Ingredients
- 5 lbs Beef Shank
- 3 Carrot
- 8 Campari Tomatoes
- 2 medium Onion
- 8 clove Garlic
- 4 cup Chicken Broth
- 2 cup Water
- 1/4 cup Tomato Sauce
- 2 tbsp Apple Cider Vinegar
- 4 tsp Salt
- 3 tsp Red Pepper Flakes
- 2 tsp Basil
- 3 Bay Leaf, whole
- 2 tsp Parsley
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Pepper
- 1 tsp Cayenne Pepper
Instructions
- Chop the tomatoes, onions, carrots and garlic into chunky pieces. Add a tablespoon of coconut oil to a dutch oven and heat. Place the vegetables into the dutch oven and cook until onions are translucent.(Do not add the tomatoes put them aside.)
- Heat a tablespoon of coconut oil in a large skillet. Sear each beef shank on both sides until a crust forms.
- Add the water and chicken broth to the dutch oven. Add in the apple cider vinegar. Stir to combine with the vegetables.
- Add in the tomato sauce, tomatoes, and spices stirring well.
- Add the seared beef shanks to the mixture, make sure to submerge into the broth. Bring the stew to a boil. Reduce the heat to a simmer. Simmer for 3 hours or more.
- Remove the bay leaves. Remember to enjoy the bone marrow along with the rest of the stew.