Beef stew can truly be one of the most hearty and comforting of fares. A variety of ways could be used to make a tasty stew with various cuts of meat. This particular beef stew is made with beef soup bones. These are very affordable and create a delicious stew and stock all at once. Below is a photo of a beef soup bone. As you can see it has plenty of meat for a nice pot of stew/soup.
I came up with this recipe and have made it twice now while on the GAPS introduction diet. (Not familiar with GAPS? Read more about it here and here.) I found starting a soup or stew in the morning was an easy task, and then I’d have several meals for the next few days. I would begin a new stew each day and have plenty of leftovers and varieties to choose from as the days went on. This one has been one of my favorites so far! Even if you are not on GAPS or never do the GAPS protocol this stew is very comforting and super simple to pull off.
- 2 beef soup bones, with meat, thawed
- 2 medium onions, halved and sliced
- 1-2 heads of garlic, peeled
- 2-3 cups fresh or frozen bell peppers sliced
- 4 cups fresh or frozen green beans, in 1-2 inch pieces
- 1 quart beef stock OR 1 quart water, plus 1 tablespoon Great Lakes Gelatin (plus additional stock or water to thin out as desired)
- Lard, tallow or ghee
- Sea salt
- In a crockpot, place the onions and garlic and stock or water and gelatin on high.
- Meanwhile, brown the beef soup bones in a hot skillet with some fat, such as ghee, lard or tallow and brown all sides. Or brown in the oven on 300.
- Place the meat in the crockpot with the onions, garlic & stock. Keep on high for no more than an hour. Place on low for 6-8 hours.
- In the last 2 hours of cooking, go ahead and add the fresh peppers and green beans. If using the frozen veggies, add them in the last 30 minutes of cooking.
- Add additional lard, tallow or ghee to the stew for more flavor and increased fats as required to help heal the gut on the GAPS protocol. Though, this stew will generate ample fat from the beef soup bone you use.
- Remove the meat from the bones and save the bones for your stockpile of beef bones for another batch of beef stock. I keep a bag in the freezer labeled beef bones. Make sure you tap the marrow out of the bones and add it to your soup (or eat it straight up with some sea salt like I do).
- Season with salt to taste. Serve.
- At any point in the stew making process add more stock or water if desired.
Plan ahead this summer and freeze bell peppers fresh and in season to have on hand at your ready for soups such as this. Do the same with green beans and you can easily whip up this simple stew any time of year.
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