Prep: 10 min | Cook: 45 min | Serves: 6-8
2 pounds boneless chuck roast
2 pouches Bare Bones Beef Broth
3 carrots, peeled and chopped
3 celery stalks, chopped
3 tablespoons tomato paste
1 onion, thinly sliced
1 tablespoons dried thyme
1 tablespoons black pepper
4 bay leaves
Heat a dutch oven (or high sided soup pot) on medium high heat and add 1-2 tablespoons of olive oil.
Season beef cubes with salt and pepper. Brown in small batches. (You’ll likely have 3-4 batches, depending on the size of your pot).
Add veggies, tomato paste and spices. Brown veggies then add broth. Bring to a boil. Reduce heat to medium-low and cover.
Relax and simmer for 45 minutes. Remove bay leaves before serving and garnish with fresh chopped parsley.
Optional – for a richer stew add a can of diced tomatoes and a cup of red wine with the veggies 🙂
DON’T SKIMP ON THE BROTH!!!
You may be tempted to use low-cost generic broth or flavor cubes with this recipe.
That’s a huge mistake. Here’s why…
The broth typically found in stores is loaded with preservatives, sodium, and is often made from beef raised on hormones and antibiotics… yuck!
Bare Bones Broth uses bones from humanely-raised grass-fed beef and organic veggies. The traditional “low and slow” 20+ hour simmer process naturally extracts essential nutrients – collagen, protein, amino acids, and other natural compounds.
Slow cooking makes these nutrients easy to absorb and assimilate into the body. This means your body can put nutrients to work right away.
My husband used to tease me in the morning for drinking bone broth instead of coffee. But then he tried it and noticed improved mental clarity and energy throughout the day.
Our kids drink bone broth too. The combination of staying hydrated and good nutrition reduces meltdowns and bad attidtudes.
New customers can save 20% using coupon code BBWELCOME20
Hope you enjoy the recipe!