Beef and Vegetable Stew

Looking for a quick and delicious beef and vegetable stew? Check out our bone broth-infused, Whole30 compliant recipe for your next family meal.

Beef and Vegetable Stew

Serves: 6-8 | Prep Time: 10 minutes | Cook Time: 45 minutes 

  • 2 pounds top sirloin, cut into 1” pieces
  • 1-2 tablespoons of ghee (We use Tin Star Foods!)
  • 2 pouches Grass-fed Beef Bone Broth (+ 2 cups water if more soupiness is desired!)
  • 1 onion, thinly sliced
  • 3 carrots, peeled and chopped into 1” rounds
  • 3 celery stalks, chopped
  • 1 cup frozen peas
  • 3 tablespoons tomato paste
  • 1 tablespoons dried thyme
  • 1 tablespoons black pepper
  • 4 bay leaves
  • 1 teaspoon sea salt
  • Fresh chopped parsley for garnish

Heat a dutch oven (or high sided soup pot) on medium high heat and add 1-2 tablespoons of ghee, or cooking fat of choice.

Generously coat the steak pieces with salt and pepper and then brown in single layer batches. (You’ll likely have 3-4 batches, depending on the size of your pot).

Add the broth, veggies, tomato paste and spices. Bring to a boil, then reduce heat to medium, cover, and allow to simmer for 30-45 minutes. Remove bay leaves before serving and garnish with fresh chopped parsley.

Note: you can replace the veggies with any veggies of choice. Zucchini rounds, squash, canned tomatoes, etc. It all works in this soup!

beef bone broth vegetable soup

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