New Port Richey, FL | Beef stew | Renuvia Medical Center

Dr. Schlyer: On this episode, we're going to try something a little fun for fall. It's a fun fall food festival. We're going to show you a trilogy of Crock-Pot items that you can make very easily at home. The first one, it'll be a beef stew.

Dr. Schlyer: We start with about three onions that are sliced, and we'll put these into our Crock-Pot. On top of this, I'm going to add about two and a half pounds of braised meat. And we've taken the meat, we cut it into about inch and a half cubes. We put it in a skillet, and braised all the sides of it. It helps to keep the moisture in. On top of this, we're adding about four large chunky carrots, about four stalks of salary. I have three bay leaves. I have about three tablespoons of bacon fat. About three fourths of a teaspoon of pink Himalayan salt, and you want to shake that around, so it gets mixed in well. And last, I have about two and a half cups of beef stock, and I made it with the Better Than Bouillon organic beef stock, and we'll add this to it.

Dr. Schlyer: For those of you who want to make your own bone broth and do this, that's fine. If you want to use a different type of beef stock, that's okay too. So I'll put the lid on this. We'll set this at the low heat setting, and we'll let it cook for approximately six to eight hours. And we'll come back to this when it's finished.

Dr. Schlyer: Our beef stew is ready. It's been in the Crock-Pot for about eight hours, and it's cooked down significantly. The broth has incorporated with all the vegetables, and the meat is incredibly tender. As I put this in for you, you can see how colorful it is, the thick broth after cooking for the eight hours in the Crock-Pot. This will be an incredibly delicious meal on a cold fall evening. I hope you try this at home. And I hope you enjoy.