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Warm up with our classic Beef Stew, slow-cooked to perfection with tender meat and robust vegetables.
Ingredients:
2 tbsps Extra Virgin Olive Oil
1 kilogram Stewing Beef (sliced into bite-
size pieces)
3 tbsps Red Wine Vinegar
6 Carrot (chopped)
3 stalks Celery (cubed)
900 mls Beef Broth
1/2 tsp Dried Thyme
1 tsp Sea Salt
1 Purple Cabbage (small, core removed &
chopped roughly)
1/2 tsp Black Pepper
1 Thousand ml Water
1 tbsp Dried Rosemary
1 tbsp Ground Sage
DIRECTIONS
1. Heat some oil in a large heavy-duty pot on the stove. Add the salt and pepper and beef and cook on a high heat for 5 minutes, until the beef starts to change colour.
2. Add the red wine vinegar, followed by the cabbage, thyme, rosemary, sage and carrots. Stir and cover with the bone broth and water.
3. Let the stew boil and then simmer for 1.5 – 2 hours, until the meat is soft. Serve with chopped parsley on top.
NOTES
LEFTOVERS
Store in the fridge up to 3 days or freeze.
MORE CARBS
Serve it with cauliflower mash, celeriac mash or mashed butternut squash.
ADD GREENS
Stir in chopped kale or baby spinach just before serving.