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Bone Marrow Beef Stew


2 pounds Triple S Farms beef stew meat

¾ cup all-purpose flour

1 ¼ tbsp. seasoning salt

½ tbsp. olive oil 

¾ teaspoon black pepper

1 large onion, diced

2 bay leaves

½ cup Worcestershire sauce

2 ¾ cups water 

2 ½ heaping tsp. beef marrow demi-glace 

6 medium to large red skinned potatoes, washed & diced 

4 large carrots, peeled & sliced

1 stalk celery, diced

1 cup corn 

1 cup peas 

1 garlic clove, diced


Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated.

Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Sauté the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well.

Pour the Worcestershire sauce, water, & beef demi-glace into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, corn, peas, celery, garlic & bay leaves to the slow cooker (you can add or subtract vegetables to your taste). Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving. 8-10 servings.

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