONS

1. Heat oven to 375 degrees F. Heat beef, mushrooms and 3/4 teaspoon each salt and pepper, in a 9-inch cast-iron skillet. Cook over medium heat, breaking up the beef with a spoon, until browned.

2. Add the tomato paste and stir for 2 minutes. Add in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

3. Add the stout and simmer until the liquid has thickened (about 1 minute). Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat.

4. Unroll & brush the pastry with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.

Southern Fried Cube Steak

Ingredients:

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp thyme, fresh leaves

• 1 egg

• 1/2 tsp baking powder

• 1/2 tsp black pepper

• 3/4 cup flour

• 1/2 tsp kosher salt

• 1/2 tsp paprika

• 1 salt and ground black pepper

• 3 tbsp oil

• (2) 1/8 cup milk

• 1 1/2 pounds cubed steak (6 cubed steaks)

Instructions:

Preheat oven to 200°- 250°F (your lowest oven setting)

1. Beat eggs and milk, set aside

2. In another pie pan mix all dry ingredients together

3. Season the meat with salt and pepper

4. Dredge in flour, shake off excess, dredge in egg, shake off excess, and dredge in flour once more

5. Place on a plate or baking pan and allow to rest for 15 to 20 minutes before cooking.

6. Heat enough oil to cover the bottom of a 12 inch cast iron skillet over medium-high heat. Sprinkle a couple of drops of water into oil, if water pops the oil is ready to fry. Place a couple of pieces of meat in skillet, cook approximately 3-5 minutes per side or until golden brown

7. Remove from oil, place on a wire rack set on a baking pan, place in pre-heated oven to keep warm until all meat is cooked

For the Gravy:

1. After you fry your steaks drain all remaining oil retaining 3-4 tablespoons to make a Roux, retain some of the bits and pieces from the bottom of the pan.

2. Whisk the flour into the oil and cook over low heat for 5 minutes.

3. Whisk in milk a little at a time.

4. Return to medium-high heat and stir until gravy starts to thicken.

5. Make sure to scrape the bits off the bottom as you are stirring

6. Add salt and pepper to taste.

Pepper Steak

Pepper Steak melts in your mouth with the most amazing sauce!

Ingredients

• 1 pound of Riverbend Dry Aged Sirloin Tip roast or Sirloin Tip steak, cut into 1/4-inch x 2-inch strips

• 1 tablespoon Savory Barbacoa seasoning

• 2 tablespoons butter

• 1 can (10-1/2 ounces) beef broth

• 2 garlic cloves, minced

• 2 medium green peppers, cut into strips

• 1 cup thinly sliced onion

• 2 tablespoons cornstarch

• 2 tablespoons reduced-sodium soy sauce

• 1/3 cup cold water

• 2 fresh tomatoes, peeled and cut into wedges

• Cooked Rice

Instructions

Step 1: Sprinkle meat with Riverbend Savory Barbacoa Seasoning. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.

Step 2: Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

*You can double this recipe & have leftovers for the week. If you don’t have a sirloin tip roast, you can also use a round roast, rump roast, or any lean roast to slice up for fajita meat!

Momma’s Beer Chili

This recipe for Momma’s Homemade Chili is sure to warm not only your hearts, but also your bellies.

Ingredients:

• 2 tablespoons olive oil

• 1 large onion (vidalia if available), diced

• 4 cloves garlic, crushed

• 1.5-2 lbs. Riverbend Ranch dry aged ground beef

• 1 can crushed tomatoes

• 1 cup beer (dark preferred)

• 3 tablespoons chili powder

• 1 teaspoon curry powder

• 3 tablespoons hot pepper sauce

• 1/3 cup honey

• 1 package (10 oz.) frozen corn

• 1 can (15 oz.) pink or kidney beans, rinsed and drained

• 1/3 cup diced mild green chiles

• 3 beef bouillon cubes

• 1-2 tablespoons of flour to thicken

Instructions:

Step 1: Heat oil in large skillet over medium-low heat until hot. Add onion. Cook and stir 5 minutes. Add garlic; cook and stir 2 minutes.

Step 2: Add meat to skillet. Cook and stir until no longer pink. Drain fat, if any, and discard.

Step 3: Add remaining ingredients, stirring until mixed. Transfer to crock-pot. Cover; cook on LOW 8-10 hours (or on HIGH for 4-6 hours.) Makes 4-6 servings.

*Substitutions:

Use root beer to replace beer. This will also add more sweetness, so remove honey if preferred. Use less chili if you’d like more mild. Enjoy with fresh cilantro, cheese, or sour cream!

Dry Aged Beef Sliders

What’s better than a burger? How about 2…..or 3 minis! We love this simple and fun recipe, it’s sure to please everyone!

