Comforting Beef Stew

Goes Great with the Oven Roasted Cabbage Wedges!!

What you’ll need:

Use Organic where possible!

  • 2 pounds of stew beef, cut into small pieces OR a soup bone with considerable meat on it.
  • 3 Tbs coconut oil
  • 4 cups beef stock (Have some bone broth in the freezer? Use that!) (chicken stock will also work)
  • 2 cloves of garlic, peeled and left whole
  • 2 bay leaves
  • 2 medium onions, diced
  • 2 tsp real salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp honey
  • 1 tsp paprika
  • 2 dashes of allspice
  • 1/2 tsp ginger
  • 4 tsp balsamic vinegar
  • 2 tsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 5 large carrots, chopped
  • 5 ribs of celery, chopped
  • 2 Tbs arrowroot powder

 How you make it:

1. Heat oil in a large pot. Brown meat (if using soup bone, roast in 350 degree oven for about 45 mins, de-glaze the pan with hot water and pour into your stock pot-chop meat into large chunks).

2. Add stock (or water), garlic, bay leaves, onions, vinegars, honey, and spices. Bring to a gentle boil and then reduce heat, cover, and let simmer for 1 1/2 hours.

3. Remove garlic cloves and bay leaves. Add carrots and celery. Cover and cook for another 30 – 40 minutes.

4. Remove 2 cups of liquid. Place in a separate bowl. Add arrowroot powder and stir until smooth. Mix back in with the rest of the stew. Stir and cook until hot and bubbly.

5. If using soup bone- after meat is removed, add to crockpot with about 4 cups of water, 2 Tbsp of apple cider vinegar and turn on low for 12-72 hours. Remove bone and once cooled freeze bone broth for later use. (You may also add veggies of your choice to flavor stock).

(Serves 6 – 8)
Recipe adapted from: