Beef

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Warm up the winter season with the addition of hearty and nutritional Idaho beef to your everyday meals. Idaho cattle are raised in every county in the state, with the largest production in southern Idaho. With well over 1 million head of cattle grazing through Idaho’s wide-open spaces, cows outnumber the number of people living in Idaho! Idaho produces so many cattle that in order for Idahoans to eat all the beef produced here, every person in the state would have to eat 2 quarter-pound hamburgers every day.

Not only does beef taste good, but it also is a great way to fuel your body with all the right nutrients. Beef has ZIP (Zinc, Iron and Protein) in each delicious serving- zinc helps you think and improves your memory, iron helps your brain develop by supplying oxygen, and protein builds and repairs your muscles and is a great source of energy for your body. Whether it’s grilled, roasted, braised, stir-fried or baked, beef is a great tasting, healthy choice for any meal!

Beef Picadillo-Stuffed Acorn Squash

Ingredients:
1 pound ground beef
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (recipe following)
¼ teaspoon cinnamon
1 can (8 ounces) tomato sauce
1/3 cup raisins
1 acorn squash, quartered, cooked
1 tablespoon slivered almonds (optional)

Instructions:
1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.

2. Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins, bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired.

Chilly Day Beef Chili

Ingredients:
2-1/2 pounds boneless beef chuck or round, cut into 1/2 –inch pieces
2 cans (15- ½ ounces each) black beans, rinsed and drained
1 can (15- ½ ounces) chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon pepper
1 cup prepared thick-and-chunky salsa
Toppings: shredded cheddar cheese, diced red onion, diced green onion, diced avocado, and light-sour cream

1. Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2- quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours, until beef is tender.
2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Recipes courtesy of the Idaho Beef Council and the National Cattlemen’s Beef Association.

Previous What's Fresh from Idaho Features

Nursery Products
Dairy
Apples
Beef
Peaches
Asparagus
Cherries
Strawberries