Recipe: Beef Broth Stew

Last week, I extolled the nutritional virtues of beef broth (and shared a great recipe for it). But let’s face it—while few of us drink broth by itself, most rest of humanity uses broths to make soups and stews.

I don’t think there’s a better beef stew than this one. It can be made with store-bought broth if needed, but if you choose that route please select broth that is made from grass-fed beef.

Nutritional info (per two-cup serving)

• Calories: 181
• Total fat: 6 grams
• Total carbohydrates: 18 grams
• Total protein: 16 grams

Ingredients (makes 32 cups)

• Approx. ½ gallon beef bone broth
• 1 tbsp. ghee butter
• 1 tbsp. olive oil
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 6-8 sprigs of fresh thyme, leaves only
• 6-8 garlic cloves, minced
• 3-4 portabella mushrooms, chopped
• 2 lbs. grass-fed ground beef
• 2 16 oz. cans low-sodium crushed tomatoes
• 1 tsp. cayenne pepper
• 2 tbsp. ground cumin
• sea salt and ground pepper, to taste.

• Place the ghee and olive oil in a large pot and let melt/combine on medium heat.
• Pour in the carrots, celery, onion and thyme with a pinch of sea salt. Cook until softened.
• Add the mushrooms, garlic and a pinch of sea salt and black pepper.

• Once the mushrooms and garlic are sautéed, remove all of the vegetables with a slotted spoon (don’t take the leftover oil with you), and set them aside in a bowl.
• Add the ground beef and cook through on medium heat. Sprinkle with sea salt and black pepper.
• Once the beef is cooked through, add the crushed tomatoes, vegetables, cayenne and cumin to the pot.
• Ladle in the bone broth. Partially cover the whole pot and bring its contents to a low boil over medium heat.

• Simmer for 20-30 minutes.
• Season to your liking and serve.

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Do you have a variation that you think improves this recipe? Email us at [email protected] to let us know.