Serve this hearty beef, potato, and mushroom stew on a chilly autumn or winter evening. Top each bowl with a spoonful of raw sauerkraut to aid digestion! A good beef bone broth makes all the difference in this recipe.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
1½ pounds
beef stew meat
2 teaspoons
Herbamare
½ teaspoons
black pepper
4 cups
beef bone broth
2 tablespoons
tomato paste
1 tablespoons
paprika
1 teaspoons
dried marjoram
1 teaspoons
caraway seeds
2 large
carrots
sliced into thick rounds
1½ pounds
yukon gold potatoes
chopped
8 ounces
cremini mushrooms
quartered
½ medium heads
savoy cabbage
thinly sliced
1 cups
parsley
chopped
