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Hearty Beef Veggie Stew

This recipe is wonderful on a cold, snowy winter day. The richness of the beef bone broth is complemented by the red wine, garlic, and herbs. The broth is base from which all goodness is built. You can add whatever vegetables you would like in this recipe I stuck with the classic carrots, onions, celery, and potatoes. I make this recipe in double batches, and portion it up and freeze it for easy meals. It reheats nicely for a hearty, home-cooked meal at the end of a busy day!

Home made stock is the best. I make our stock from a mixture of knuckle and marrow bones. Refer back to our bone broth recipe for the complete recipe.


• 2 pounds grass-fed stew meat

• 2 quarts’ of beef stock, home made is the best(check my post on beef stock)

• 1 large sweet onion

• 5 large carrots

• 5-7 stalks celery

• 8-15 cloves of garlic

• 1 pound of potatoes or yams or butternut squash)

• 1 cup red wine

• 1-2 tbsp. organic tomato paste

• 6 bay leaves

• 3 sprigs fresh lemon thyme or ½ tbsp. dried thyme

• 1 sprig fresh rosemary or 1 tsp. dried rosemary

• ½ tsp. smoked paprika

• sea salt and black pepper to taste

• Expeller-pressed coconut oil


1. Chop your onions, celery, carrots, and potatoes into bite sized peices. Set aside.

2. Mince your garlic.

3. In a heavy stock pot heat 3 tbsp. expeller-pressed coconut oil over medium-high heat.

4. Add your garlic and meat and cook until the meat is browned, careful not to burn the garlic.

5. Add your veggies and stir until the veggies are mixed in well with the meat (you might need to add a tad more oil).

6. Add the red wine and cook for 5-8 minutes to allow the alcohol to cook off.

7. Add the tomato paste and spices. Stir to combine.

8. Add your beef stock.

9. Cover and bring to a simmer, and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes. If you want a thicker stew, you can add a little corn starch or arrow root in at this time.

10. The stew can be eaten at this point (provided the veggies are done), but honestly, it tastes best if it can simmer on super low heat for 3-4 hours before serving.

11. This recipe freezes nicely and makes great lunches and dinners when you're in a hurry!

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