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Grandma Kelly's Organic Beef Stew

A classic Irish comfort food that, like most stews, tastes even better one day after preparation. Consider sprinkling thinly sliced scallions and fresh parsley on each bowl.

Prep time: 1 hour, 15 minutes
Servings: 6


3 tablespoon   Organic Valley Cultured Butter or Pasture Butter, divided
2     Organic Prairie New York Strip Steaks, cut into 1-inch pieces
2 tablespoon   flour
6     cloves garlic, minced
4 cup   beef stock
12 ounce   (1 bottle) stout beer
2 tablespoon   tomato paste
1 tablespoon   honey
1 tablespoon   Worcestershire sauce
2     bay leaves
2 tablespoon   fresh chopped parsley
1 teaspoon   crushed thyme
1/2 teaspoon   dried tarragon
1/2 teaspoon   paprika
1/2 teaspoon   black pepper
1/2 teaspoon   dried sage
1/4 teaspoon   cayenne pepper
3 lb   Yukon Gold Potatoes, cut into 1/2-inch pieces
1     large onion, chopped
2 cup   finely diced carrots

1. Heat 2 tablespoons butter in heavy large pot over medium heat. Toss beef pieces with the flour and saute until brown on all sides, about 5 minutes. (For better browning, do this in two batches.) Add garlic and sauté 1 minute.

2. Add beef stock, beer, tomato paste, honey, Worcestershire sauce, bay leaves, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to low, then cover and simmer 1 hour, stirring occasionally.

3. Meanwhile, melt the remaining 1 tablespoon butter in another large pot over medium heat. Add potatoes, onion and carrots. Cook vegetables, stirring often, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes longer.

4. Discard bay leaves. Let beef stew stand off the heat 20 minutes or longer. Spoon off any fat. Reheat before serving.