Vegetable Beef Soup & Bone Broth

Vegetable Beef Soup

Ingredients

Stock:

4 lbs beef bones
1 red onion chopped
3 stalks celery chopped
3 carrots chopped

Soup:

2 lbs stew meat
Beets
Turnips
Cauliflower
Carrots
Mushrooms
Asparagus
Yellow squash
Zucchini
Cabbage
Pomi chopped tomatoes and juice
Salt and pepper

2.

Pull the pot from the oven and add water to cover the bones and veggies. Bring to a simmer and cook for 3-5 hours. Skim, skim, skim. The foam and impurities that collect on the surface will add a mucky flavor to the broth if not removed. The only tool for this job is a mesh spoon. 

4.

In the now empty dutch oven, add avocado oil over medium high heat and brown the stew meat. To create a beautiful fond and happy maillard, don't over crowd the pan. Go slow and cook in batches. 

6.

Let the beef simmer for 30 minutes or so. Again, skim, skim, skim. You don't want this (below) clouding the flavor of the soup. 

Instructions

1.

Drizzle the bones, onion, celery, and carrots with avocado oil and salt and pepper, then roast for 45 minutes at 425 degrees. I roast these right in the cast iron pot that I will cook the soup in on the stove top. 

The bones in the pyrex are for the 48-hour broth (see below).

3.

After the bone broth has darkened and smells rich, filter the broth through a colander to remove the solids. 

5.

When the last batch of beef is done browning, add 2 cups of the stock and scrape the bottom of the pan. This will create a ton of steam and get those tasty brown bits to become become part of action. Next, add the rest of the seared meat and all of the filtered stock. 

Deglazing

7.

About 30 minutes from serving, add the vegetables (whatever kind you like) in waves depending on how long it will take for them to become cooked. 

• Beets and turnips (30 minutes)
• Cabbage, Carrots, and Cauliflower (15 minutes)
• Zucchini & yellow squash, asparagus, mushrooms, and chopped tomatoes (10 minutes) 

Yellow beets and turnips - 30 minutes

Carrots and cauliflower - 15 minutes

Asparagus, zucchini, yellow squash, chopped tomatoes - 10 minutes

8.

After the stew meat has cooked for about an hour and all the veggies are cooked, season with salt and pepper and serve. This kind of cooking is best shared with people you love. Cook for someone who makes your heart sing, there is no truer expression of love than offering a home-cooked meal. 

48-hour Bone Broth

A few months ago, my friend Kristi taught me the myriad benefits of bone broth, and I've made chicken broth pretty consistently ever since. However, I haven't committed to the super long intensive beef stock process until this week. The crock pot has been simmering away from 19 hours now. The house smells amazing. Here is the process. 

1. 

Salt, pepper, and oil the bones. Roast at 425 degrees for 45 minutes. 

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2. 

Place the bones in crock pot, cover with water, a few tablespoons apple cider vinegar, and set to a simmer. Skim, skim, skim for the first few hours. Then let simmer for 48 hours. 

And now we wait with 17 hours to go...