Tag Archives: grassfed beef

Thai Curry Beef

Thai Curry Beef - Instant Pot or Slowcooker Options, made with Stewing Beef and Bone Broth in less than 15 minutes!Cooking for kids is a game changer eh? And I only have 1! Kudos to you mamas (and papas! #dontforgetdads) cooking for multiple babies. I never truly appreciated the flexibility I had when it was just me and maybe my husband I was cooking for. Timing didn’t really matter, meltdowns didn’t happen if we ate too close to bedtime, smoothies or salads were a totally fine fall-back option. Add in a baby learning to eat and having to be a little extra thoughtful about making sure our meals fit her stage of eating development just complicates things even further!

Since nutrient-dense, home-cooked meals are the top priority in my house (read: non-negotiable), I have had to figure out some ways to get those kind of meals on the table quickly! My favourite tool for accomplishing this is without a doubt, my Instant Pot. I use it several times a week and honestly don’t know how I would manage without it! Things are usually a little crazy in the mornings, so while I could put dinner in the slow cooker, it goes much more smoothly if I can throw it in the instant pot during her afternoon nap around 1-2ish. (Bonus: you can put frozen meat in it too! So I only sort of have to plan ahead.)

Instant Pot Love

Ingredients for Amanda Naturally's Thai Curry Beef using the instant pot or slow cooker!

This amazing gadget is especially helpful because the easiest meat for my almost 11-month old to eat, is anything that is shredded or pulled. Chicken thighs, pork shoulder and stewing beef are top choices right now. Considering the fact that it’s the middle of summer, stewing beef doesn’t normally come in to the rotation. But it’s such a great food for her – both developmentally and nutritionally – that I was determined to figure out how to use it in a way that wasn’t just plain ol’ stew!

This recipe for Thai Curry Beef is a typical weekday recipe for me – a non-recipe recipe as I like to call it. A “throw it all in the instant pot and see what happens” recipe. And boy did it turn out delicious! It’s now part of the weekly rotation and we all love it – especially the kiddo! 

Thai Curry Beef
A quick recipe with only 10-15 minutes prep TOTAL! Delicious, family-friendly, nutrient-dense and flexible!
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Prep Time
15 min
Prep Time
15 min
  1. 1 cup bone broth
  2. 1 onion, diced
  3. 1 tbsp green curry paste (I like Aroy D brand)
  4. 1 tbsp fish sauce (optional, but it takes it to the next level)
  5. 1-2 cloves of garlic (or 2+ tsp garlic granules/powder)
  6. ½ tsp salt
  1. 2 lbs stewing beef (grassfed preferred)
Final Touches
  1. 4 cups baby spinach, roughly chopped
  2. ½ cup full-fat coconut milk
  3. cilantro, for garnish
  4. green onion, for garnish
  5. sweet potato noodles, zoodles, cauli-rice or white rice for serving
  1. Combine broth, onion, curry paste, fish sauce, garlic and salt into the bottom of your slow cooker. Mix well.
  2. Add in stewing beef. Cook on low all day (minimum 8 hours).
  3. Stir in ½ cup coconut milk and spinach about 10 minutes before serving. Heat through.
  4. Serve on sweet potato noodles, zoodles, cauli-rice or white-rice, topped with cilantro and green onion.
  1. Combine sauce ingredients in bottom of the instant pot.
  2. Add stewing beef, secure lid. Press "Meat/Stew".
  3. When done, let it return to pressure naturally and ideally let it sit in warming or slow cooker mode for another hour or so. You can let it sit more if you have the time!
  4. Stir in ½ cup coconut milk and spinach about 10 minutes before serving. Heat through.
  5. Serve on sweet potato noodles, zoodles, cauli-rice or white-rice, topped with cilantro and green onion.
Amanda Naturally http://www.amandanaturally.com/

Curry Burgers with Cilantro Lime Mayo

Curry Burgers with Cilantro Lime Mayo | AmandaNaturally.com Burgers are a staple in our house! Why? Because they’re quick to make, delicious and inexpensive. The last part is key, because when buying properly raised meat, cost does become a factor. And after beef shanks and organ meats, ground beef is the cheapest cut you can get! So between tacos, burgers, pasta sauce and chili (in the fall/winter), we eat a lot of it!

