Bone Broth Vegetable StewPrint Recipe
- 4 lbs beef stew bones ( with visible meat bits on them)
- water ( min 2 liters or 8 cups)
- 3 organic bay leaves
- 5 organic thyme springs
- 1 organic tarragon stem
- 2 diced organic carrots
- 1 diced small organic potato
- 1 chopped head organic Swiss chard
- 1 tbsp organic tomato paste
- 1 small diced organic zucchini
- 1/2 up organic frozen french green beans
- salt and pepper
- 1/2 inch knob freshly grated organic ginger
- 1 tsp organic turmeric
- 1 tsp organic apple cider vinegar
Take out a large electronic pressure cooker and place in the beef bones, cover with water and set to the broth setting.
Once it's safe to open the pressure cooker, depending on each unit, open the top and carefully remove the beef bones and set them onto a large chopping block. Have a clean stock pot ready and use a strainer to strain the remaining liquid and herbs from the pressure cooker out of the broth, discard any remnants.
When the bones are cool enough to handle with your fingers, get in there and with the careful assistance of a knife to loosen things up, pick off any tender meat and place into the pot with the broth. Once thats done, you can discard the bones.
Bring the pot to a simmer, add the turmeric, tomato paste, salt, pepper, and fresh ginger. Stir to dissolve everything before adding all the vegetables at once. Cover and let cook for 20-30 minutes or until the potatoes are tender. Taste and adjust seasoning before adding the vinegar, stir a few more times and serve.
The soup is full of vegetables, making it a chunky hearty stew. The easiest way to serve it is to use tongs to place the vegetables into each bowl and then cover it with the broth. If you have left overs, due to the high collagen content, don not freak out when it gelatinizes in the fridge, just re heat it up and your skin will thank you.
There are two types of people in this world, those that enjoy gnawing on bones and those who dont. Im of the former variant, but sometimes your jaw just needs a break. Enter this bone based soup that impacts the full flavor of that rich marrow, the deep bone flavor, and a ton of veggies. In this particular recipe, the bones are pressure cooked, in the essence of time and not having to worry about having something on the stove. This releases the marrow by making it ooze out of the bone and into the broth in addition to ensuring all the meat bits are butter tender, making it easier for you to get access to them. If you dont have a pressure cooker, you can simmer them in a stock pot for about 4 hours, but I highly suggest you invest in one. The broth is then strained out to create the smooth, protein and collagen rich base to add hearty vegetables to.