Warming Stews and Roasts

Tender, mouthwatering beef stews and roasts make for hearty comfort food at your dinner table all winter long.

From our meat case, select from high-quality Niman Ranch meats, raised with care by small farmers committed to sustainable, humane practices and never given any antibiotics or hormones. To complete your meal, add seasonal local produce and fresh herbs from Silverwood Organic Farm, Natick Community Organic Farm and others.

Cooking meat low and slow, on the stove, in the oven or in your slow cooker, brings out the flavor of the ingredients, tenderizes the meat and offers an easy, one-step cooking process. Plus, you’ll be tempted by the aromas throughout your kitchen.

Here are three ways we love to make stews and roasts:

Moroccan Beef Stew with Spinach
Start with pre-cut stew meat, which our butchers cut from the top round. Coat the meat with a paste made of olive oil and equal parts ground cumin and ground coriander. Add sliced carrots, 28oz of canned diced tomatoes and 14oz canned chickpeas to a slow cooker, and cook for 4 hours on high or 6-8 hours on low. Just before serving, stir in a few cups of spinach until wilted. Serve over rice.

Shredded Beef Stew with Mushrooms
Select a 1 1/2 – pound beef chuck boneless roast from the meat case. This robust roast softens and tenderizes when cooked slowly at a low temperature in liquid. Season with salt and pepper. Brown the roast for 2-3 minutes per side. Set the roast aside. Saute a diced onion until softened, and then add 2 pounds of chopped mushrooms. After the mushrooms are browned, add 5 minced garlic cloves to the pot. Add 4 cups of beef stock and ½ cup of dry sherry, and then bring to a boil. Season with smoked paprika, nutmeg, cloves, cayenne powder, and salt and pepper. Add the roast back to the pot and simmer, covered, for 2 hours, until the meat is very tender. Take the roast out of the pot and use a fork to shred the meat. Return it to the pot with the mushroom mixture and cook on low for 30 more minutes. Serve over mashed potatoes.

Rib Eye Roast with Fresh Herbs and Potatoes
Available boneless and semiboneless in our meat department, a rib eye roast is a rib roast that has been carved partly or totally off the bone. For a simple, flavorful preparation, brush the roast with balsamic vinegar and place it in a roasting pan. Coat the roast with a paste made with 2 tablespoons each of minced garlic, sea salt, chopped fresh thyme, plus 1 tablespoon chopped fresh rosemary and 1 tablespoon of olive oil. Roast for 15 minutes at 450F. Then, reduce heat to 325F and continue roasting for approximately 2 hours for medium, or test for your desired level of doneness with a meat thermometer. Slice across the grain and serve with roasted potatoes and asparagus.