Beef Stew


3 cups bone broth, (see recipe on website)
2 tbsp. olive oil
2 lb. beef stew meat, cut into 1-in. cubes
1 onion- thinly  sliced
1 celery stick- cut into small pieces
1 leek stick- cut into small pieces
1 large sweet potato- cut into small pieces
4 garlic cloves- grated
1 cup pureed tomatoes
3 large carrots- cubed
1 cup baby spinach
Zest and juice of 1 lemon
1 bunch parsley, chopped
Sea salt, to taste
Ground pepper to taste

1. Preheat oven to 350 degrees
2. Pour oil into a pot. Heat oil over medium heat. Brown beef in batches. Once browned transfer each batch to a plate.
3. Toss the onion, leek and garlic in the pot and sauté until tender
4. Return browned beef to the pot. Stir in the tomato puree, & bone broth
5. Place the covered pot in the oven and cook for 60 minutes or until meat is tender
6. Take out of oven and add baby spinach.
6. Before serving, stir lemon juice & zest, parsley, salt and pepper to taste.

Bone Broth-Rosol


Smell, taste, enjoy. Be mindful of the food you eat.