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

Recipe by Amy Sotis


Prep time


Cooking time






  • 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


  • 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).