It is football season which gives me the perfect excuse to be in the kitchen early Sunday morning. We kept it pretty easy the first week with this Beef Bone Broth Stew. I made it right after breakfast and let it cook the whole day. The trick to stew is letting it cook low and slow. It infuses all the deliciousness of the beef, hardy veggies and spices. It made the house smell fantastic. By dinner time we were itching to grab a bowl!
Mince garlic and quartered your white onion. Then using a pan add avocado and turn to medium temperature. Add onions and garlic and sauté until garlic browns and the onions start turning translucent. While garlic and onions are cooking, add the stewing beef to a bowl and toss in the flour. Then transfer to the pan to brown each side of the beef. Cook for about 8 minutes. Transfer garlic, onions, and beef into a crockpot. Then add the remaining ingredients. Cook on low for 7-8 hours. Occasionally check on it and mix it around. Around 6 hours check the thickness of the stew if you want it to thicken add 2 tbsp of all-purpose flour at time. Once ready, serve with warm bread and butter.
Cook time: low, 7- 8 hours
Ingredients:
1 tbsp avocado oil
4 garlic cloves
1 white onion, quartered
2lbs of stewing beef
⅓ C all-purpose flour
4 medium carrots
3 celery stalks
5-6 small potatoes, halved
