PREP TIME: 10 minutes
TOTAL TIME: 2 hours 25 minutes
Serves: 6
INGREDIENTS
- 2 tablespoons coconut oil or other solid fat, divided
- 2 lb beef stewing meat
- 1 large red onion, thinly sliced
- 3 large stalks celery, chopped
- 4 large cloves garlic, minced
- 4 medium carrots, chopped into ¾-inch pieces
- 1 teaspoon dried sage
- 1 teaspoon dried Mexican oregano (see note above)
- 1 teaspoon dried thyme
- 1 large bay leaf
- 50 g anchovy fillets in olive oil, chopped
- 2¼ cups rich bone broth
- ½ large bunch green kale, chopped
- Pinch sea salt if needed
DIRECTIONS
- Preheat the oven to 325 degrees F.
- Heat 1 tablespoon of fat in a large, heavy-bottomed casserole (Dutch oven) and brown the meat in batches. Remove the pieces and set aside.
- Add the remaining fat to the casserole and, on a gentle heat, cook the onions for around 5 minutes until they are starting to soften. If, at any point, your pan is a little over-brown and parched, a tablespoon of water will release the sediment. This also gives extra flavor.
- Now add the next 8 ingredients and stir. Return the meat, pour in the broth, then mix again and bring everything to a simmer.
- Put the lid on the casserole and place on the center oven rack for 1 hour and 50 minutes.
- Remove from the oven, add kale, poking it down into the liquid, and return for around 10 minutes with the lid on. Kale should be wilted but retain its color.
- Taste and add a sprinkle of sea salt if necessary, although I think you may well find the anchovies have made it salty enough.
RECIPE AND IMAGE CREDIT: Autoimmune Wellness