Simple stew recipe that you can adapt to suit any vegetables growing in your garden, or hanging out in your fridge! Stews are also a great way to try new veggies: next time you’re at the farmer’s market, opt for a type of leafy green you don’t normally consume or try a root vegetable you don’t know how to cook. Pop it in the stew, and nourish your body!
Nourishing Bone Broth Beef Stew
Ingredients
1 packet of Byron Grass Fed beef mince (500 grams)
4 large carrots (or any other root vegetable)
1 small head of cauliflower (could substitute for any other veggie as well)
1 medium-sized onion or leek
1-2 inches of fresh ginger
Lots of leafy greens (quantity really depends on how ‘green’ you want to make your stew. We like it super green over here, so includes 1/2 large bunch of parsley, 1 bunch of mizuna greens, and 1/2 bunch of silverbeet)
1 tablespoon of dried herbs (whatever you like, this time we used rosemary and oregano)
4 cups of bone broth
Approx 400 ml of tomato paste (one large can)
2 tablespoons of your preferred fat (we used tallow from the bone broth, but you can use butter, olive oil, coconut oil, or ghee)
big pinch of sea salt
few cracks of fresh pepper
Instructions
In a large pot, add your chosen fat, and the mince. Stir regularly until it is almost cooked through.
Add in your chopped onion (or leek), as well as the salt, pepper, herbs, and grated ginger.
Once the onion is soft, add in chopped carrots and cauliflower. Leave out the greens for now. Note: chop the cauliflower super fine, almost like ‘rice’.
Add in your bone broth, and tomato paste and turn the oven on high until it starts to boil
Cover with a lid, and simmer for 20 minutes.
Add in all your chopped greens, and press them down with a spatula to submerge everything (it may look like a heaping pile at first, but they will simmer down!)
Let the stew simmer for another 20 minutes, with the lid off.
Serve!
