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Classic Beef Stew

with Beef Bone Broth Concentrate
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
3 hours

Is there anything more heartwarming and wholesome than a classic beef stew? Well possibly one thanks to our deeply nourishing Beef Bone Broth concentrate. This family classic is an absolute winner and tastes even better the next day. You’ll have this cosy stew on high rotation this winter.

Main Meals
Australian Inspired
Pantry Items
View in metric

2 tbsp Beef Bone Broth Concentrate Native Herbs

1 tbsp olive oil

3.3 lbs stewing beef, trimmed of fat, cut into chunks

3 carrots, sliced 0.6 inches thick

1 large onion, diced

6 cloves garlic, minced

1 pinch salt and pepper

2 tbsp flour

2 cups red wine

3 cups boiling water

2 tbsp tomato paste

1 tsp fresh thyme

2 tbsp fresh parsley, finely chopped

2 bay leaves

6 fresh small mushrooms, quartered

1.1 lbs small washed potatoes, cut into halves

2 tbsp butter

Preheat oven to 347°F

Pat dry beef with paper towel; sear in batches in the hot oil until browned on all sides. Remove and set aside.

In the remaining oil, sauté the carrots, mushrooms, garlic, and diced onions until softened, and return the beef back into the pot.

Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the wine and Beef Bone Broth Concentrate, boiling water, tomato paste, and herbs. Bring to a simmer on the stove. Cover, transfer to the lower part of the oven and simmer for 2.5 hours.

Add in potatoes and return to the oven for 1 hour or until the meat falls apart tender and the potatoes are cooked through. If the mixture is looking a little dry, add more water.

Garnish with parsley and serve.