Disclosure: I am a brand ambassador for True Aussie Beef & Lamb. (Yes, I’m very lucky to be working with a great company!) And, I’m compensated for creating recipes, including this one, aussie grassfed beef & mushroom cowhand stew, and for them using their product(s). Believe me, I don’t partner with any brand unless I truly believe in and support their product(s). And, most importantly, would feed these products to my family and friends! All these opinions and the creation of this recipe are credited to me.
Nothing makes me happier than to throw a party (large or small or somewhere in between), host a dinner, have folks over at the spur of the moment for a bowl of soup and cornbread, have friends and family for the holidays! In my ‘Ally World’ it’s all about the food, the ambiance, the mood the joie de vivre that comes from these many times exhausting and tiring, but in a good way, endeavors.
And, when our youngest son finally took the leap and proposed to his beautiful girl, Megan, of many years, the entire family was thrilled!! There was no better way to celebrate than with a big fun party inviting friends in the neighborhood, family, long-time favorite coaches and teachers back from elementary school and more. When you join two people in love, you join more than just them, you join two families both with their beautiful legacies, histories, and traditions.
So, for this party, I worked for months visualizing in my head how it would roll out. I wanted it relaxed and comfortable. I wanted folks to participate in the food (so, I handed tongs to some and said ‘You’re in charge of cooking the lamb chops, just do blah blah!”) I wanted it conducive to meeting new people and to do this, I created small conversation areas where several people from two to six to eight, could join and catch up with old friends and meet new friends. I called these areas ‘circles of trust’ (COT)! One popular ‘COT’ was around the live fire where the most tender deeeelicious lamb chops were grilled. And, yes, all I did was bring out new batches of freshly seasoned chops, and my designated ‘sous chefs’ with their tongs cooked them perfectly. Guests would simple pull them from the hot fire grill and start munching!
Then, of course, there was the big dinner area defined by a large table of hot dishes in chafing dishes, including this aussie grassfed beef & mushroom cowhand stew and other fabulous meats and vegetables. In order ‘not’ to create a traffic jam, the sides for the serve yourself meal were on another table in another area. Presto! No clogging of people and jamming up trying to fill plates. Of course, we’re lucky we have a big yard and we used it all for this party!
Now thisaussie grassfed beef & mushroom cowhand stew is beyond easy and this recipe is for a crowd! Of course, it can be factored for fewer people, but if you have a lot of folks to feed, then this is the pot of love for you! I made it two days in advance of the party just to let it ‘sit’ and have those flavors become even more rich and deep.
Live each day to the fullest, create memories that make your world sparkle, give to others through tasty food and happiness!! xoxo ~ally
PS…A quick video at the end of this post sharing the party!!
- Serves: About 30+
- Preheat oven to 400
- ¼ cup garlic granules
- 3 Tbl. sea salt
- 2 Tbl. coarse ground pepper
- 3 Tbl. Bragg Organic 24 Herbs & Spices
- 3 Tbl. Bragg Premium Nutritional Yeast Seasoning
- 3 Tbl. Harissa, dry mixture
- 15 lbs. Aussie grassfed New York Strip, cut into large bite size chunks
- 3 cups sweet onions, large dice
- 3 (12 oz.) boxes [organic mushroom soup|//www.pacificfoods.com/organic-cream-of-mushroom-condensed-soup}
- 32 oz. baby bella mushrooms, sliced
- 2 cups Fresh flat parsley, loosely packed and roughly chopped
- Mix together the garlic, salt, pepper, herbs & spices, yeast seasoning and harissa. Add the beef to a very large stock pot. Sprinkle on the seasoning mixture. Toss and blend into the beef chunks.
- Add the sweet onions. Cover the beef with water, about three inches above the beef. Double foil and put over the pot. Cover with the lid.
- Put in the preheated 400 degree oven for 4 ½ hours. After about two hours, check to see if more water is needed. (Gently lift foil and peel back somewhat to see level in the pot.).
- Cook another hour then remove the lid and peel back the foil about halfway and add the mushroom soup. Blend somewhat or as best you can. (Add more water if needed. The beef chunks should be covered about two inches with liquid.) Replace foil/lid and return to the oven and cook another 1 ½ hours.
- Remove from the oven. Remove lid and foil. Add mushrooms and blend. Recover with foil and lid and let the beef rest about an hour. The mushrooms will tenderize in the hot gravy broth. Add in 1 ½ cups of fresh parsley, blend then garnish on top with the remaining parsley.