Hearty Grass-Fed Beef & Liver Stew
A nutrient-dense stew combining grass-fed beef and sacred organ meats - perfect for pregnancy, postpartum, and healing autoimmune conditions.
Ingredients
- 3 lbs grass-fed beef chuck cubed
- 1/4 lb grass-fed beef liver finely diced
- 8 cups filtered water
- 2 tablespoons apple cider vinegar
- 2 onions chopped
- 4 carrots chopped
- 4 celery stalks chopped
- 4 garlic cloves minced
- 2 bay leaves
- Fresh thyme and rosemary
- Sea salt and pepper to taste
- 2 tablespoons tallow or ghee
Instructions
- In a large, heavy-bottomed pot, heat tallow over medium heat.
- Working in batches, sear beef chunks until golden brown on all sides. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until vegetables begin to caramelize, about 10 minutes.
- Add minced garlic, cook for 1 minute until fragrant.
- Return beef to pot. Add diced liver, herbs, salt, and pepper.
- Add filtered water and apple cider vinegar.
- Bring to a gentle simmer, cover, and cook for 2-3 hours until meat is tender.
Notes
For optimal nutrient density, use grass-fed beef
Cut liver into very small pieces - it will "disappear" into the stew
Store in glass containers for up to 4 days in refrigerator
Freezes well for up to 3 months
Nutrition (per serving):
Calories: 296
Protein: 35g
Fat: 16g
Carbs: 8g