1lb stew meat
2 Tbsp Worcestershire sauce
2 Tbsp olive oil
2 tsp Garlic salt
Mix stew meat with garlic salt and Worcestershire sauce.
Heat olive oil in skillet. Cook stew meat until browned.
Move entire mixture to slow cooker.
Add vegetables as desired.
Cook on low for 2 to 3 hours.
This is a simple recipe for a healing bone broth that can be consumed itself, used as a base for soups, rice and stews.
3 lbs. grass fed beef bones
¾ – 1 gallon water
3 Tablespoons Himalayan Salt
Roast bones at 350 degrees for 45 minutes. Place bones in the slow cooker and fill with water (should at least cover all bones) add salt and simmer on low for 36-48 hours. Check the broth after 24 hours and as more wter as needed Strain and drink. Broth should be thick and gelatinous when cooled and can be frozen in a sealed glass container.
These kebabs are tender and juicy and a great use of an economical cut of beef. Vegetables can be added to your liking.
1 lb. stew meat
¼ cup olive oil
Garlic salt to taste
Steak seasoning
Skewer cubes and place in a baking pan. Cover in olive oil and spices, turning the kebabs to cover all sides. Marinate for at least 1 hour. Grill until cooked to your preferred doneness.