Meanwhile, go make this stew! I can’t tell you how amazing this concoction tastes. I threw ingredients in the pot that I thought would work well together, and the result kind of blew my mind. My only regret is that I didn’t make a bigger batch. Jesse and I gobbled it all up and didn’t have any leftovers. It is SO good!
- 4 pieces good-quality bacon, chopped
- 1/2 lb grass-fed beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 cup crimini mushrooms, sliced
- 3 stalks celery, chopped into 1-inch pieces
- 1 cup carrots, chopped into 1-inch pieces
- 2 Tbsp tomato paste
- 1 cup bone broth
- 1 tsp apple cider vinegar
- 2 tsp dried oregano
- 1 tsp dried thyme
- Dash of cayenne pepper
- Sea salt and pepper to taste
- Heat large pan over medium heat. Add the chopped bacon and stew meat (no need for oil b/c of the bacon) and allow to cook and brown, stirring frequently.
- Once meat is done, remove from pan with a slotted spoon and set aside (if don’t have a slotted spoon, use a regular spoon and try to keep the bacon grease in the pan for sautéing the vegetables).
- Add the onion, celery, and garlic to the pan and stir. After a couple minutes, add the carrots and mushrooms.
- Stir frequently until the vegetables are soft, about 10 minutes. Then, add the tomato paste, bone broth, apple cider vinegar, spices, and sea salt and pepper. Add the stew meat back to the pot. Mix well and bring to a simmer.
- Turn heat to low and cover the pot with a lid (may need to tilt lid slightly, so it’s not sealed). Let simmer for about 3 hours. Enjoy!