Winter Recipe 3- Bone Broth Beef Stew

Bone Broth Base

• 4-8 beef bones (I personally use tibia, ribs, or femurs)

• 6 oz tomato paste

• 1 tsp smoked paprika

• ½ tsp each, salt & pepper

• ½ tsp oregano

• ½ tsp thyme

• 3 carrots

• 4 ribs celery

• ½ cup yellow onion (coarse chopped, about ½ a small onion)*unless I am cooking for my friend Megan, then NO ONIONS :)

• 2 bay leaves

Homemade Beef Stew

• 2 tablespoon butter

• 1 lbs beef for stew (I used a chuck roast portion, cubed into 1 inch chunks)

• ¼ cup all-purpose flour

• 3 carrots (sliced)

• 4 ribs celery (sliced)

• ½ cup yellow onion (chopped, about ½ a small onion) *unless I am cooking for my friend Megan, then NO ONIONS :)

• 1 tomato (chopped)

• 1 russet potato (quartered and sliced)

• each, salt & pepper (to taste - add at the end of cooking time)

Instructions

1. Preheat oven to 450℉ (232℃) and coat the beef ribs with the tomato paste and seasoning (smoked paprika, salt, pepper, oregano, and thyme). Place the ribs on a baking sheet that is lined with parchment paper (or aluminum foil). Bake for 30-35 minutes until nicely browned but not turning too dark or blackened. Remove from the oven and place in an 8 qt stock pot.

2. Add enough water to cover the beef bones and add mirepoix (rough chopped carrots, celery, and onion) and bay leaves. Cover and cook on low heat for as long as you can (a crock pot can be used to let the bones simmer on the low setting overnight) but a minimum of 1 hour. If you are using a shorter simmering time, increase the heat to medium and cook at a low boil.

3. After simmering, place a fine sieve colander over a large bowl and transfer the liquid into the large bowl (we will be returning the broth to the stock pot later) straining out the bones, vegetables, and bay leaves used for making the broth.

4. Return your stock pot to the stove top and increase the heat to medium, add the butter and let it melt then swirl to coat the bottom of the stock pot evenly. Coat your cubed beef with the all-purpose flour, and place the chunks into the stock pot and melted butter. Cook for 3-4 minutes, then add the onion and cook for about 2 more minutes. Return the broth to the stock pot.

5. Add your second set of sliced vegetables, including carrots, celery, tomato, and russet potato. Cover and cook on medium for 1 hour. Taste, and add any desired seasoning before serving. If you like your stew thicker, remove the lid and continue to simmer and reduce for 30 minutes. Remove from heat and allow to cool for 5-10 minutes before serving.