Dinner - Soup bone recipes beef stew

Author: Kasey Lueck  

Easy Instant Pot Beef Stew with hearty vegetables, delicoius broth and amazing flavor! With nourishing beef bone broth, this Instant Pot Beef Stew Recipe is hearty and delicious and comes together in under and hour!

Tomato garlic basil bone marrow beef stew

Bone marrow beef stew not only melts in your mouth, but it's packed with nutrition. This bone marrow beef stew will be your one and only beef stew recipe!
Yields: 6 servings
Number of ingredients: 15

Ingredients:

• Slow Cooker
• 4 Tbl. oil (canola or olive oil)
• 2 to 2 1/2 lbs. beef stew
• 1 cup red wine
• 2 beef marrow bones (small to medium size or one large)
• 8 large garlic cloves, cut into thin slices
• 2 tsp. sea salt
• 1 tsp. red chili flakes
• 3 cups beef broth
• 1 (26 oz.) can whole tomatoes (with juice)
• 1 (24 oz.) jar pre-made marinara sauce (a good brand)
• 1 1/2 cups fresh basil chopped, divided
• 1 1/2 cups fresh flat parsley, divided
• 3 heaping Tbl. corn starch + 1/4 cup water
• Garnish: Freshly grated parmesean reggiano

How to cook:

1. Put the oil in a large heavy (cast iron) skillet over medium high heat. Add the meat and brown on all sides. Turn down heat to medium and deglaze the skillet with the wine simmering about 5 minutes.
2. Put this meat mixture into the slow cooker and add the beef marrow bones, garlic, salt, red chili flakes, oil, red wine, broth, and tomatoes. Cook on high setting for 2.5 hours. Add the marinara, half the basil and parsley and cook on high for another hour.
3. Reduce heat to low, combine the corn starch and water and drizzle into the slow cooker. The sauce will thicken. Cook another 45 minutes to an hour.
4. When ready to serve, add the remaining basil and parsley. You want the herbs to stay a brilliant green when serving. Serve with a healthy grating of parmesan Reggiano. And, if I'm there, please have olives!!

Notes: Old Fashioned Vegetable Beef Soup Recipe, 2 pounds meaty soup bones, short ribs or oxtail (in segments) · 2 teaspoons salt · 1/2 teaspoon pepper · 2 teaspoons paprika · 2 teaspoons garlic powder (optional)

Tags:

tomato garlic basil bone marrow beef soup bone recipes beef stew bone broth instant pot beef stew recipe tomato garlic basil bone marrow beef stew bone broth instant pot beef stew recipe crocktop broth instant pot beef stew recipe crocktop

Beef Stew with Carrots, Potatoes & Bone Broth

This Beef Stew with Carrots & Potatoes is a one-pot dish that feeds a crowd and you can also Duration: 4:09

Bone Broth Instant Pot Beef Stew Recipe

With nourishing beef bone broth, this Instant Pot Beef Stew Recipe is hearty and delicious and comes together in under and hour!
Provided by: Bessie Bakes
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

• 2.5-3 lbs beef stew meat (chuck)
• 2 1/2 cups beef bone broth
• 1 medium onion
• 3 cloves garlic, chopped
• 3 whole carrots, skin removed and cut into 2-inch pieces on a diagonal
• 15 ounce can tomato sauce
• 1 sprig fresh rosemary chopped, or 1/2 tsp. dried
• 3 sprigs fresh thyme chopped, or 1/2 tsp. dried
• 2 TBSP Worcestershire Sauce
• large handful frozen peas
• salt and pepper
• olive oil for sauteing meat (up to 2 TBSP

How to cook:

1. Prepping and Chopping
2. Chop the onion, garlic, and carrots. Chop the rosemary and thyme.
3. Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
4. Instant Pot Method
5. Preheat the Instant Pot to "saute" for a few minutes.
6. Season the meat with salt and pepper. Add 2 tsp. olive oil for each batch. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches. Once the meat is browned on both sides remove and place on a plate to set aside.
7. Add the carrots, onions, garlic, rosemary, and thyme to the pan and stir.
8. Add the beef broth, stew meat, tomato sauce, and Worcestershire sauce and give everything a good stir to combine.
9. Cover the Instant Pot with the lid and seal. Set the pressure valve to "Sealing" to ensure the steam stays inside.
10. Press the "Meat/Stew" button and set to 40 minutes. It will take a few minutes for the pressure to build then the timer will start.
11. Let the Instant Pot "Natural Release" the pressure for 10 minutes before moving the vent to "Venting".
12. Remove the lid and add the peas to warm through.
13. For the Slow cooker/Crockpot Method
14. Prepping and Chopping: Chop the onion, garlic, and carrots. Chop the rosemary and thyme. Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
15. Preheat a saute pan over medium-high heat. Add olive oil for each batch of stew meat.
16. Season the meat with salt and pepper. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches. Once the meat is browned on both sides remove and place on a plate to set aside.
17. Add a little of the bone broth to the saute pan and stir to release the brown bits from the pan.
18. Add the stew meat, pan juices, and all the other ingredients (except for the peas) to the slow cooker. Stir to combine everything.
19. Cover and heat on high heat for 3-4 hours or on low heat for 7-8 hours.
20. When the slow cooker is finished, add the peas to the pot to heat through.
21. Serve and enjoy!
22. For the Stovetop Method
23. Prepping and Chopping: Chop the onion, garlic, and carrots. Chop the rosemary and thyme. Pat the stew meat with paper towels to absorb excess moisture so they will brown properly. Chop the chuck into cubes if it isn't already cubed.
24. Preheat a large dutch oven or stock pot over medium-high heat.
25. Season the meat with salt and pepper. Add 2 tsp. olive oil for each batch. Saute the meat in batches so it browns evenly. You may need to do 2-3 batches.
26. Add the onions, carrots, herbs, and garlic and stir to coat and help release the brown bits.
27. Add the Worcestershire, tomato sauce, and bone broth. Stir to combine.
28. Cover partially and bring to a simmer. Lower the heat to low or medium-low to keep it simmering.
29. Simmer for 90 minutes-2 hours or until the stew meat is tender.
30. Add the peas to heat through. Season with salt and pepper to taste.
31. Serve and enjoy!!

