After some unseasonably warm weather, it has finally cooled off again here in Texas. I’m a huge proponent of seasonal, local food for over all wellness and healing, and what’s a better cold weather dish than a warm, hearty stew? Not only is this stew made from gut-healing, nutrient dense bone broth, but it’s super quick and easy to make. I batch cook and portion my chicken bone broth, but there’s just something about a rich beef broth that just makes it feel like winter.
At the base of any good, nutrient dense meal, is the quality of it’s ingredients. When working with beef, grass-fed and hormone free is a must. Why grass-fed? Not all beef nor all vegetables are created equal. In order for beef to be nutrient-dense and a better choice for your health, it has to be properly raised. Cows were meant to eat grass, and just like people, when they eat poor quality food that they weren’t meant to eat like corn, they are unhealthy. When the cow is unhealthy, it creates unhealthy meat. Though “fat” can often be a dirty word, we need to remember that we need fat, we just need balanced fat. Fats within conventional beef are unbalanced, as a result of their poor diet. Not only is it unhealthy to consume, but it’s unethical to produce.
Though I may be a confident meat eater, I definitely don’t eat conventional, inhumanely raised meat. Local grass-fed beef comes from cows raised on pasture that live as nature intended.
Of course, it’s important to chose a trusted local source. Not only is grass-fed beef sold in a store more expensive than local providers, but it’s much easier to trust a source that you personally know. That’s why I chose Holy Cow Beef for my own beef. If you’re in the Dallas, TX area, I highly recommend it! If you’re else ware, check out your local Weston A Price chapter for a reputable source.
Onto the stew!
- 3 cups beef bone broth (made 48 hour in crockpot from 1 lb beef shank, and 1 lb beef knuckle)
- 1 lb beef stew meat
- 2 medium Japanese white sweet potato (or parsnips)
- 1 cup leeks
- 2 tsp rosemary
- 2 tsp thyme
- 1 tsp sea salt
- Peel the sweet potato and dice
- Slice the leeks (only the white and light green parts) into half moons and wash thoroughly
- Add the bone broth, stew meat, sweet potato (or parsnip) and spices to slow cooker
- Set on low and cook for seven hours
- Add leeks in at the final hour
- Add more spices to taste
This stew is so incredibly easy and delicious! It’s one that I’ll be enjoying many more times this winter, and beyond.
What’s your favorite cold weather comfort food?
This post was shared and featured and the Phoenix Helix AIP recipe roundtable. Go check out the yumminess!