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Country Beef Stew
Ingredients
  • 1.5-2 lbs beef stew meat cut into large chunks
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 1 Tbs olive oil
  • 6-8 cups bone broth
  • 3 bay leaves
  • 1 inch diameter of fresh thyme tied into a bunch
  • 1/4 cup apple cider vinegar
  • 4 large carrots
  • 1 cup green peas (frozen works just fine)
  • 4 green oinons
  • 26 ounces chopped tomato (I used Pomi brand)
  • 3 large kale leaves
  • 1/2 cup chopped fresh parsley
Instructions

  1. Place the stew meat into a large bowl and sprinkle with the ground cloves and salt. Massage into the meat to cover each peice.

  2. Place the olive oil into a large soup pot and heat until hot.

  3. Add the meat and braise- cook on high until the sides begin to brown and form a crust. About 2 minutes on each side. Do not burn.

  4. Add 1 cup of bone broth, the thyme, bay leaves and apple cider vinegar.

  5. Bring to a boil and let simmer for 90 minutes. (This will smell really strong with the spices and vinegar but it boils down to create a base for great flavor that gets diluted to perfection later on.) Be sure to add additional broth as needed to keep the meat stewing over the 90 minutes. The meat should be 1/3 to 1/2 of the way covered in broth.

  6. Chop the carrots into large pieces, about 1 inch. Chop up the remaining vegetables.

  7. Remove the cooked thyme and bay leaves and discared. Add the carrots and cook another 30 minutes. Add more broth as needed.

  8. Add the remaining vegetables and herbs. Cook for 20 minutes until the veggies have begun to soften.

  9. Add the remaining broth and cook another 20-60 minutes or until the vegetables are soft and the kale has broken down to thicken the sauce and the meat has reached the desired tenderness.

  10. Serve hot.