Eversfield Organic’s delicious grass-fed beef bone broth is the perfect base for this delicious stew which combines seasonal root vegetables with their unctuous diced stewing steak. This stew can be easily cooked as a batch and frozen in portions to see you through the autumn/winter.
Serves: 4 | Prepare time: 20 minutes | Cook: 5 hours | Difficulty: Easy
Ingredients
500g Organic Diced Stewing Beef
1000ml Organic Beef Bone Broth
1 onion, chopped
2 celery sticks, finely chopped
3 carrots, halved and cut into chunks
4 potatoes, peeled and halved pinch of fresh thyme
2 dried bay leaves
2tbsp olive oil
2tbsp tomato purée
2tbsp Worcestershire sauce
Sea salt and fresh ground black pepper, to season
Method
1. Heat a tbsp of olive oil in a heavy bottomed pan and fry the onion and celery over a low heat until they start to soften.
2. Add the organic diced stewing steak, turn up the heat and cook until nicely browned.
3. Add the carrots, potatoes, bay leaves and thyme and fry for a further 2-3 minutes. Stir in the tomato puree, Worcestershire sauce and 1 litre of beef bone broth. Season with salt and pepper.
4. Bring to a rolling simmer and cook with a lid on for 1.5-2 hours.
5. After this time, check if the meat is easily shredded with a fork, otherwise leave a little longer until you achieve the perfect texture.
Serve with hunks of crusty bread and sprinkle fresh thyme.
