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!
