At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

Our grass fed stewing cubes are perfect for slow cookers, Dutch ovens and stews.

Here are three recipes:

Flemish stew : Stoofvlees op grootmoeders wijze

4 lbs beef cubes

4 tbsp butter

Salt and pepper

3 onions sliced

3 tbsp flour

1.5L beef broth

2 beers (350mL)

4 thyme twigs

2 bay leaves

1 tbsp dijon mustard spread on 1 slice of bread

1 tbsp brown sugar

Dry beef cubes with paper towel and salt and pepper them well. In a large pot (creuset), heat 2 tbsp butter on medium fire. Brown a layer of cubes (do not overcrowd as they will boil instead of brown) for 3 minutes each side without stirring.

Once brown, remove and repeat with the remaining cubes. Reserve cubes in a plate and heat 2 tbsp butter on low heat then add onions with ½ tsp salt, cook for 15 minutes.

Add flour and stir well, cooking for 2 minutes. Pour the broth in while deglazing the pot, then add the beer, thyme, bay leaves, beef cubes and their juice. Raise the temperature and wait until it boils.

Lower temperature and let simmer, adding the slice of bread mustard face down, covering the pot halfways. Simmer for 24 hours, stirring now and then to avoid pieces sticking on bottom. Once cubes are tender, add salt and pepper to taste, even a bit of brown sugar.

Remove thyme and bay leaves and serve with mashed potatoes or even better with fries and mayonnaise. To add some colour, you could add chunks of carrots when you mix in the beer.

Argentinian Carbonada Criolla

• 1/3 cup vegetable oil
• 1 onion, diced
• 1 yellow pepper
• 2 garlic cloves, minced
• 2 packages beef cubes (or try lamb or llama !)
• 1 big can good quality crushed tomatoes
• 1.5 cups beef broth
• 3 large sweet potatoes in big cubes
• 2 russet potatoes in big cubes
• 1.5 tbsp sugar
• 1 butternut squash peeled and cubed
• 1 cup green beans, cut
• 1 cup dried apricots, chopped
• Salt and pepper to taste
• Corn optional

In a Dutch oven, heat oil and sauté onions, bell pepper and garlic until soft. Add meat and cook on medium high while browning all sides. Add tomato can, broth, all potatoes, sugar, squash, apricots and beans and lower to simmer. Cover and simmer for 1-2 hours until beef is tender. Stir now and then to prevent sticking to bottom. If adding corn, throw in at last minute and simmer for 5 minutes more. Serve with chunky bread slices.

Chili Colorado

• 3 dried Guajillo chilis
• 2 dried ancho chilis
• 4 dried New Mexico chilis (if you can’t find any omit)
• 4 cups chicken broth
• 1 roasted tomato ( heat cast iron skillet over high heat, add tomato and cook turning often until charred)

• 4 packages beef stewing cubes
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion diced
• 6 garlic cloves, minced
• 1 tbsp ground cumin
• 2 tsp dried oregano
• ¼ tsp ground allspice
• 2 tbsp apple cider vinegar
• 2 tbsp corn starch

To make sauce, remove stems and seeds from chilis. Place chilis in microwave oven and microwave for 2 intervals of 15 seconds. Heat 2 cups of chicken broth until hot, submerge chiles and cook for 2 minutes. Place chiles, tomato and broth with chilis in blender and process until smooth.

For the stew, season beef with salt and pepper, in Dutch oven heat oil over medium high heat and add beef in a single layer, searing all sides until golden brown. Remove and repeat with the remaining cubes. When done searing, remove cubes and set aside. Add onions to pot and sauté for 4 minutes. Add garlic and cook for another minute, then add spices and stir for 1 minute. Return beef and juices back to Dutch oven, add sauce and broth and bring to boil. Reduce heat to low and simmer for 2-3 hours until beef is tender. Make a slurry of corn starch and a bit of water, stir slurry in stew to thicken sauce. Simmer for 10 minutes. Add salt and pepper to taste. Enjoy with some rice, tortillas and pico de gallo.