Nourishing Beef Stew Recipe

A simple, grounding recipe for colder days

This beef stew is intentionally uncomplicated—made with whole, nourishing ingredients and slow-cooked to support digestion, warmth, and deep nourishment. Cozy, practical, and very forgiving.

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Ingredients

• 2 pounds beef chunks (grass-fed beef if available)

• 2 garlic cloves, smashed

• 2 whole bay leaves

• ½ white onion or shallot, chopped

• 4 celery stalks, cut into 1-inch pieces

• 1½ cups carrots, cut into 1-inch pieces

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato paste

• 1–2 tablespoons olive oil or avocado oil

• 4 cups bone broth or filtered water (enough to cover)

• Sea salt, to taste

• Freshly ground black pepper (optional)

Optional additions:

• Parsnips, potatoes or turnips

• Fresh thyme or rosemary

• A splash of apple cider vinegar

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Instructions

1. Brown the beef (optional but recommended).
   Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Lightly season beef with salt and sear in batches until browned on all sides. Remove and set aside.

2. Sauté the aromatics.
   In the same pot, add the chopped onion or shallot, celery, and carrots. Cook for 4–6 minutes until softened and fragrant. Add the smashed garlic and cook for another 30 seconds.

3. Add depth.
   Stir in the tomato paste and Worcestershire sauce. Cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly and coats the vegetables.

4. Build the stew.
   Return the beef to the pot. Add bay leaves and pour in bone broth or water until ingredients are just covered.

5. Slow cook.
   Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally, until the beef is tender and the broth is rich.

   Slow cooker option: Transfer everything to a slow cooker and cook on low for 6–8 hours.
   Pressure cooker (Instant Pot) option: 35 minutes on high pressure then naturally release pressure 10-15 minutes

6. Finish & season.
   Remove bay leaves. Taste and adjust with salt and pepper as needed.

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Serving Notes

• Serve warm on its own or with sourdough, rice, or roasted root vegetables.

• Even better the next day as the flavors deepen.

Enjoy and stay warm!