Experience the benefits of nutrient dense bone broth wth this warming slow cooked beef casserole. Put it on the morning and you will have a healthy and delicious meal waiting for you after work. Pair with a glass of red wine and you are set!
SLOW COOKED BEEF CASSEROLE
Prep: 20 mins
Cook: 7 hours
1 tablespoon olive oil
1.5kg grass-fed / organic beef chuck, cut into 1 inch pieces
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into thick diagonal slices
500g potatoes, diced into ½ inch cubes
1 1/2 cups filtered water
1 cup dry red wine (or sub extra broth)
2 tablespoons organic tomato paste
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
6 garlic cloves, minced
1 cup frozen peas (optional)
¼ cup tapioca or cassava flour (for thickening)
Freshly ground salt and pepper
Add 1 tablespoon olive oil to a large fry pan and place over medium high heat. Add beef, season with salt and pepper and brown in batches - this should take about 5 minute per batch of meat. Transfer to a large slow cooker / pressure cooker.
Next, mix the Body Glue into filtered water till dissolved. Add broth, dry red wine, tomato paste, balsamic vinegar, thyme and a little salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. We prefer to cook this slow so that the beef becomes really tender and the flavours have time to intensify.
Next, remove 1 cup of liquid broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit.
Serve with toasted sourdough, your fav greens or rice. Whatever you choose to serve it with, it will be incredible.
Find more recipes and Bone Broth inspiration at www.au.gevityrx.com/blogs/recipes