Local Food Potluck Recipe #8

Local Grass Fed Beef Stew

recipe from: Mark Cox and Chef Joshua Henson, FERMENTI ARTISAN

1 gallon water
1 pound beef soup bones (Rhodes Family Farm)
1 pound diced stew meat (Rhodes Family Farm)
1 large onion, diced (Fermenti Artisan Farm)
1 large sweet potato, cubed (Fermenti Artisan Farm)
2 large carrots, diced (Fermenti Artisan Farm)
5 cloves garlic, minced (Fermenti Artisan Farm)
1 chili pepper, diced (Fermenti Artisan Farm)
1 pound tomato, diced (Fermenti Artisan Farm)
2 Tablespoons lard (Rhodes Family Farm)
1 Tablespoon each fresh Rosemary and Thyme (Fermenti Artisan Farm).
Sea Salt and Kampot Pepper Corns to taste (Atlantic ocean, Cambodia)

In a stock pot
Take bones, water, salt and pepper and make a simple broth for 12 hours on low heat, strain and put to the side. Water will reduce by approximately 1/2.
Pick off any additional meat and fat from the bones and save for the stew.
Take onion, garlic and lard, add to stock pot, season with salt / pepper and sautee gently on low until translucent. Add broth.
Take the stew meat and add to broth. Continue to cook on low until tender.
Add sweet potato, carrots, chili pepper and tomato. Season with salt and pepper. Continue to cook until vegetables are tender.
Add fresh rosemary and thyme, stir in, remove from heat for 20 minutes to allow flavors to blend together.
Add additional salt and pepper to taste

Bonus: To make this a complete heart / healthy meal add one large scoop of fresh RAW butter to bowl of stew and serve with fresh homemade sprouted grain sourdough bread.