Beef stew is a classic winter dish. It’s hearty, satiating and my recipe provides extra nutrients due to the bone broth sauce; a perfect meal to return home to after a long walk on a crisp winter’s day.
I like to serve my stew with broccoli and ghee mash with some roasted parsnips and carrots on the side for those who want more carbs. To make the broccoli mash, simply steam until tender and then place into a food processor along with a tablespoon ghee / butter.
Approximate nutrition per serving: 288kcal / 19.5g fat / 9.8g saturated fat / 3.2g totals carbs / 1.4g fibre / 1.8g net carbs / 25g protein.
- 400g organic, grass-fed diced beef steak, I buy from Green Pasture Farms and Eversfield Organic
- 475ml organic beef bone broth
- 1 cup water
- 1 echalion shallot, finely chopped
- 3 cloves garlic, crushed
- Fresh herbs of choice, I like rosemary and thyme
- 2 teaspoons dried herbes de provence (optional)
- 2 celery stalks
- 2 tablespoons grass-fed ghee / butter
- (Optional: sweet rice flour to thicken sauce)
- If you have plenty of time, marinate the meat along with the onion, garlic, celery and herbs for a couple of hours before cooking. This will enhance the flavour.
- Preheat the oven to 160ºC.
- Melt the ghee in a large frying pan. Add the onion, garlic, celery and herbs, and sauté until it starts to soften. (If you have marinated the meat, add it all to the frying pan.)
- Add the beef to the frying pan and cook until it starts to brown.
- Whilst the beef is browning, heat the bone broth and water in a small saucepan.
- Add the meat to a casserole dish along with the warm bone broth.
- Tightly cover and place into the oven. I find that 2½ to 3 hours creates a delicious, rich flavour and causes the meat to become melt-in-the-mouth.
- I recommend checking the stew about every 45 minutes to ensure there is plenty of liquid. If not, simply add more bone broth.
- Once the meat is tender, the stew is ready. If the sauce has not reduced then you could add some sweet rice flour to act as a thickener.