Summer Garden Beef Stew
June 27, 2022 • 0 comments
Cook your soup bones in the crockpot to avoid heating your kitchen as much in the summer...then raid the garden for most of the remaining ingredients!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2-4) Beef Shank Crosscut
- (1) Onion, diced
- (3) Cloves garlic, crushed
- (1 medium) Zucchini, quartered and sliced
- (1/4 cup) Grassfed butter
- (5 ripe and juicy) Tomatoes, diced
- (1/4 to 1/2 cup) Fresh basil leaves
- Sea salt, to taste
- Pepper, to taste
- Sour cream, optional
Directions
Cook soupbones in crockpot on low overnight or all day. Remove meat from bones and tear or cut into bite-sized pieces.
In a soup pot, saute zucchini, onion, and garlic in butter until softened. Add your beef and as much of the beef broth as desired to the soup pot (if there's any you don't want to use, simply freeze it for a future meal ingredient!).
Add tomatoes and basil, bringing to a simmer.
Season to taste, and if desired, serve with sour cream on top.
