Beef Stew
Enjoy this comfort food with none of the regret! This stew has bone broth, which supports gut health and joint health, while having all the rich flavors of a homey, slow-cooked dinner.
Beef Stew
4-6
servings15
minutes5-6
hours2500
kcalIngredients
2 pounds boneless beef stew meat (raw)
Garlic powder, salt and pepper to taste
2 tbsp. olive oil
8 ounces sliced mushrooms
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. butter
1 tbsp. tomato paste
2 1/2 cups beef bone broth
5 medium carrots, cut into chunks
4 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
Directions
Generously season stew meat with garlic powder, salt and pepper. Next, heat olive oil in a large skillet over medium-high heat until hot.
Add the onion and mushrooms, then sear the beef with the onions and mushrooms for 1-2 minutes. Remove from the skillet and set aside.
Add garlic and stir for about a minute. Next add tomato paste, and cook for another minute.
Slowly add beef bone broth. Stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in a slow cooker or instant pot. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high, and cook the roast for 5-6 hours until the meat is fork tender (If you don’t wish to use a slow cooker, after all ingredients are added, simmer on low for 1-2 hours).