Searching for a homemade dish to easy my a queasy tummy and soothe the children’s scratchy throats led me to this beef bone, veggie and left over beef chunks ensemble. I needed it to be light but packed with nutrients and soothingly delicious too.
This recipe is east to put together, requires few ingredients and can be prepared a head of time to allow it to simmer for the hours required to extract all those delicious flavors and nutrients out of the beef bones.
There is something uplifting about sipping on a warm stew when it’s dark, rainy and grey outside like most of today was. I had to keep reminding myself that the earth needs this season too. The plants need the rain to blossom as Spring fast approaches and though the grey season may not be as bright and shiny as Summer, it is still a vital part of life’s cycle.
“As long as the earth endures, seedtime and harvest, cold and heat, summer and winter, day and night will never cease.” Genesis 8:22
Ingredients:
Lauri Patterson
- 3 large beef bones
- 1 sprig rosemary
- 1 leek, chopped
- 1 bell pepper, chopped
- 2 carrots, chopped
- 4 cloves garlic, chopped
- 2 cups beef chunks
- 8 cups water
- salt
- splash of vinegar
Directions:
Add the beef bones, rosemary and water to a large stock pot and bring to a boil.
Chop the leek, bell pepper, carrots and garlic and add to the pot.
Reduce the heat and simmer for an hour.
Next, add the beef chunks, a splash of vinegar and salt to taste. Let simmer for another hour. The longer you allow to simmer, the more flavorful the stew will be!
Serve over shredded cabbage and carrots or enjoy this bowl of comfort by itself!
Enjoy!
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