beef cheek, vegetable & winter grains stew

A delicious, rich and hearty winter recipe from creative cook, Karen Chau of Heal'r.

Author

Karen Chau, Heal’r

Servings

4

Category

Soups

Cuisine

British

Ingredients

• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
• 2-3 beef cheeks (or beef chuck, if you can't find any)
• 4-5 large carrots, chopped into 1 inch sections
• ¾ cup Mount Zero Biodynamic Soup Mix
• 2 large onions, chopped
• 4 cloves of garlic, crushed and finely diced
• 1 tsp ground cumin
• 1L organic bone broth
• 1 cup boiling water
• 3 tbsp organic tomato paste
• 2 tsp mild paprika
• Mount Zero Pink Lake Salt, to taste
• 3-4 tbsp organic coconut sugar, to taste
• 1-2 tsp freshly ground black pepper, to taste

Directions

1. Brown the beef cheeks whole with some Mount Zero Extra Virgin Olive Oil, then cut into quarters and set aside.
2. In a large pot, sauté the garlic, onion and olive oil until lightly golden; adding in the ground cumin, paprika and tomato paste, stirring for a few minutes until fragrant.
3. Gently stir in the bone broth, water, salt, coconut sugar and pepper. Bring to a boil and reduce to a simmer for about 15 minutes.
4. While the stock simmers, add the Mount Zero Biodynamic Soup Mix into a slow cooker or a large pot, then lay the beef cheeks on top.
5. Gently pour the stock mixture over the beef.
6. Cook slowly for about three hours, check that the meat is tender and add in the carrots and continue simmering until the carrots are cooked.
7. Season and adjust taste if needed.
8. Serve with a drizzle of Mount Zero Extra Virgin Olive Oil, ground black pepper and garnish with fresh green herbs.