Ingredient:
1 (6 oz.) block grassfed butter or ghee
1 large sweet onion, chopped
2 (8 oz.) packages bella mushrooms
2 celery hearts, chopped
48 oz. (about 6 cups) Progresso beef flavored broth or vegetable stock
2 pounds grassfed stew meat
1 pound sliced carrots
2 tsp fennel seeds (optional)
2 tbsp Worchestershire sauce
6-8 sprigs fresh chopped herbs (rosemary, thyme, sage)
Salt and pepper
Method:
In a large pot, melt half of the butter over high heat. Cook onion, mushrooms and celery in butter until tender, about 5-7 minutes. Place in a high-speed blender with half of the beef stock and puree until smooth. Return to large pot and turn heat down to medium.
In a large skillet, heat remaining butter until very hot. Cook stew meat until browned around the edges. Add meat and any remaining butter to the pot. Toss in remaining broth, carrots, fennel, Worchestershire sauce and half of the fresh herbs.
Cover pot and cook until boiling, then turn heat to medium-low, simmering for 45-60 minutes or until the meat is tender. Season to taste with salt and pepper. Garnish with fresh chopped herbs if desired.
1 (6 oz.) block grassfed butter or ghee
1 large sweet onion, chopped
2 (8 oz.) packages bella mushrooms
2 celery hearts, chopped
48 oz. (about 6 cups) Progresso beef flavored broth or vegetable stock
2 pounds grassfed stew meat
1 pound sliced carrots
2 tsp fennel seeds (optional)
2 tbsp Worchestershire sauce
6-8 sprigs fresh chopped herbs (rosemary, thyme, sage)
Salt and pepper
Method:
In a large pot, melt half of the butter over high heat. Cook onion, mushrooms and celery in butter until tender, about 5-7 minutes. Place in a high-speed blender with half of the beef stock and puree until smooth. Return to large pot and turn heat down to medium.
In a large skillet, heat remaining butter until very hot. Cook stew meat until browned around the edges. Add meat and any remaining butter to the pot. Toss in remaining broth, carrots, fennel, Worchestershire sauce and half of the fresh herbs.
Cover pot and cook until boiling, then turn heat to medium-low, simmering for 45-60 minutes or until the meat is tender. Season to taste with salt and pepper. Garnish with fresh chopped herbs if desired.
