Enjoy a hearty and flavorful beef stew with a rich, garlic-infused broth thickened with sourdough breadcrumbs and filled with classic vegetables.
Bone broth love
For the ultimate collagen content and deep flavor, simmer your stew for as long as possible with (twice rinsed) beef bones. Rinsing the bones in cold water twice before adding to the stew gets rid of any debris, and the extra-long simmering time releases even more collagen from the bones. Perfect for keeping you healthy during the winter months!
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Garlicky Breadcrumb Beef Stew
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Ingredients
- 2 Tbsp extra-virgin olive oil
- 1.5 lbs stewing beef cubed
- 1 large yellow onion diced
- 5 garlic cloves peeled and minced
- 1 Tbsp tomato paste
- 3 large carrots sliced
- 1 cup green peas fresh or frozen
- 2 large parsnips or potatoes peeled and diced
- 4 cups grass-fed beef bone broth
- 1 bay leaf
- 1 bunch fresh thyme
- 1 cup sourdough breadcrumbs
- Salt and pepper to taste
Instructions
- In large pot over medium-high, heat olive oil. Brown beef cubes on all sides, remove from pot, then set aside. Add onion and garlic to pot and sauté until fragrant. Stir in tomato paste and cook for an additional 2 minutes. Return beef to pot and add carrots, peas, and parsnips. Pour in beef bone broth and add bay leaf and thyme. Bring to a boil, then reduce heat and simmer for at least 1 to 1 1/2 hours, or until beef is tender. Stir in sourdough breadcrumbs and cook for additional 10 to 15 minutes, until stew thickens. Season with salt and pepper, to taste.
- Serve hot.