Ingredients for Riverbend Withlacoochee Seasoned Aoli:

• 1 tablespoon of Riverbend Ranch Withlacoochee seasoning

• 2/3 cup of mayonnaise

• 1/3 cup of sour cream

• 1/2 a lemon

Ingredients for Dry Aged Sliders:

• 1 lb of Riverbend Dry Aged Ground Beef

• Salt (to taste)

• Pepper (to taste)

• Other seasonings such as garlic powder or cayenne pepper (to taste)

• 1 onion thinly sliced for topping sliders

• 1 package of Kings Hawaiian sweet rolls

Instructions:

Step 1

To make the seasoned aoli, add Withlacoochee seasoning to the mayonnaise and sour cream, and squeeze lemon in. Mix together vigorously with a whisk or hand held blender and refrigerate for at least 4 hours to overnight to allow flavors to marinate. Refrigerate and mix once more before serving to ensure all the flavors are evenly combined.

Step 2

Weigh out 2 to 2 ½ ounce balls of Riverbend Ranch 21 day dry aged ground beef. Flatten these with a spatula to 1/3” thick. You can use your fingertips to create indentions in the surface of the slider. This will help it pick up the grilled flavor while allowing it to caramelize on the grill. It’s a grilled take on a classic smashed burger preparation. Season with a little salt, pepper, and garlic powder or use Riverbend Ranch grill seasoning.

Step 3

Pro tip: We love using GrillGrates on our grill for those perfect grill marks. But for this preparation we, turn the grates upside down, creating a nice flat surface to both grill and sear the sliders.

Preheat your grill with the upside down GrillGrates on it and maintain a stable 400-425 degrees with the lid closed before starting your cooking. Place the sliders on the grill and allow to cook covered for about 90 seconds to 2 minutes. Open the grill and use a flat, unslotted spatula to press with medium pressure to help sear and caramelize the slider. Flip and repeat on the other side. The second side needs only 60-90 seconds cook time. But remember, to use the spatula again to sear it.

Place the sliders on a Kings Hawaiian sweet roll. Top with onions and a dollop of Riverbend Withlacoochee seasoned aioli. You can top your slider with your favorite cheese too if you like. Enjoy!

Dry Aged Ground Beef Queso Dip

This dry aged queso cheese dip is a simple, yet insanely delicious recipe. It’s the perfect recipe to get your game day party started!

Ingredients:

• 1 lb dry aged Riverbend Ranch ground beef

• 2 tablespoons taco seasoning

• 8 ounces Velveeta cheese

• 2 cups grated cheddar cheese, or monterey jack

• 10 ounces diced tomatoes with green chilis canned

• 1/2 a poblano pepper sliced thin

• Cilantro for garnish

Instructions:

1. In a large skillet over medium-high heat sauté ground beef with sliced peppers until cooked and add in taco seasoning.

2. Add in diced tomatoes, Velveeta and shredded cheese and stir until cheese begins to melt. Add more liquid from the tomatoes if consistency is too thick.

3. Garnish with cilantro if desired, and serve with a big bowl of tortilla chips. Enjoy before it’s all gone!

Smoked & Braised Dry Aged Riverbend Osso Buco

Osso Buco is a traditional northern Italian dish. Our take on this traditional dish involves bringing a little “country” into the preparation by smoking the dry aged cut at low temperature with wood chips.

Ingredients:

• 3 Riverbend Ranch dry aged beef Osso Buco beef shank.  The shank will vary in size (plan on one bone for every 2-3 persons)

• Pinch of kosher or sea salt

• 1 tbsp of white pepper

• Tomato paste (one small can for every 3-4 shank bones)

• 1 white onion

• 2 garlic cloves

• 2 cups of red wine

• 2 cups of beef stock

• 3 Bay leaves

• Fresh herbs of your choosing (thyme, rosemary, etc)

• Extra virgin olive oil or grape seed oil

Preparation:

Step 1

Season the beef shank with salt and pepper generously. 

Step 2

Place the shank bones in a smoker at 225° degrees. Do not place directly over the heat. The goal here is to impart flavor more so than cooking the meat.  After 30-45 minutes, flip the shank bones over and continue to smoke for another 30-45 minutes.  The smoke flavor can be quite powerful so you will have to use your judgment on the time you smoke the meat.  If there is a lot of smoke, you can cut this time down to 45-60 minutes.

Step 3

We recommend smoking the night before you braise to allow the smoked meats to chill in the refrigerator overnight. This is not a must however, so if you don’t have time for this, no problem. Just proceed with the preparation.

*Note - If you do not have a way to smoke the shank bones, just sear the seasoned shanks in the pot you intend on braising them in with a little olive oil.  You wont get the smoked “country twist” on this preparation but it will still be amazing!

Step 4

Preheat your oven to 350°

While the oven is preheating, place the shank bones in a Dutch oven. The key here is that the lid must seal well, so a cast iron or enamel metal pot with a heavy lid works best. 

Expert tip – brush on a little olive oil on the lid and pot edge to help seal the lid and keep moisture in

Add beef stock so that 2/3 of the meat is covered. Add red wine so that the liquid come up to just below the top of the meat. (don’t use the good stuff – serve that with the completed dish 😊) Because the bones vary in height, use an average for determining how much beef stock and wine to add. 

Add 3 bay leaves into braising liquid. Spoon out the tomato paste and cover the tops of the shank bone with the back of your spoon. Chop coarsely 2 cloves of garlic and sprinkle into the pot. Remove the outside layer of the white onion and cut it into large chunks about 1 to 1 ½ inch in size and add them into the pot around and over the top of the shanks. Place some fresh herbs over the top of the onions.

