Nourishing Bone Broth Beef Stew

This beef stew is comfort in a bowl—rich, warming, and deeply nourishing. The combination of slow-cooked beef, hearty potatoes, and mineral-packed carrots makes this dish especially grounding in the menstrual and luteal phases, when your body craves warmth, iron, and stabilizing complex carbs. Bone broth adds an extra layer of nutrient density, supporting your gut and hormones. Whether simmered gently on the stovetop or made quickly in the Instant Pot, this stew delivers both flavor and function.

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INGREDIENTS

• 2 pounds beef chuck, cut into 1-inch cubes
  
  

• 4 medium potatoes (I prefer red potatoes or sweet potatoes), peeled and diced
  
  

• 3 large carrots, sliced into rounds
  
  

• 1 large onion, chopped
  
  

• 4 cloves garlic, minced
  
  

• 4 cups beef or chicken bone broth
  
  

• 2 tablespoons tomato paste
  
  

• 1 tablespoon Worcestershire sauce
  
  

• 2 teaspoons dried thyme
  
  

• 1 teaspoon dried rosemary
  
  

• 2 bay leaves
  
  

• 1 tablespoon avocado oil
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley, chopped (for garnish)

INSTRUCTIONS

Dutch Oven Method

1. Brown the Beef: Heat avocado oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then brown on all sides (5–7 minutes). Remove and set aside.
   
   

2. Sauté the Aromatics: In the same pot, add onions and garlic. Cook 3–4 minutes until softened.
   
   

3. Build the Base: Stir in tomato paste and cook 1 minute. Deglaze with a splash of broth, scraping up brown bits.
   
   

4. Combine: Return beef to the pot. Add remaining broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.
   
   

5. Add Veggies: Stir in potatoes and carrots. Bring to a gentle boil.
   
   

6. Simmer: Cover and reduce heat to low. Simmer 2–3 hours, stirring occasionally, until beef is tender and flavors are deep.
   
   

7. Finish: Taste and adjust seasoning. Remove bay leaves. Garnish with fresh parsley before serving.
   
   

Instant Pot Method

1. Follow steps 1–3 above using the Sauté function on your Instant Pot.
   
   

2. Add beef, broth, seasonings, potatoes, and carrots. Stir well.
   
   

3. Lock the lid and cook on High Pressure for 20–30 minutes (depending on cube size).
   
   

4. Allow a 10-minute natural release, then vent any remaining pressure.
   
   

5. Thicken if needed: mash a few potatoes into the stew or stir in 1–2 teaspoons tapioca starch.
   
   

6. Garnish with parsley and serve warm.

RECIPE NOTES/TIPS

• This recipe makes 4-6 servings.

• If you like your stew extra hearty, whisk 1 tablespoon tapioca starch with a splash of broth and stir it in at the end.
  
  

• Keeps in the fridge for up to 4 days or freezes well for up to 3 months.
  
  

• A slice of long-ferment sourdough (with butter or vegan butter) or a simple side salad for balance.