Healthy Essentials Bone Marrow Vegetable Stew Food

HEALTHY ESSENTIALS: BONE-MARROW VEGETABLE STEW

Steps:

• PREP/PREPARE
• The best place for veggies is your own garden, or a local farmer's market (please support our farmers). Store-bought would be next; however, make sure they are organically grown. The final would be organic frozen veggies. Do not use canned veggies... it defeats the purpose of cooking healthy.
• Besides healthy veggies the other star of this recipe is the beef bone-marrow broth. Do not use regular beef broth or stock. If you do, you will have a simple, not-so-exciting, vegetable stew. This recipe requires the deep rich flavors that only beef bone-marrow broth can bring. Besides making the stew taste amazing, the health benefits of this magical liquid have been proven over-and-over again. You can purchase bone-marrow broth at your local grocer, or you can make your own. Here is my one-and-only recipe for Beef Bone-Marrow Broth: https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=7
• Gather your Ingredients (mise en place).
• Add the grapeseed oil to a heavy-bottom pan over medium heat, then add the onions and garlic, and cook until softened, about 3 - 5 minutes.
• All all the veggies, except the yellow squash, to the pot, and cook until beginning to soften, about 3 - 5 minutes.
• Add the yellow squash, then cook and stir for an additional 2 minutes.
• Add the spices to the pot.
• Stir to combine, about 60 seconds.
• Add the beef bone-marrow broth.
• Stir to combine, and bring up to a simmer.
• Chef's Note: If you want more of a stew, then use two cups of broth, if you want it a bit more like a soup, then add the third cup of broth.
• Allow to simmer, until the veggies soften, about 10 - 15 minutes.
• Chef's Note: While the stew is simmering, taste, and adjust the seasoning.
• PLATE/PRESENT
• Serve while nice and warm, by itself, or with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.

MOM'S BEEF STEW

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.