Hearty Beef Stew With Bone Broth

What You’ll Need

Beef & Bones:

• 2 lbs grass-fed beef stew meat, cut into 1½-inch cubes 

• 2–3 lbs grass-fed soup bones and knuckle bones

• Salt and black pepper to taste

Base Ingredients:

• 2 tbsp olive oil

• 2 large yellow onions, chopped

• 4 carrots, peeled and chopped into 1-inch pieces

• 4 celery stalks, chopped into 1-inch pieces

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• ¼ cup all-purpose flour

• 1 cup dry red wine (optional, but adds depth)

• 6–8 cups beef broth (enough to cover ingredients)

• 1 tbsp apple cider vinegar

• 2 bay leaves

• 1 tsp dried thyme

Finishing Ingredients:

• 2 large russet potatoes, peeled and cut into 1-inch cubes

• 1 cup frozen peas (optional)

• Fresh parsley, chopped, for garnish

Let’s Cook

1. Roast the Bones & Sear the Meat

1. Preheat oven to 400°F (200°C).

2. Arrange the soup and knuckle bones on a baking sheet and roast for 30 minutes, or until nicely browned.

3. While the bones roast, pat the stew meat dry and season generously with salt and pepper.

4. Heat olive oil in a large Dutch oven or stockpot over medium-high heat.

5. Sear the stew meat in batches until browned on all sides, then remove and set aside.

2. Sauté the Aromatics

1. In the same pot, add the chopped onions, carrots, and celery.

2. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.

3. Add the minced garlic and cook for another minute, just until fragrant.

3. Deglaze & Build Flavor

1. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

2. Sprinkle the flour over the vegetables and stir to coat.

3. Pour in the red wine (if using) and scrape up the browned bits from the bottom of the pot, this is where the flavor lives.

4. Let the wine simmer until reduced by half.

4. Simmer the Stew

1. Return the seared beef and roasted bones to the pot.

2. Add the beef broth, apple cider vinegar, bay leaves, and thyme.

3. Bring to a boil, then reduce heat to low. Cover and simmer on the stovetop for 4 hours, or cook in a slow cooker on low for 6–8 hours.

   • The longer it simmers, the richer the flavor and the more tender the meat.

5. Add the Vegetables

1. Remove the bones and pull off any remaining meat or soft cartilage, add that back into the stew, then discard the bones.

2. Skim excess fat from the surface if needed.

3. Stir in cubed potatoes and simmer, covered, for 30 minutes, or until tender.

6. Finish & Serve

1. Stir in the frozen peas (if using) and cook for a final 5 minutes.

2. Taste and adjust seasoning with salt and pepper.

3. Garnish each bowl with chopped parsley and serve hot with crusty bread or over mashed potatoes.