Provenance Farms Beef Stew Meat is hand-cut from premium whole-muscle, grass-fed and grass-finished beef—never commodity trim. Pasture-raised cattle produce clean, beefy flavor and tender texture that shines in slow-cooked dishes like stews, curries, chilis, and braises. Nutrient-dense, humane, and perfect for weeknight batch cooking or slow weekend meals.

Why You’ll Love It

• Grass-fed & grass-finished
  
• Pasture-raised on diverse forage
• Hand-cut from whole-muscle beef (not leftover trim)
• Tender, flavorful & nutrient-dense
• Ideal for stews, curries, chili & braises
• No antibiotics or hormones from birth
• Certified Halal (USA processing)
• Ships frozen & uncooked for peak freshness
• Subscription eligible
• Product of USA
• Angus Beef

Chef Tips

• Brown in batches for deeper flavor
• Add acid at the end (wine, vinegar, lemon) to brighten
• Slow simmer = tender + luxurious texture
• Bone broth or stock creates richer sauce than water

Storage & Handling

• Fresh: Use or freeze within 3–5 days
• Frozen: Use within 1–2 days of thawing

Classic Beef Stew

Ingredients

• 1.5–2 lbs. Provenance Farm beef stew meat
• 2 tbsp olive oil or butter
• 1 large onion, diced
• 3 carrots, cut into chunks
• 2 ribs celery, sliced (optional)
• 3 cloves garlic, minced
• 2 cups beef broth or bone broth
• 1 cup dry red wine (optional; sub broth)
• 3 potatoes, cut into chunks
• 1 bay leaf
• 1 tsp thyme
• Salt & black pepper to taste

Instructions

1. Pat Provenance Farm beef dry, season with salt & pepper.
2. Brown beef in oil in batches until deeply seared. Remove.
3. Add onion, carrot, celery, and garlic; sauté 5 minutes.
4. Deglaze with wine or splash of broth.
5. Return beef; add broth, bay leaf, thyme, and potatoes.
6. Simmer covered 1.5–2 hrs, until tender.
7. Season, add fresh herbs if desired.
8. Chef Tip: finish with a splash of vinegar or lemon to brighten.

Beef Chili (Smoky Ancho Style)

Ingredients

• 1.5–2 lbs. Provenance Farm stew meat
• 2 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 can diced tomatoes (14–15 oz)
• 1–2 tbsp tomato paste
• 1–2 cups beef broth
• 1 can kidney or pinto beans (optional), drained
• Salt & pepper Lime, sour cream, cheddar, or cilantro (optional garnish)
  

Instructions:

1. Brown Provenance Farm beef in oil in batches. Remove.
2. Sauté onion & garlic; add spices to bloom 1 min.
3. Add tomato paste & diced tomatoes; stir.
4. Return beef + broth.
5. Simmer covered 60–90 min, until tender.
6. Stir in beans in final 10–15 min if using.
7. Finish with lime & toppings.
8. Optional Heat: sub ancho chili paste or add chipotle.

Moroccan Beef Tagine

Ingredients

• 1.5–2 lbs. Provenance Farm stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp cinnamon
• ½ tsp ginger
• Pinch saffron (optional)
• ½ cup dried apricots or prunes, chopped
• 1 tbsp honey
• 2 cups beef broth
• Salt & pepper
• Cilantro or parsley to finish
• Couscous or rice to serve

Instructions

1. Season & brown Provenance Farm beef. Remove.
2. Add onion & garlic; sauté 5 minutes.
3. Add spices; bloom 1 minute.
4. Return beef + broth + dried fruit + honey.
5. Simmer covered 1.5–2 hrs. until tender.
6. Finish with herbs. Serve over couscous.

Flavor Note: sweetness + spice + saffron = classic tagine balance.

4. Beef Curry (Coconut Milk + Coriander + Ginger)

Ingredients

• 1.5–2 lbs. Provenance Farm stew meat
• 2 tbsp oil
• 1 onion, diced
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 2 tbsp curry powder or masala of choice
• 1 tsp turmeric
• 1 can coconut milk (13–14 oz)
• 1–2 cups beef broth or water
• 1 tbsp lime juice
• Salt & pepper
• Cilantro for garnish
• Rice or flatbread to serve

Instructions

1. Brown Provenance Farm beef; remove.
2. Sauté onion, ginger, garlic.
3. Add curry powder + turmeric; bloom 30–60 sec.
4. Return beef + coconut milk + broth.
5. Simmer covered 1.5–2 hrs. until tender.
6. Finish with lime + cilantro.

Option: add potatoes or sweet potatoes for a full one-pot meal.

Beef & Barley Soup

Ingredients

• 1.5–2 lbs. Provenance Farm stew meat
• 2 tbsp oil
• 1 onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 2/3 cup pearl barley
• 8 cups beef broth or stock
• 1 bay leaf
• Salt & pepper

Instructions

1. Brown Provenance Farm beef; remove.
2. Add onion, carrot, celery, garlic; sauté 5–7 min.
3. Add barley + broth + bay leaf.
4. Return beef; simmer 1.5–2 hrs until beef + barley are tender.
5. Season; adjust thickness with broth as needed.

Tip: even better next day — reheats beautifully.