I’ve been making this recipe for years and my family loves it. You can tweak it with different vegetables, make it vegetarian or Paleo and even try different meats like ground sausage. I usually make it with celery, but had potatoes to use up from our weekly box and it turned out great! This soup is highly nourishing with the use of bone broth, kale, veggies and fresh herbs. It is hearty and filling, perfect for a cold Winter’s day.
Bone Broth Tuscan Winter Stew
3 Tbs. of olive oil, ghee or grass-fed butter
1 red onion
1 yellow onion
3 big carrots, sliced
3 celery stalks, chopped (I used 4 small red potatoes this time around and it worked great)
4 garlic cloves, pressed
2 Tbs. of fresh thyme, chopped
1 lb. grass-fed ground beef
15 oz. of white cannellini beans, drained and rinsed if you are using canned
15 oz. of chopped tomatoes, liquid and all if using canned
3 1/2 cups of bone broth
1/2 bunch of parsley, chopped
1 lb./16 oz./2 c. Tuscan kale, ribs removed and coarsely chopped
Sea salt & cracked pepper to taste
In a large pot, heat your oil. Cook your onions, carrots, celery on medium for 10-15 min. until caramelized. While that is going get out a stainless pan and brown your grass-fed beef. As you’re browning, make sure to season your beef well. Add sea salt, cracked pepper and herbs of your choice, I threw in fresh sage for added flavor. Brown until just cooked and set aside. Grass-fed beef doesn’t take long to cook.
Back to your soup pot, add in your pressed garlic, thyme, sea salt and cracked pepper. Cook for 1-2 minutes until fragrant. Then, add in your cannellini beans, tomatoes, bone broth and grass-fed beef. Bring to a boil and then simmer for 20 minutes until everything thickens. After 20 minutes if the liquid looks too low, add another 1/2 c. of bone broth. Then, add your parsley and chopped kale for 5 minutes until just wilted and still bright green in color. Taste and adjust sea salt and seasoning if necessary. Because bone broth already contains such a deep, rich flavor it really makes the base of this soup. If you are not using your own bone broth, know you might have to season it a bit more. It should come out incredibly flavorful, hearty and nourishing. The toppings complete it and make it oh, so, Tuscan. Add broken bits of day old sourdough or toasted gluten-free bread + some fresh, chopped beefsteak tomatoes + a drizzle of olive oil to top. Serve and enjoy!
These would also work! Health Starts in the Kitchen’s Paleo Grain-Free Everything Dinner Rolls. Just toast ’em up!
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Making revised version of this with what I have on hand for dinner tonight. Today is one of those stressful days with 11 yo (gfcf) whining about how all her friends get “good” food and she doesn’t. “Good” food = anything containing large amounts of gluten and/or sugar. Let’s see if my stew will be a winner tonight!
Ha! I’m not there yet, but I’ve had to have the Oreo/Goldfish conversation many times with J! It’s great because you can use whatever you have on hand. Fresh herbs is where it’s at if you have them. I have some sage if you need it. 😉 -Rama
Yep, we’ve had many discussions about Oreos. Thankfully, TJ’s recently came out with a great GFDF oreo, still not good to eat them all day long though… Sage would be lovely! Is it okay if I pop over when baby wakes?
I have to check out those GF oreos! Awesome. Did you come by? J had his Christmas play last night so we were gone before 6 :(. -R