Bone Marrow Beef Stew

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

1. 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.)
2. Heat a tablespoon of coconut oil in a large skillet. Sear each beef shank on both sides until a crust forms.
3. Add the water and chicken broth to the dutch oven. Add in the apple cider vinegar. Stir to combine with the vegetables.
4. Add in the tomato sauce, tomatoes, and spices stirring well.
5. 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.
6. Remove the bay leaves. Remember to enjoy the bone marrow along with the rest of the stew.