Healthy Essentials Bone Marrow Vegetable Stew Recipes

Steps:

• PREP/PREPARE
• The best place for veggies is your own garden, or a local farmer's market (please support our farmers). Store-bought would be next; however, make sure they are organically grown. The final would be organic frozen veggies. Do not use canned veggies... it defeats the purpose of cooking healthy.
• Besides healthy veggies the other star of this recipe is the beef bone-marrow broth. Do not use regular beef broth or stock. If you do, you will have a simple, not-so-exciting, vegetable stew. This recipe requires the deep rich flavors that only beef bone-marrow broth can bring. Besides making the stew taste amazing, the health benefits of this magical liquid have been proven over-and-over again. You can purchase bone-marrow broth at your local grocer, or you can make your own. Here is my one-and-only recipe for Beef Bone-Marrow Broth: https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=7
• Gather your Ingredients (mise en place).
• Add the grapeseed oil to a heavy-bottom pan over medium heat, then add the onions and garlic, and cook until softened, about 3 - 5 minutes.
• All all the veggies, except the yellow squash, to the pot, and cook until beginning to soften, about 3 - 5 minutes.
• Add the yellow squash, then cook and stir for an additional 2 minutes.
• Add the spices to the pot.
• Stir to combine, about 60 seconds.
• Add the beef bone-marrow broth.
• Stir to combine, and bring up to a simmer.
• Chef's Note: If you want more of a stew, then use two cups of broth, if you want it a bit more like a soup, then add the third cup of broth.
• Allow to simmer, until the veggies soften, about 10 - 15 minutes.
• Chef's Note: While the stew is simmering, taste, and adjust the seasoning.
• PLATE/PRESENT
• Serve while nice and warm, by itself, or with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
• Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
• Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
• Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.