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Grassfed Beef French Stew

Author: Lyn via Kelly the Kitchen Kop


  • 2 pounds beef stew meat find healthy meat here
  • 2 cups beef broth/stock I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
  • 1 onion sliced (or you can use dried onion)
  • sea salt & pepper to taste
  • Optional: carrots and potatoes cut into medium-sized hunks
  • 1 Tablespoon flour I like einkorn flour these days
  • Just enough water to make a semi-thick paste with the flour


  • Put all ingredients into a large covered casserole (except flour and water), bake for 4 hours @ 300*.   Mix flour and water together and stir into the broth, then put the stew back into the oven for 10-15 minutes.  Serve over noodles or rice, or do what I did and throw in some carrots and potatoes for the last couple hours of bake time. That's it!