INGREDIENTS

• 1 Package Belcampo Stew Meat
• 2 Tablespoon Ghee or Suet
• ⁣1 Onion Chopped
• 2 Carrots Chopped
• 4 Celery Stalks Chopped
• ⁣2 Cups Sliced Mushrooms
• Belcampo Original Bone Broth
• 1 Bay leaf
• Garlic Cloves

STEP-BY-STEP

• 1. Melt 2 Tablespoons ghee or suet in a 12-14” deep skillet or casserole on your stovetop
• 2. Heat fat to high and add 1/2 package of Beef Stew Meat chunks, turning with tongs until seared on all sides - This takes about 3 minutes
• 3. Remove the chunks of seared stew meat and add the second half of the package and turn until browned on all sides. Discard any liquid from the bag of stew meat
• 4. ⁣Remove the second batch of seared chunks from the pan and add one chopped onion, two chopped carrots and 4 chopped stalks of celery to the pan
• 5. Let the veggies slowly cook / melt for 5 mins over low heat, then add 2 cups of sliced mushrooms and cook for an additional 5 mins
• 6. Add the stew meat chunks along with any accumulated liquid to the pan with the cooked vegetables. Add enough water and/or Bone Broth to cover the pieces of meat fully, season with salt and pepper to taste. At this point you can add a bay leaf and a few cloves of garlic to enhance the flavor
• 7.Cover and let simmer 3 hours, If water evaporates while simmering, add a little more water to cover. After 2-3 hours, remove the cover and add a teaspoon of red wine vinegar and let simmer for an additional 15 mins or so, taste for salt and adjust accordingly