Hearty Beef Bone Broth Stew - A Winter Staple

Hearty Beef Bone Broth Stew - A Winter Staple

Beef Bone Broth Stew


  • 1 kg top steak, diced
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 3 cups Mitchells Bone Broth
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 Medium potatoes, peeled and cut in 1/2-inch chunks
  • 2 tablespoons chopped fresh parsley leaves 



  1. Heat olive oil in a large pan oven over medium heat. Season steak with salt and pepper. Working in batches, add steak to the slow cooker when evenly browned.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add to cooker
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes, add to slow cooker.
  4. Season with mix herbs, smoked paprika and chilli flakes (or your choice of herbs.)
  5. Whisk in flour and tomato paste to thicken, 
  6. Stir in wine, scraping any browned bits from the bottom of the pan.
  7. Stir in beef bone broth, thyme, bay leaves and steak.
  8. Set slow cooker on high and bring to a boil reduce heat and simmer. 
  9. Stir in potato; simmer until potatoes are just tender and stew has thickened, 
  10. Slow cook on low for 2 to 3 hours.
  11. Remove and discard thyme sprigs and bay leaves. Stir in parsley,  season with salt and pepper, to taste. (optional)
  12. We recommend serving with a slice of crusty bread and butter. Enjoy!



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