And while I could eat the same ol’ burger day in, day out (plain topped with salsa, sauerkraut, red onion and avocado – for anyone who’s interested!), I do enjoy changing it up from time to time. Case in point, this recipe for Curry Burgers with Cilantro Lime Mayo! By changing the spices and toppings just a bit, you have a whole new take on a typical meal!

We usually eat our burgers on top of a great big salad, but these guys would be perfect as sliders, on plantain biscuits buns or with a side of sweet potato fries


Try not to use the store-bought mayo if you can. In the USA you can buy ones made with clean oils, but so far in Canada we still only have canola oil-based mayos. Yes, even the ones that say “olive oil mayo” use predominantly canola oil. Homemade mayo is super easy to make though – check out my directions here.


Curry Burgers with Cilantro Lime Mayo
Serves 4
A flavourful take on a typical meal!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Mayo Ingredients
  1. ⅓ cup homemade mayo (avocado oil, egg, sea salt, lemon, mustard powder)
  2. zest and juice of 1 lime
  3. ¼ cup packed cilantro, chopped
Burger Ingredients
  1. 1lb grassfed beef (or blend of beef and pastured pork)
  2. ½ onion, diced finely
  3. 2-3 tsp curry powder (I use 3, because we really like curry!)
  4. sea salt
  5. black pepper
  1. Green onion
  2. Avocado
  3. Cilantro
Mayo Directions
  1. If you don't already have mayo made, pull an egg out of the fridge about an hour before making dinner.
  2. Make mayo, and set a ⅓ cup aside.
  3. Add lime zest, juice and cilantro to mayo and stir to combine.
  4. Refrigerate until ready to plate.
Burger Directions
  1. Combine all ingredients and form into 4 patties.
  2. Pan fry, or grill, about 5 minutes per side, until cooked through.
  3. Top with cilantro lime mayo, diced green onions and any other toppings you want!
  1. HOMEMADE MAYO: http://www.amandanaturally.com/mayo/
Amanda Naturally http://www.amandanaturally.com/

What are your favourite things to add to a burger patty to spice it up??


Our Trip To The Stoddart Family Farm

Last Saturday was my husband’s birthday and the previous Tuesday was my birthday – so to celebrate, we spent Saturday afternoon at an open house at a local farm. Doesn’t everyone celebrate birthdays that way?? 

We have been on the hunt for a local farm that raises 100% grassfed beef and pastured pork, from which to buy a ¼, ½ or whole cow and a ½ or whole hog. Why you ask? Well for a few reasons. 

  1. From a cost perspective, nothing compares. When you buy a ¼ cow, it ends up being $4.99/lb for all the different cuts. That means even the steaks are $4.99/lb! 
  2. You can select the types of cuts you want and you will get all of the odds and ends, including back fat (for making tallow), bones and organs. (You don’t have to take these bits, but eating snout-to-tail is not only ethical, it’s delicious and incredibly healthy)
  3. It is important to us to support local farmers.
  4. We want to be connected with where we get our food from. It can be hard to “meet your meat” but we believe it’s an important part of the process. If you see the animals alive, you can’t help but be respectful and grateful for the life that was given, to allow you to live your life.  

I can’t remember how I stumbled across these guys but oh boy am I glad I did. Harry and Silvia Stoddart from The Stoddart Family Farm are the real deal when it comes to raising animals properly. Two incredibly intelligent people – Harry worked in corporate finance and Silvia has a background in biochemistry – their passion for ethical meat production was inspiring. 

Harry calls both Joel Salatin from Polyface Farm and Allan Savory of the Savory Institute his mentors and he has implemented many of their farming practices on his acreage. You might remember Joel Salatin from Food Inc. – he’s the farmer who always talks about allowing the pig to express its pigness! He has developed a rotational grazing system on his farm that not only encourages the health of both the animals and the pasture, but results in an exponential increase in profit per acre because it’s being used so strategically. He sums it up on his website in this creative and intriguing way:

For context, please understand that we don’t do anything conventionally. We haven’t bought a bag of chemical fertilizer in half a century, never planted a seed, own no plow or disk or silo—we call those bankruptcy tubes. We practice mob stocking herbivorous solar conversion lignified carbon sequestration fertilization with the cattle. The Eggmobiles follow them, mimicking egrets on the rhinos’ nose. The laying hens scratch through the dung, eat out the fly larvae, scatter the nutrients into the soil, and give thousands of dollars worth of eggs as a byproduct of pasture sanitation. Pastured broilers in floorless pasture schooners move every day to a fresh paddock salad bar. Pigs aerate compost and finish on acorns in forest glens. It’s all a symbiotic, multi-speciated synergistic relationship-dense production model that yields far more per acre than industrial models. And it’s all aromatically and aesthetically romantic.