Notes: Instant Pot Beef Stew, Add the beef broth, Worcestershire sauce, diced tomatoes, onion, potatoes, carrots, celery, and star anise. Mix well to combine and scrape up

Instant Pot Beef Stew

Easy Instant Pot Beef Stew with hearty vegetables, delicoius broth and amazing flavor!
Provided by: Silvia
Total time: 80 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 2 1/4 lb chuck roast, (cut in chunks)
• 1 large onion, (chopped)
• 2 cloves garlic, (minced )
• 6 carrots
• 4 large yellow potatoes, (quartered )
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 4 cups beef broth or bone broth
• 2 tbsp olive oil
• 2 bay leaves
• fresh thyme
• pinch of salt and pepper, (to taste)

How to cook:

1. Turn instant pot on sauté mode. Heat oil and sauté onion, garlic and 2 carrots either shredded or cut into small cubes, until soften and fragrant (3-4 minutes)
2. Add tomato paste and season with salt, pepper and thyme (1 minute)
3. Add beef and sauté until browned and coated with flavorful base (2-3 minutes)
4. In a small bowl or measuring cup whisk flour and 1 cup of hot broth until flour is no longer lumpy. Mixture should be thick and uniform.
5. Add flour mixture to the pot and remaining 3 cups of broth. Give it a good stir.
6. Add remaining carrots and potatoes. Add bay leaves and close the pot, turning valve to lock positon.
7. Cancel sauté mode and cook on HP for 55 minutes. When done allow for 10 minutes of NPR then release remaining pressure.
8. Open the pot and remove bay leaves. Garnish with fresh parsley, cilantro or thyme.

Notes: Beef Soup Bone Stew, Beef Soup Bone Stew. A simple slow cooker meal with amazing flavor. You will understand why people cook with bones. The main ingredients are beef and the

Easy Beef Stew

Macros per serving: • 531 Calories • 22g of Fat • 68g of Protein • 9g of Carbs
Provided by: Vicky Abrams
Total time: 230 minutes
Cook time: 210 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 18

Ingredients:

• 5 lbs beef shank
• 3 medium carrots
• 8 campari tomatoes
• 2 medium onions
• 8 cloves garlic
• 1 quart chicken broth
• 2 cups water
• 1/4 cup tomato sauce
• 2 tbsp apple cider vinegar
• 4 tsp salt
• 3 tsp crushed red pepper
• 3 whole bay leaves
• 2 tsp basil
• 2 tsp parsley
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp black pepper
• 1 tsp cayenne

Nutrition:

• Serving Size: 1 serving
• Calories: 531 kcal
• Fat: 22 g
• Carbohydrate: 9 g
• Protein: 68 g

How to cook:

1. Place a cast iron skillet on a medium flame to heat up while you chop your carrots, tomatoes, onion and garlic into very chunky pieces.
2. Place the onions, garlic and carrots into an oiled soup pot, or Dutch oven, to cook a little until translucent.
3. In the hot cast iron skillet, sear both sides of each beef shank until a deep brown crust forms. We're not cooking the beef here, just letting it develop a crust that boiling could not achieve.
4. Pour a quart of beef, chicken or bone broth over the onions, garlic and carrots. Add two cups of water and the apple cider vinegar to this as well. The apple cider vinegar adds some acidity to the broth which helps extract the vitamins and minerals from the bones during cooking. You can also use some lemon juice, but ACV tastes a bit milder and you won't notice it in your stew.
5. To this, add in your tomatoes, tomato sauce, and spices to taste. Stir well.
6. When all the beef shanks are seared, submerge each one into your broth and let it come to a boil.
7. After your beef stew comes to a boil, reduce the heat to a simmer. Let simmer slightly uncovered for at least 3 hours.
8. When the beef stew has simmered for a while, you'll notice most of the ingredients have broken down and the meat is tender and cooked throughout. You'll also notice the bone marrow within the bones has turned gray and very soft.
9. Remove the bay leaves and serve! Enjoy that delicious bone marrow!

Notes: Homemade Beef Stew From Beef Bone Broth Recipe, 2 Tbsp butter · 1 lb beef for stew (we used a chuck roast portion, cubed into 1 inch chunks) · ¼ cup all-purpose flour · 3 carrots (sliced) · 4 ribs celery (sliced)