Tuesday, January 03, 2012

Nourishing Beef Stew

So, your bone broth is ready and you want to make a stew with it.  Here's a delicious and nourishing recipe.  You will love this stew! 

First I will say, not everything below fits in the pot at once.  You can use two pots, or what I do is just put as much in as I can and then add more the next day after we eat some of it.


Your homemade bone broth, it's probably about a gallon? of liquid once you strain it
4 lbs (grassfed, preferably) beef (I use ground, but you can use stew meat or anything really)
2 onions
6-8 stalks of celery
6-8 carrots
2 sweet potatoes (not the orange yams; you can use regular potatoes too)
3 cups mushrooms
4 whole tomatoes
several sprigs of thyme
2 cloves of garlic, crushed
5-6 TBLS sea salt or more; to taste (I know this sounds like a lot, but you can really salt liberally since there is no salt in the broth yet; salt to taste, but this is about how much I use)
2 teaspoons ground pepper
1.5 cups red wine
1 teaspoon ground cloves (optional)
several pieces of orange peel (optional)
your bone marrow (optional)
1 TBS gelatin (optional)


1. If you are using your bone marrow, which you set aside in the freezer while your broth was cooking, defrost/cook the marrow in a skillet.  A lot of fat will come out, as well as the marrow cooking.  Once it's no longer red or pink, add it into your stock pot, fat included.

2.  Brown your beef in a skillet.  I did 3 lbs, and then added the fourth the next day.

3. While your beef is browning, chop all your veggies, but start with about half of each veggie to see what fits in your pot.  You can add as much as will fit, and then add the rest the next day.  Everything else aside from the veggies, use the full amount.

4. Put everything in your pot and bring to a boil.  Cover and simmer until the potatoes and carrots are soft.  About an hour should do it.  Cook it longer if you use stew meat cause it will take a while for the meat to soften up.  With ground beef it's already soft.

5. Serve and enjoy!  You will encounter some thyme sprigs and the orange peel.  Don't eat them, just pick them out as you find them.  You could put that stuff in a cheesecloth sachet before you add it to your stock so it's not floating around randomly and you can remove it easily, but if you don't have any or you are lazy like me you can just pick them out.

Let me know if you make this!

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