Easy Beef Stew
Macros per serving:
• 531 Calories
• 22g of Fat
• 68g of Protein
• 9g of Carbs
Servings Prep Time
6servings 20min
Cook Time
Servings Prep Time
6servings 20min
Cook Time
  1. Place a cast iron skillet on a medium flame to heat up while you chop your carrots, tomatoes, onion and garlic into very chunky pieces.
  2. Place the onions, garlic and carrots into an oiled soup pot, or Dutch oven, to cook a little until translucent.
  3. In the hot cast iron skillet, sear both sides of each beef shank until a deep brown crust forms. We’re not cooking the beef here, just letting it develop a crust that boiling could not achieve.
  4. Pour a quart of beef, chicken or bone broth over the onions, garlic and carrots. Add two cups of water and the apple cider vinegar to this as well. The apple cider vinegar adds some acidity to the broth which helps extract the vitamins and minerals from the bones during cooking. You can also use some lemon juice, but ACV tastes a bit milder and you won’t notice it in your stew.
  5. To this, add in your tomatoes, tomato sauce, and spices to taste. Stir well.
  6. When all the beef shanks are seared, submerge each one into your broth and let it come to a boil.
  7. After your beef stew comes to a boil, reduce the heat to a simmer. Let simmer slightly uncovered for at least 3 hours.
  8. When the beef stew has simmered for a while, you’ll notice most of the ingredients have broken down and the meat is tender and cooked throughout. You’ll also notice the bone marrow within the bones has turned gray and very soft.
  9. Remove the bay leaves and serve! Enjoy that delicious bone marrow!