Allan Savory is doing incredible work rehabilitating the earth in Zimbabwe. About two thirds of the earth is not arable – so it cannot be used for growing crops. When we try to play God and manipulate the earth to grow crops on such land, it is an incredible drain on resources such as water, it causes more damage to the earth because fertilizers are heavily relied upon and it exacerbates drought and nutrient-deficient soils because no animals are there to return the nutrients to the soil. According to the Savory Institue: 

For centuries we believed livestock were a major cause of desertification, but Savory’s research showed that the cause lay in how those livestock were managed. His solution involved mimicking the behavior of the formerly vast herds of wild grazing animals he had witnessed as a young biologist. He devised a simple method any pastoralist can use to move massive amounts of carbon and water from the atmosphere back to the soil and begin reversing thousands of years of human-caused desertification – on the scale required, which no technology imaginable can accomplish. In the process, we can feed more people and enhance societal well-being.

Both Salatin and Savory are going against the grain – literally. They are combining the wisdom of our ancestors who had to live in rhythm with the earth, with advances in technology to feed the world and rehabilitate the earth at the same time. 

According to Harry, there are 3 pillars of raising animals for consumption:

  1. It must be healthy for the animal.
  2. It must be healthy for the human who will consume it.
  3. It must be healthy for the environment.

Every decision they make at Stoddart Family Farm has to be consistent with all 3 pillars and because of this, they raise incredibly healthy animals whose nutritional quality is unparalleled, and their pasture is a lush and diverse ecosystem full of frogs (a major indicator of pasture health), bugs and a variety of plant matter.

Last Saturday they had an open house, and we happened to be around, so we drove the 45 minutes northeast of Whitby to the far side of Lake Scugog. Boy we were in for a treat! Harry took us on a tour all over the farm, including out to all the pastures. It was a beautiful day, we were out there for over an hour, and we loved every second of it! Here are some photos I snapped that day – bear with me, they are taken on my phone.

The beautifully muddy yard filled with happy pigs!
It had rained most of the previous week and the pigs were rolling in the mud like it was their job (which it kind of is!)
Ducks hanging out by the pond.
Pasture-raised chickens which will be processed at 10-11 weeks old, compared to the 6 week old conventional meat birds.
Every day they move the coop to new grass so the chickens have plenty of bugs and plants to eat. You can see the path of the coop. After about 1 week the grass is completely regrown and you can’t even see where the coop was.
Walking through the wide open pasture to the sheep. Every day they are moved to different areas of the pasture.
Happy sheep – their baa’s were hysterical!
Harry explaining how they don’t just move the sheep to the next closest pasture the next day. He takes into account the health of the pasture and what the animals need, and then makes a decision regarding where he will set them up the next day.
Many of the sheep have been shorn already. They use the wool to make beautiful yarn.
Little baby sheep!
Cows grazing on grass – the way nature intended it!
The cows are also moved every day to new pasture.
This little guy was less than 24 hours old! They don’t castrate their bulls, so nature takes its course on the pasture. Which results in a bigger herd. If anything happens during the birth, the cow can still be processed for meat. Sounds harsh, but it’s actually better than in nature, where much of the animal may go to waste instead of being used as food.
Talk about free range eggs from free range hens! (and roosters!)
Struttin’ his stuff as we head out for the day.


As we left, we felt incredibly inspired and grateful. We have our very own version of Polyface Farm at Stoddart Family Farm. That night we cooked up some of the most delicious burgers we’ve had in a long time, with ground beef purchased from the farm. We immediately put in an order for an entire cow and pig – which we will be sharing with my parents and some of our close friends. And while I can’t vouch for the pork yet, if the beef was any indicator, we are in for a treat.

If you are currently purchasing grassfed or organic meat at a local butcher, and are finding it tough on your budget, I strongly recommend looking into Stoddart Family Farm. At $4.99/lb you are getting an incredible deal on the highest quality product possible. And most importantly, you will be supporting a small, local farm, whose primary goal is health – of the animal, the consumer and the earth.

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