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+ servings

My Mom's Weekend and A Half Bone Broth Stew

Ingredients

  • 2 - 2 ½ lbs stew meat (or the equivalent beef chuck roast, cubed)
  • olive oil for searing the meat
  • fine grain sea salt + freshly ground black pepper
  • ½ medium onion, diced
  • 2-3 stalks celery, diced
  • 2 cloves garlic minced
  • 1 quart beef bone broth
  • 1 quart turkey bone broth
  • 1 quart stewed tomatoes, or the equivalent canned
  • 1-2 bay leaves
  • 5-6 sprigs of fresh thyme
  • 3-4 sprigs of fresh rosemary
  • 2 Tbsp Worcestershire
  • 3-4 carrots, diced
  • 1 - 1 ½ lbs potatoes, diced
  • 1-2 cups frozen peas

Instructions

  • Day 1
  • Sear the Meat
  • Set a large Dutch oven or soup pot over medium-high heat and add a decent size glug of olive oil.
  • When hot enough that a drop of water sizzles off the surface, work in batches to sear the meat
  • Add a single layer of beef cubes to the pan, being careful not to crowd, and sprinkle them generously with salt and pepper
  • Let the beef cubes cook undisturbed for 4-5 minutes, or until the undersides have developed a dark brown crust and come away easily from the pan
  • Toss and continue searing on all sides ~ another 4-5 minutes
  • Transfer the seared meat to a clean bowl and continue searing the remaining meat in batches, adding another small glug or two of oil between batches if the pan starts to look dry
  • Note: a sticky dark glaze (fond) will start to form on the bottom of your pan. It will contribute to the deep, caramelized flavor in your stew. While you're searing the meat, if it starts to smell smoky, or is starting to burn, dissolve it with a splash of water, beef broth, or wine and pour it over the searing beef.

  • Cook the Onion and Celery
  • Once all the meat has been seared and transferred out of the pan, cook the onion and celery.
  • Reduce the heat to medium and warm another small glug of oil.
  • Add the onions and celery, and cook until the onions have softened and are translucent ~ 8-10 minutes.
  • Add the garlic and cook until fragrant ~ 30 seconds.

  • De-Glaze the Pan
  • Raise the heat back up to medium-high and add ¼ - ½ cup of either the turkey or beef broth (it should immediately start bubbling and steaming)
  • Scrape the sticky fond from the bottom of the pan (the broth will help it to dissolve)
  • Continue scraping and stirring until the broth has reduced and thickened slightly

  • Return Meat to the Pan, Add the Broth and Simmer
  • Return the seared meat to the pan, add the thyme and rosemary sprigs, the bay leaf, the rest of the broth, and the tomatoes. Stir to combine
  • Bring the broth to a very slow simmer, reduce the heat to low.
  • Cover the pot and simmer for the rest of the day, stirring occasionally. (Make sure the stew stays at the lowest simmer)
  • When you're ready to go to bed at night, turn the burner off and set your pot outside (assuming it's cold)

  • Day Two
  • Bring the broth to a very slow simmer, reduce the heat to low.
  • Check the liquid level and add additional broth and/or stewed tomatoes if needed
  • Test for seasonings and adjust accordingly
  • Cover the pot and simmer for the rest of the day, stirring occasionally. (Make sure the stew stays at the lowest simmer)
  • When you're ready to go to bed at night, turn the burner off and set your pot outside (assuming it's cold)

  • Day Three
  • Bring the broth to a very slow simmer, reduce the heat to low.
  • Add the potatoes, peas, carrots, and remaining Tbsp Worcestershire sauce
  • Check the liquid level and add additional broth and/or stewed tomatoes if needed
  • Test for seasonings and adjust accordingly
  • Cover the pot and simmer for the rest of the day, stirring occasionally. (Make sure the stew stays at the lowest simmer)
  • Remove the herb sprigs and bay leaf before serving
  • Serve