Slow Cooked Beef Stew
This slow cooked beef stew is on repeat — simple, nourishing, and actually keeps you full.
Swap regular stock for bone broth for an easy upgrade. You’re getting natural collagen and minerals with simple, real ingredients and no unnecessary fillers.
Slow Cooked Beef Stew:
Ingredients:
- 1.4kg beef chuck, cut into chunks
- 2 cups boiling water
- 4 tsp Best of the Bone Original Bone Broth Concentrate
- 2 tbsp tomato paste or 1 x 400g can crushed tomatoes
- 1 tbsp red wine vinegar
- 3 garlic cloves, minced
- 3 fresh sprigs dried thyme
- 2 tsp dried rosemary
- 2 carrots
- 3 celery stalks
- 1 sweet potato
- 1 brown onion
- Salt & pepper to taste
Method:
- Season the beef generously with salt and pepper.
- Add it to the slow cooker with the tomato paste (or canned tomatoes), red wine vinegar and toss to coat.
- Add the chopped vegetables and garlic to the slow cooker. Mix 2 cups of hot water with 4 heaped teaspoons of bone broth then pour over the beef.
- Give everything a gentle stir, and cook on low for 8–9 hours until the beef is fall apart tender.
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