Grassfed Beef Stew uses one of my favorite super foods: Grassfed Beef Bone Broth. This stew is so scrumptious that we fight each other over the last serving. The last several times I’ve made it, I’ve made it in normal portion sizes, instead of assuming that every family member will want four bowls. The flavors that make this stew over-the-top are an organic or imported dry white wine, marjoram and oregano.
The dry white wine absolutely should not be skipped. It changes the flavor profoundly and in such a way that the stew really dances on your palate. Also, people say that marjoram and oregano are interchangeable. I HIGHLY disagree and both play important roles in this stew’s flavor profile.
When I made the bone broth earlier in the week, I saved the fat cap that rose to the top in the fridge. Many times I’ll pull it off for pie crust or roasting veggies. I keep it in there for Grassfed Beef Stew. It has a ton of flavor. I also chose to use julienned carrots instead of big carrot chunks. They contribute a great flavor without competing with the stars of the show: Grassfed beef and perfectly cooked potatoes that have absorbed some bone broth fatty goodness.
Ingredients (Makes 8 servings) (Cook time: 2 hours, actual hands on time: 15 minutes)
1.5 lbs grassfed beef stew meat OR grassfed chuck roast cut into cubes
A mineral-rich salt (like fine ground Celtic sea salt) and pepper for sprinkling on the raw meat
1/2 gallon beef bone broth (8 cups)
1/3 c dry (not sweet!) organic or imported white wine (the conventional stuff is loaded with fluoride based pesticide, Cryolite)
2 organic medium or 1 large yellow onion
2t organic dried marjoram
1t organic dried oregano
2-2.5 lbs chopped organic red potatoes (I used 2.5 so it’s extra chunky)
15oz organic julienned carrots (I bought them pre-chopped) or 4 large organic carrots chopped
1T mineral rich salt (fine ground Celtic sea salt) (note: unsalted homemade broth is used)
Start with room temp meat. Cooking cold meat on the stovetop or oven makes it tough. Lightly salt and pepper all of the sides of the cubed meat. Use a large pot for the broth, add in the meat and dry white wine. Bring to a boil. When boiling, reduce the heat to low, cover and let it simmer for 1.5 hours. Prep your veggies towards the end of this time.
After the meat, broth and wine has cooked on low for 1.5 hours, add in all the remaining ingredients and mix well. Cover and cook another 3o minutes.
It’s smelling all kinds of delicious now!
Oh yeah!! There’s lotsa yum on that ladle!