Recipe: Beef and Vegetable Stew
  • 4 T. bacon grease
  • 2 pounds London Broil, trimmed and sliced into thin strips
  • 1 t. sea salt
  • 1 t. black pepper
  • 8 cups stock
  • 2 T. gelatin, optional
  • 1 large onion, diced
  • 5 cloves garlic, crushed
  • 12 oz. peas and carrots
  • 2 large beets, peeled and diced
  • 2 zucchini squash, sliced thin
  • 3 yellow crookneck squash, sliced thin
  • ½ head of cabbage, sliced thin
  • 2 T. dried parsley
  1. Heat bacon grease in a large skillet.
  2. Mix the salt and pepper into the strips of beef.
  3. Saute until browned, about 20 minutes.
  4. Add 8 cups stock into a 8 quart pot, turn heat on medium. Add two tablespoons gelatin, if desired. If your stock is already nice and gelatinous, you may omit this ingredient.
  5. Prepare vegetables in the order listed. Add the onion, garlic, peas, carrots and beets to the pot.
  6. Bring to a boil and allow to cook for 15 minutes.
  7. Add the beef and remaining vegetables: squash, cabbage and parsley, bring to a boil again and cook for another 15 minutes.
Recipe by GAPS Diet Journey at