Step 5

Seal the lid (remember the oil trick) and place the pot into the oven at 350° for one hour.  Then reduce the temperature to 225° for an additional 6-7 hours.  Do not be tempted to open the oven or unseal the pot. Trust us, its good!

*Remove the pot from the oven and use small tongs or a serving fork to remove a portion of the meat to place over the starch of your choice. 

Remove the marrow bones and place them in a dish. With several demitasse spoons. The meat is super rich and goes a long way in richness in filling up your guests!

*For your next meal – you can save the rich broth from the braising pot by skimming off any fat and use it to make a gravy with it for a future meal. It freezes well for future use. The flavor cannot be beat!  When you are going to use it, heat it in a saucepan to a medium boil and thicken it with corn starch dissolved in warm water to help thicken it at the time you plan to serve it.

Dry Aged Beef & Stuffed Spaghetti Squash

Enjoy this seasonal winter gourd stuffed full of dry aged Riverbend Ranch ground beef. The texture of the baked spaghetti squash combined with the ragu sauce make this the ultimate comfort dinner.

• 1 pound Riverbend Ranch dry aged ground beef

• 2 medium spaghetti squash (2 to 2-1/2 pounds)

• 1/2 cup chopped onion

• 1 garlic clove, minced

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 can (14-1/2 ounces) diced tomatoes, drained

• 1/2 cup shredded mozzarella cheese

• Fresh basil for garnish (optional)

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut squash in half diagonally, scoop out seeds with a spoon, place on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred squash pulp with a fork. Place shredded squash pulp in a bowl and set squash shells aside to re-stuff.

Step 3

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Step 4

In a skillet over medium heat, brown the green pepper, red pepper, onion, and garlic. Add Riverbend dry aged ground beef and sauté until cooked. Drain any excess fat.

Step 5

Mix the tomatoes and shredded squash and into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Spoon the squash mixture back into the spaghetti squash shells. Cover the top of each squash with shredded cheese and transfer to the prepared casserole dish.

Step 6

Bake 20 minutes in the preheated oven until cheese is golden. Let cool for 5 minutes, and enjoy!

Shoo Fly Pie

This shoofly pie has all the flavors of sweet cane syrup mixed with a buttery streusel in a flakey pastry crust. The rich, spicy, sweet filling just melts in your mouth bite after bite.

Ingredients:

For the Crumbs:

• 1 ½ cups all purpose flour

• ¼ teaspoons grated nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 1 teaspoon cinnamon

• ¼ teaspoon kosher salt

• 1 cup light brown sugar, packed

• ¼ cup butter, cubed and cold

For the Filling:

• ½ teaspoon baking soda

• ¾ cup boiling water

• ½ cup sugar cane syrup

• 1 large egg yolk, well beaten

• Pie crust

Instructions

1. Preheat oven to 400°F and line a pie dish with the single crust pastry. Or you can use store bought.

2. Combine all the ingredients for the crumbs in a bowl and cut the butter into the flour mixture with a pastry blender or fork until it resembles coarse crumbs. You can also use a food processor.

3. In a small bowl dissolve the baking soda into the boiling water then mix in the cane syrup and then the egg, whisking to combine completely.

4. Layer the filling and crumbs in alternating layers ending with the crumbs. I did three layers.

5. Bake pie in preheated oven for 10 minutes and then reduce the temperature to 350°F and continue baking about 20 minutes or until the filling feels like jello when pressed. It should be firm but still have some give. Just remember it will get harder as it cools!

6. Cool at room temperature. Serve with whipped cream or ice-cream!

Seasonal Stout & Beef Stew

This dry-aged beef and stout stew might just be the king of them all! Guinness Beer gives the sauce an incredible rich, deep flavor, and the dry aged Riverbend beef is fall apart tender.

Ingredients

• 2 tbs olive oil

• 1 tbs unsalted butter

• 5 large carrots, cut into 1 inch pieces

• 2 sweet white onions, quartered

• 1 (4 lbs) chuck roast, well marbled

• 1 to 2 tbs Kosher or sea salt

• 1 tsp garlic powder

• 2 tbs flour

• 12 ounces stout or porter beer

• 2 cups beef broth

• 2 sprigs rosemary

• 2 sprigs thyme

Sear the dry-aged beef with onions and carrots. This caramelizes the vegetables and meat.

Preheat the oven to 250.

1. In a large dutch oven heat the oil and butter until hot but not smoking.

2. Add the carrots, cook until browned, remove from pot and set aside.

3. Add the onions, sear until browned, remove from pot, set aside.

4. Sprinkle with roast on all sides with salt, garlic powder and the flour. Rub the flour in evenly.

5. Sear in the pan until browned on all sides, remove from the pot.

6. Pour the beer into the pot, scraping to deglaze the pan.

7. Add the meat and vegetables back into the pot. Add broth, rosemary and thyme. Bring to a gentle simmer.

8. Cover with an oven safe lid, transfer to the oven and cook until fork tender, about 4 hours. Serve over mashed potatoes or rice!