This recipe adapts both the beef stock recipe in Nourishing Traditions by Sally Fallon and my mother-in-law’s stew recipe. I used to use stew meat, but we have loved it with the laredo ribs from Lonestar Grassfed!
1 package marrow and bones
1 package laredo ribs
4 or more cups cold filtered water
1/4-1/2 cup vinegar (I use white, apple cider is also popular)
1 onion, coarsely chopped
3 carrots, coarsely chopped
3 celery ribs, coarsely chopped
1 bunch parsley
Place the bones and laredo ribs in a very large pot with vinegar and cover with water. Let it stand for one hour. Add vegetables to the pot, then bring to a boil. Remove any scum with a spoon. After skimming, reduce heat. Simmer for 12 to 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
Strain the broth. Pull the meat from the laredo ribs. Cut or tear any longer strands into bit sized pieces. Put this meat in the strained broth and put it in the fridge. Once the broth has cooled, remove the fat that has risen to the top.
I feed my dog some of the fat, along with the veggies that have cooked in the broth. He also loves some of the bones.
Broth and beef from making stock (or you can use stew meat, along with either water or canned broth)
1-2 carrots, diced
1-2 cups frozen mixed vegetables
2 small cans tomato sauce
1 can Rotel
If you are using the broth you made, add the onion, carrots, potato and frozen vegetables and simmer until everything is tender (about 45 minutes). Add the tomato sauce and Rotel and simmer long enough for the tomato flavor to mingle – about 15 minutes. Season to taste with salt and pepper (be sure to use plenty of pepper!).
If you are starting with raw stew meat and water/canned broth, then bring the stew meat, onion and water/canned broth to a boil. Simmer at a good pace for at least an hour and a half. Add water if needed. Once the meat is tender, add the carrots, potato, and mixed veggies and simmer for another 30 minutes. Add the tomato sauce and Rotel and simmer an additional 15 minutes.